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Perfect Blueberry Lemon Bundt Cake Recipe with Easy Cream Cheese Glaze

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A moist and tender blueberry lemon Bundt cake with a tangy cream cheese glaze, perfect for spring and summer gatherings or quiet indulgent moments.

Ingredients

Scale
  • 2 ¾ cups (345 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • Zest of 2 lemons
  • ¼ cup (60 ml) fresh lemon juice
  • ½ cup (120 ml) sour cream
  • 2 cups (300 grams) fresh blueberries (frozen can be used, do not thaw)
  • For the Cream Cheese Glaze:
  • 4 ounces (115 grams) cream cheese, softened
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 1 cup (120 grams) powdered sugar, sifted
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice, adjust to taste

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly with butter or non-stick spray, then dust lightly with flour, tapping out excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 5 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and fresh lemon juice.
  5. Add dry ingredients in three parts, alternating with sour cream (start and end with flour). Mix on low speed just until combined.
  6. Toss blueberries lightly in a tablespoon of flour, then gently fold them into the batter using a rubber spatula.
  7. Pour batter evenly into prepared Bundt pan and smooth the top gently.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pan halfway through baking.
  9. Allow cake to cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely, about 30-40 minutes more.
  10. While cake cools, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and lemon juice, adjusting consistency to a pourable glaze.
  11. Once cake is completely cool, drizzle cream cheese glaze over the top, letting it drip down the sides. Optionally, scatter fresh blueberries or lemon zest curls on top.

Notes

Use room temperature ingredients for best results. Toss blueberries in flour before folding to prevent sinking and color bleeding. Tent cake with foil if edges brown too quickly. Cool cake completely before glazing to prevent glaze from melting off.

Nutrition

Keywords: blueberry lemon bundt cake, cream cheese glaze, spring dessert, easy cake recipe, blueberry cake, lemon cake, bundt cake recipe

Find it online: https://evabakery.com/perfect-blueberry-lemon-bundt-cake-recipe-with-easy-cream-cheese-glaze/