Lemon Blueberry Bundt Cake with Cream Cheese Icing

There’s something magical about the combination of lemon and blueberry that makes my heart sing every time I bake with them. Today, I’m sharing one of my absolute favorite cake recipes that brings these flavors together in perfect harmony: a moist, tender Lemon Blueberry Bundt Cake topped with a luscious cream cheese icing. This showstopper dessert has been my go-to for summer gatherings, birthday celebrations, and honestly, those random Tuesday afternoons when I just need something special to brighten my day.

The first time I made this cake, I was blown away by how the bright, zesty lemon perfectly balances the sweet, juicy bursts of blueberry in every bite. The cream cheese icing adds just the right amount of tangy sweetness to complement the flavors without overwhelming them. Whether you’re an experienced baker or just starting your baking journey, this recipe is approachable, foolproof, and guaranteed to impress.

Why You’ll Love This Cake

I’ve spent years perfecting this recipe, and I’m confident it will become a favorite in your home too. Here’s why this cake stands out from the crowd:

• The cake stays incredibly moist for days (though it rarely lasts that long in my house!)
• The flavor combination is perfectly balanced – not too sweet, with just the right amount of tartness
• The cream cheese icing adds a luxurious finishing touch that elevates the entire dessert
• It’s beautiful enough for special occasions but simple enough for everyday baking
• You can use fresh or frozen blueberries depending on what’s available

Ingredients You’ll Need

For the Cake:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 tablespoons fresh lemon zest (from about 3-4 lemons)
• ¼ cup fresh lemon juice
• 1 cup full-fat sour cream, room temperature
• 2 cups fresh or frozen blueberries (if frozen, do not thaw)
• 1 tablespoon flour (for coating blueberries)

For the Cream Cheese Icing:

• 8 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or heavy cream (if needed for consistency)

Optional Garnishes:

• Fresh blueberries
• Lemon zest
• Thinly sliced lemon rounds
• Fresh mint leaves

Essential Equipment

Before we begin, let’s make sure you have everything you need:

• 10-12 cup Bundt pan
• Stand mixer or hand mixer
• Mixing bowls (various sizes)
• Measuring cups and spoons
• Microplane or zester
• Citrus juicer
• Cooling rack
• Spatula
• Whisk

Preparing Your Bundt Pan – The Secret to Perfect Release

One of the most heartbreaking moments in baking is when a beautiful cake refuses to release from its pan. After years of Bundt cake disasters and triumphs, I’ve perfected my pan preparation method:

1. Start with a clean, dry Bundt pan
2. Apply a thin, even coating of solid shortening to every nook and cranny using a pastry brush
3. Dust the greased pan with flour, tapping out any excess
4. For extra insurance, refrigerate the prepared pan for 10 minutes before adding your batter

This method hasn’t failed me yet, and I promise it will save you from the dreaded “stuck cake syndrome.”

Step-by-Step Instructions

Making the Cake Batter

1. Preheat and prepare: Set your oven to 350°F (175°C). Prepare your Bundt pan using the method described above.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Coat the blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour until they’re lightly coated. This prevents them from sinking to the bottom of your cake.
4. Cream butter and sugar: In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and sugar on medium-high speed for 4-5 minutes until light and fluffy. Don’t rush this step – proper creaming creates the foundation for a tender, well-risen cake.
5. Add eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
6. Incorporate flavorings: Beat in the vanilla extract, lemon zest, and lemon juice until well combined.
7. Alternate dry ingredients and sour cream: With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream (beginning and ending with the dry ingredients). Mix just until combined – overmixing will develop the gluten in the flour and result in a tough cake.
8. Fold in blueberries: Gently fold in the flour-coated blueberries using a spatula, being careful not to crush them or overmix the batter.

Baking the Cake

1. Transfer to pan: Pour the batter into your prepared Bundt pan, smoothing the top with a spatula.
2. Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the cake begins to brown too quickly, tent it loosely with aluminum foil.
3. Cool: Allow the cake to cool in the pan for exactly 10 minutes – no more, no less. This timing is crucial for proper release! Then invert it onto a cooling rack to cool completely before icing.

Making the Cream Cheese Icing

While the cake is cooling, prepare your luscious cream cheese icing:

1. Beat cream cheese and butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
2. Add flavorings: Mix in the vanilla extract and lemon juice.
3. Incorporate powdered sugar: Gradually add the sifted powdered sugar, beating on low speed until incorporated, then increase to medium-high and beat until smooth and fluffy.
4. Adjust consistency: If the icing is too thick, add milk or cream, one tablespoon at a time, until you reach your desired consistency. It should be thick enough to cling to the cake but fluid enough to drip down the sides.

Finishing and Decorating

1. Apply the icing: Once the cake is completely cool, place it on your serving plate or cake stand. Pour or spoon the cream cheese icing over the top, allowing it to drip naturally down the sides of the cake.
2. Garnish: Decorate with fresh blueberries, lemon zest, lemon slices, or mint leaves as desired.
3. Set the icing: For the cleanest slices, refrigerate the cake for about 30 minutes to set the icing before serving.

