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.
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
- Preheat oven to 350°F. Grease and flour a 12 cup Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 4 to 5 minutes.
- Beat in eggs one at a time, scraping the bowl as needed.
- In a small bowl, whisk together sour cream, milk, lemon juice, lemon zest, and vanilla.
- With mixer on low, alternate adding dry ingredients and wet mixture into the butter mixture, beginning and ending with dry. Mix just until combined.
- Fold in flour coated blueberries.
- 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.
- Cool in pan for 15 minutes. Invert onto a wire rack and cool completely before frosting.
Make the Frosting
- Beat cream cheese and butter until creamy.
- Gradually add powdered sugar, then vanilla and lemon juice. Beat until thick but smooth.
- Transfer frosting to a piping bag and pipe thick stripes around the cooled cake.
Decorate
- 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
