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Lemon Blueberry Bundt CakeLemon Blueberry Bundt Cake
Lemon Blueberry Bundt Cake
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!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Lemon Blueberry Bundt Cake
Lemon Blueberry Bundt Cake
Prep Time10 Minutes
Servings10
Cook Time80 Minutes
Ingredients
FOR THE CAKE: 3 cups all-purpose unbleached flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
1 cup plain yogurt
2 tablespoons lemon zest
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
1 ½ cups fresh blueberries
FOR THE CREAM CHEESE FROSTING: 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
Directions
  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.
  13. To make the frosting: In bowl combine cream cheese, lemon juice, lemon zest and lemon extract; beat until well combined.
  14. 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.
  15. Frost the cake. Refrigerate until ready to serve. Slice and enjoy!
10 minutes
Prep Time
80 minutes
Cook Time
10
Servings

Shop Ingredients

Makes 10 servings
FOR THE CAKE: 3 cups all-purpose unbleached flour
Gold Medal Unbleached All-Purpose Flour
Gold Medal Unbleached All-Purpose Flour, 5 Pound
Huge Deal
$3.49 was $5.79$0.70/lb
½ teaspoon baking soda
Our Family Baking Soda
Our Family Baking Soda, 16 Ounce
Huge Deal
$0.95 was $1.19$0.06/oz
½ teaspoon baking powder
Argo Baking Powder
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
½ teaspoon salt
Morton Salt
Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz
1 cup unsalted butter, at room temperature
Kerrygold Unsalted Pure Irish Butter Sticks
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
2 cups granulated sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 4 Pound
$6.09$1.52/lb
3 large eggs
Helpful Hens Organic Free Range Large Brown Eggs
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
1 cup plain yogurt
Old Home Plain Yogurt
Old Home Plain Yogurt, 16 Ounce
$3.19$0.20/oz
2 tablespoons lemon zest
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
2 tablespoons lemon juice
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
1 teaspoon pure vanilla extract
L&B Organic Pure Vanilla Extract
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
1 ½ cups fresh blueberries
Driscoll's Blueberries
Driscoll's Blueberries, 1 Pint
$6.99$6.99/pt
FOR THE CREAM CHEESE FROSTING: 8 ounces cream cheese, at room temperature
Crystal Farms Cream Cheese Block
Crystal Farms Cream Cheese Block, 8 Ounce
2/$5 Huge Deal
$2.50 was $3.49$0.31/oz
1 tablespoon lemon juice
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
1 tablespoon lemon zest
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
1 teaspoon lemon extract (optional but delicious!)
McCormick Pure Lemon Extract
McCormick Pure Lemon Extract, 2 Ounce
$3.69$1.85/oz
2 cups powdered sugar
C&H Pure Cane Sugar Confectioners Powdered Sugar
C&H Pure Cane Sugar Confectioners Powdered Sugar, 2 Pound
$4.69$2.35/lb
1-2 tablespoons milk
L&B Classic Whole Milk
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal

Directions

  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.
  13. To make the frosting: In bowl combine cream cheese, lemon juice, lemon zest and lemon extract; beat until well combined.
  14. 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.
  15. Frost the cake. Refrigerate until ready to serve. Slice and enjoy!