Troubleshooting Tips

Even experienced bakers encounter challenges! Here are solutions to common issues you might face:

Cake Problems and Solutions

Icing Problems and Solutions

Make-Ahead and Storage Tips

This cake is excellent for making ahead! Here’s how to keep it at its best:

• Unfrosted cake: Wrap tightly in plastic wrap and store at room temperature for up to 2 days or freeze for up to 3 months.
• Frosted cake: Refrigerate for up to 5 days, covered with a cake dome or loosely with plastic wrap.
• Freezing slices: Individual slices can be frozen on a baking sheet, then wrapped well and stored in a freezer container for up to 3 months.

When serving cake that’s been refrigerated, I recommend letting it sit at room temperature for about 30 minutes for the best flavor and texture.

Variations to Try

Once you’ve mastered the classic recipe, here are some delicious variations to explore:

• Raspberry Lemon: Replace the blueberries with fresh raspberries for a different berry experience.
• Orange Cranberry: Substitute orange zest and juice for the lemon, and use dried cranberries instead of blueberries.
• Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter and omit the blueberries for a classic flavor combination.
• Gluten-Free Option: Replace the all-purpose flour with your favorite cup-for-cup gluten-free flour blend.

Serving Suggestions

This versatile cake works beautifully for various occasions:

• Serve with a dollop of whipped cream and extra fresh berries for a summer dessert
• Pair with a cup of Earl Grey tea for an elegant afternoon treat
• Add a scoop of vanilla ice cream for an indulgent dessert
• Include on your brunch table alongside savory dishes for a sweet option
• Serve with sparkling water with lemon slices for a refreshing combination

Nutritional Information

For those who are mindful of what they’re eating, here’s the approximate nutritional breakdown per slice (assuming 12 slices per cake):

The Science Behind the Perfect Bundt Cake

As a baking enthusiast, I find the science behind baking fascinating! Here’s why certain ingredients and techniques matter in this recipe:

• Sour cream: The acidity activates the baking soda while the fat content adds moisture and tenderness.
• Room temperature ingredients: They create an emulsion that traps air, which expands during baking for a lighter texture.
• Coating blueberries with flour: The flour absorbs some of the moisture from the berries’ surface and creates a barrier that helps suspend them in the batter.
• Alternating dry ingredients and sour cream: This prevents overmixing and ensures even distribution of ingredients.

Understanding these principles has helped me become a better baker and makes the process even more enjoyable!

Frequently Asked Questions

Q: Can I use frozen blueberries instead of fresh? Yes! You can use frozen blueberries without thawing them first. Just toss them in flour while they’re still frozen and fold them gently into the batter.

Q: Why did my blueberries sink to the bottom of the cake? The most common reason is not coating them with flour before adding them to the batter. The light flour coating helps them “hang” in the batter during baking.

Q: Can I make this cake ahead of time for an event? Absolutely! This cake actually tastes even better the day after baking as the flavors have time to meld. You can bake it up to two days in advance, store it in an airtight container at room temperature, and ice it the day of serving.

Q: My cream cheese icing is too runny. How can I fix it? Add more powdered sugar, about 1/4 cup at a time, until you reach your desired consistency. Also, make sure your cake is completely cool before icing.

Q: Can I make this recipe into cupcakes or a layer cake? Yes! For cupcakes, fill liners 2/3 full and bake for about 18-22 minutes. For a layer cake, divide the batter between two 9-inch round cake pans and bake for 25-30 minutes.

Q: How do I know when the cake is done baking? Insert a toothpick or cake tester into the thickest part of the cake. It should come out clean or with a few moist crumbs (but no wet batter).

Q: Can I make this cake without a stand mixer? Yes! A hand mixer works perfectly fine. You can even mix by hand with a wooden spoon, though you’ll need some elbow grease to properly cream the butter and sugar.

Q: My cake cracked on top. Did I do something wrong? Cracks on the top (which becomes the bottom when inverted) are actually quite normal for Bundt cakes and won’t affect the taste at all. If the cracking is extreme, your oven might be running a bit hot.

Final Thoughts

This Lemon Blueberry Bundt Cake has become my signature dessert over the years, and for good reason. The bright citrus notes combined with bursts of juicy blueberries create a flavor profile that’s both nostalgic and sophisticated. The cream cheese icing adds just the right amount of indulgence without being overly sweet.

Baking is one of my favorite ways to show love to family and friends, and this cake never fails to bring smiles to the table. There’s something undeniably special about the moment when you slice into this beautiful Bundt and reveal the blueberry-studded interior—it’s guaranteed to draw appreciative gasps from your guests.

Whether you’re an experienced baker or just starting out, I hope this recipe brings as much joy to your kitchen as it has to mine. Happy baking!