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Moist Lemon Blueberry Bundt Cake with Cream Cheese Glaze

moist lemon blueberry bundt cake - featured image
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A tender lemon-infused bundt cake bursting with fresh blueberries and topped with a tangy cream cheese glaze. Perfect for a quick, easy, and crowd-pleasing dessert.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (170g) unsalted butter, softened
  • 4 large eggs, at room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tablespoon lemon juice/vinegar)
  • Zest of 2 large lemons
  • ½ cup (120ml) fresh lemon juice
  • 1 ½ cups (225g) fresh blueberries (frozen can be used, toss in flour before folding)
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Glaze:
  • 4 ounces (115g) cream cheese, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 tablespoons (30ml) fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter and dust with flour, tapping out excess.
  2. In a large bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Scrape down bowl sides as needed.
  5. Mix in lemon zest, vanilla extract, and fresh lemon juice.
  6. Alternate adding dry ingredients and buttermilk to the batter, starting and ending with dry ingredients. Mix just until combined.
  7. Gently fold in blueberries using a spatula to avoid crushing.
  8. Pour batter evenly into prepared bundt pan and smooth the top.
  9. Bake for 50-60 minutes, checking at 50 minutes with a toothpick for doneness.
  10. Cool cake in pan for 15 minutes, then invert onto a cooling rack and cool completely.
  11. For the glaze, beat softened cream cheese until smooth. Gradually add powdered sugar, lemon juice, and vanilla extract until thick but pourable.
  12. Drizzle cream cheese glaze over cooled cake, letting it drip naturally down the sides.

Notes

Toss blueberries in a little flour before folding to prevent sinking. Let cake cool completely before glazing to avoid melting the glaze. For gluten-free, use gluten-free flour blend; for dairy-free, substitute butter and cream cheese with plant-based alternatives.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, cream cheese glaze, easy dessert, moist cake, homemade dessert

Find it online: https://magnetmeal.com/moist-lemon-blueberry-bundt-cake-recipe-easy-homemade-dessert-with-cream-cheese-glaze/