Moist lemon blueberry Bundt cake topped with a cream cheese glaze.
Desserts & Baking
Blueberry Lemon Bundt Cake
Moist lemon blueberry Bundt cake topped with the dreamiest cream cheese glaze.
Ingredients
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ingredients
lemon cream cheese frosting
Directions
- 1
Preheat oven to 175°C. Grease and flour a 10–12 cup Bundt pan thoroughly.
- 2
In a large bowl, rub the lemon zest into the sugar to release the oils.
- 3
Beat the butter and lemon sugar until light and fluffy, about 3–4 minutes.
- 4
Add eggs one at a time, mixing well after each addition. Mix in the sour cream, lemon juice, and vanilla.
- 5
Fold in the dry ingredients until just combined.
- 6
Toss the blueberries with flour
- 7
Gently fold in the blueberries. Spread the batter evenly into the prepared Bundt pan.
- 8
Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean.
- 9
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- 10
Beat the cream cheese and butter until smooth and creamy.
- 11
Gradually add the powdered sugar and mix until combined.
- 12
Add the lemon zest, lemon juice, and vanilla.
- 13
Beat for 2–3 minutes until fluffy.
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