3 months ago

Lemon Blueberry Bundt Cake

This luscious cake recipe from Twin
Cities food blogger greens & chocolate is perfect for your next gathering – or just for your Sunday morning brunch!

Does anyone
else hold their breath when they’re turning a Bundt pan over or is that just me?
I’ve had way too many Bundt cakes not come out of the pan in one beautiful piece, which – after the process of making the cake, baking the cake and cooling the cake (so much time!) – can be more than slightly devastating. Some people would cheerfully tell you “Well now you can just make a trifle out of the cake pieces!” but I’m telling you that’s just not acceptable. You wanted a Bundt cake, not a trifle!  

So, I did some research to find out how in the world anyone has success with Bundt cakes.
I just couldn’t risk another cake sticking to the pan. My findings were supportive of using lots of butter (not cooking spray) to grease the pan and a light layer of flour over the butter in every single little nook and cranny in your Bundt pan. Follow this tip and success shall be had!

This Bundt cake? It came out nearly perfect. Minus one tiny spot on top (that was easily covered in frosting), it slid right out of the pan. Hallelujah!

This Lemon Blueberry Bundt Cake is worth every extra second you have to spend buttering
and flouring your pan, mixing together the ingredients, baking it in your oven and letting it cool. The cake is tender but firm, bright and lemony, filled with lots (but not too many!) of sweet blueberries and topped with an irresistible cream cheese frosting. Sure you could eat this without the frosting, but why in the world would you want to? My life advice for the day: whenever in life you’re presented with the option of having cream cheese frosting or not, always choose the frosting.  Deep stuff, I know.

Plus, if for some reason your Bundt cake doesn’t come out of the pan perfectly, that frosting can cover it right up.  

Lemon Blueberry Bundt Cake with Lemon Cream Cheese Glaze

Preparation time: 1 hour 20 minutes
Makes one Bundt cake


For the cake:

  • 3 cups
    all-purpose unbleached flour
  • ½ teaspoon
    baking soda
  • ½ teaspoon
    baking powder
  • ½ teaspoon
  • 1 cup
    unsalted butter, at room temperature
  • 2 cups
    granulated sugar
  • 3 large
  • 1 cup plain
  • 2 tablespoons
    lemon zest
  • 2
    tablespoons lemon juice
  • 1 teaspoon
    pure vanilla extract
  • 1 ½ cups
    fresh blueberries

For the cream cheese

  • 8 ounces
    cream cheese, at room temperature
  • 1
    tablespoon lemon juice
  • 1
    tablespoon lemon zest
  • 1 teaspoon
    lemon extract (optional but delicious!)
  • 2 cups
    powdered sugar
  • 1-2
    tablespoons milk    


  1. Heat
    oven to 325 F.
  2. Liberally
    grease Bundt pan with butter and sprinkle with flour.
  3. In
    a medium bowl, combine flour, baking soda, baking powder and salt and stir well
    to mix.
  4. In
    a large mixing bowl with electric mixer, beat butter and sugar until light and
    fluffy, about 2 minutes.
  5. Add
    eggs, one at a time, scraping down after each addition.  
  6. Add
    yogurt, lemon zest, lemon juice and vanilla; beat until well combined.
  7. With
    mixer on low speed, add in flour mixture and beat until just combined. 
  8. Fold
    in blueberries.  
  9. Pour
    batter into prepared pan.
  10. Bake for 60-65 minutes, or until top
    is slightly golden and a toothpick comes out clean.  
  11. Let cool completely.
  12. Once cool, flip over to remove cake
    from pan.  

To make the frosting:

  1. In
    bowl combine cream cheese, lemon juice, lemon zest and lemon extract; beat
    until well combined.
  2. Add
    powdered sugar and beat until creamy. Add a tablespoon or two of milk if the
    frosting is too thick. You want it to be easily spreadable.
  3. Frost
    the cake. Refrigerate until ready to serve.
  4. Slice
    and enjoy!