Blueberry Lemon Bundt Cake with Cream Cheese Frosting

A bright, bakery-style Bundt cake made from scratch, packed with lemon flavor and bursting with juicy blueberries. Finished with a luscious cream cheese frosting, this cake is dense, velvety, and beautiful enough for celebrations but simple enough to bake on a Sunday afternoon.

Blueberry Lemon Bundt Cake with Cream Cheese Frosting

Why You’ll Love This Recipe

Bundt cakes are the kind of dessert that always look like you worked way harder than you did. That is why I love them. This blueberry lemon bundt cake delivers the wow factor without the work.

It is summer and this cake belongs right in the center of the table. Bright lemon zest, juicy blueberries, and cream cheese frosting that begs for a fork dive. Lemon and blueberries go together like peanut butter and chocolate, only fresher, zingier, and just as addictive. One slice and you will be planning excuses to bake it again.

The first time I made it, I set it on the counter while my son Mason circled like a shark waiting for the frosting. He swears the frosting is the best part, and honestly, he is not wrong. The lemon zest curls and mint leaves on top make it look fancy, but here is the secret. It is just as easy as a regular cake. You do not need a mix or bakery tricks. Just real butter, sour cream, and a little patience.

And when you cut into it and see whole blueberries baked into the golden crumb, that is when you know you nailed it.

Step by Step Instructions

Make the Batter

1. Cream butter and sugar until very pale and fluffy. About 4 to 5 minutes.
2. Beat in eggs one at a time, scraping the bowl often.
3. Whisk together dry ingredients in one bowl and sour cream mixture in another.
4. Alternate adding the dry mix and wet mix into the butter mixture. Begin and end with dry.
5. Fold in flour coated blueberries gently to keep them whole.

Fill and Bake

1. Spoon the thick batter into the prepared Bundt pan.
2. Smooth the top with a spatula and tap the pan once on the counter.
3. Bake 50 to 60 minutes, checking at 50. Look for moist crumbs on a toothpick, golden edges, and a springy top.

Cool and Frost

1. Cool in the pan for 15 minutes, then invert onto a cooling rack.
2. Beat frosting ingredients until thick and creamy.
3. Pipe stripes around the cooled cake.

Lemon Garnish Tutorials

How to Make Lemon Rind Curls

• Wash lemons and peel long strips of rind with a vegetable peeler. Avoid the white pith.
• Trim strips into thin ribbons.
• Wrap tightly around a chopstick or skewer. Chill for 15 to 20 minutes until curled.
• Slide off and use as garnish. For extra curl, blanch strips for 10 seconds, shock in ice water, then curl.

How to Make Twisted Lemon Slices

• Slice lemons into thin rounds, about one eighth inch thick. Remove seeds.
• Cut one straight line from the edge to the center of each round.
• Overlap the cut edges and twist until the slice holds its shape.
• Place twisted slices on paper towels before using so they do not weep on the frosting.

5 from 1 vote

Blueberry Lemon Bundt Cake with Cream Cheese Frosting

A bright, bakery-style bundt cake made from scratch, packed with lemon flavor and bursting with juicy blueberries. Finished with a luscious cream cheese frosting, this cake is dense, velvety, and beautiful enough for celebrations but simple enough to bake on a Sunday afternoon.

Print Recipe Pin Recipe

Prep Time:25 minutes mins

Cook Time:50 minutes mins

Total Time:1 hour hr 20 minutes mins

Course: Dessert

Servings: 12

Equipment

• 12 cup Bundt pan
• Mixing bowls
• Electric mixer Hand or stand
• Rubber spatula
• Zester or microplane
• Cooling rack
• Piping bag with a round tip

Ingredients

For the Cake

• 2 ¾ cups cake flour spooned and leveled
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 cup unsalted butter softened
• 2 ½ cups granulated sugar
• 6 large eggs room temperature
• 1 cup full fat sour cream room temperature
• ½ cup whole milk room temperature
• ¼ cup fresh lemon juice about 2 lemons
• 2 tablespoons lemon zest
• 2 teaspoons vanilla extract
• 2 cups fresh blueberries tossed with 1 tablespoon flour

For the Cream Cheese Frosting

• 8 oz cream cheese softened
• ½ cup unsalted butter softened
• 4 cups powdered sugar sifted
• 2 teaspoons vanilla extract
• 1 tablespoon fresh lemon juice

For Garnish

• Lemon curls
• Thin lemon slices twisted
• Fresh blueberries
• Mint leaves

Instructions

Make the Cake

1. Preheat oven to 350°F. Grease and flour a 12 cup Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy, about 4 to 5 minutes.
4. Beat in eggs one at a time, scraping the bowl as needed.
5. In a small bowl, whisk together sour cream, milk, lemon juice, lemon zest, and vanilla.
6. With mixer on low, alternate adding dry ingredients and wet mixture into the butter mixture, beginning and ending with dry. Mix just until combined.
7. Fold in flour coated blueberries.
8. Spread batter evenly into prepared Bundt pan. Bake 50 to 60 minutes, checking for doneness at 50. A toothpick should come out with a few moist crumbs. If the top browns too quickly, tent loosely with foil.
9. Cool in pan for 15 minutes. Invert onto a wire rack and cool completely before frosting.

Make the Frosting

1. Beat cream cheese and butter until creamy.
2. Gradually add powdered sugar, then vanilla and lemon juice. Beat until thick but smooth.
3. Transfer frosting to a piping bag and pipe thick stripes around the cooled cake.

Decorate

1. Garnish with lemon curls, lemon twists, blueberries, and mint.

Notes

• Prep everything first so you are not scrambling once the batter is mixed
• Cake flour makes all the difference for a tender but dense crumb
• Toss blueberries in flour so they do not sink
• Sour cream is the secret weapon for moisture and texture
• Grease every crevice of the Bundt pan or risk losing half your cake to the pan