Last updated on June 14th, 2017
Lemon Blueberry Bundt Cake is dotted with blueberries and has sweet pops of juicy blueberries and fresh lemon flavor in every bite! A summery lemon pound cake made from scratch and topped with an easy lemon glaze.
Lemon Blueberry Bundt Cake is not too sweet and not too tangy! This easy-to-make lemon bundt cake has a summery lemon glaze on top and is made with cream cheese to make it extra moist and tender. It will stay fresh and moist for several days. A perfect cake for sunny days or whenever you’re cravings some sunshine!
I love lemon desserts! If I had to pick my top three dessert flavors lemon would be number one followed by salted caramel and peanut butter. Ice cream, mousse or cake – I love them all. The fresh and bright citrus flavor makes me think of sunny days and warm weather. And what could be better than lemon alone? Lemon combined with fresh, juicy berries.
This lemon blueberry bundt cake is studded with 2 cups of juicy blueberries! And don’t worry the blueberries won’t sink to the bottom of your cake, you’ll have juicy berries in every bite. This cake is summer perfection!
Some tips and tricks for this Lemon Blueberry Bundt Cake
- All ingredients need to have room temperature to get the best results! Cutting the butter and cream cheese into smaller cubes makes them get to room temperature more quickly. Set the eggs into a bowl with warm water for 5 minutes before using or set them out when you take out the cream cheese/butter for the recipe. It is also important to use room-temperature blueberries because cold fruit straight from the refrigerator will prevent your cake from baking evenly.
- Cream the butter and sugar until the mixture is really pale and fluffy. This takes a few minutes but will make a huge difference. Creaming them into a light and airy texture helps leaven the cake and creates a more tender texture.
- This cake doesn’t brown much because of the cream cheese. Don’t worry it will be cooked through even if the outside might be a little paler than other cakes. Make sure to test if the cake is done. A toothpick inserted into the center should come out mostly clean with only a few moist (not wet!) crumbs attached.
- The blueberries won’t sink to the bottom of the pan in this recipe because the batter has the right consistency. You don’t need to dust them in flour just use a rubber spatula to gently fold the dry, room temperature berries into the batter. You could also use frozen (not thawed) blueberries but you need to be super gentle when you fold them in because they bleed more into the batter and they might prevent your cake from baking evenly. Because of that, my preference are fresh blueberries!
Looking for more summer recipes? Here are a few more lemony recipes for you!
- Lemon Poppy Seed Cake: A lush lemon layer cake studded with poppy seeds and a lemon curd frosting. So beautiful!
- Easy Lemon Curd Mousse: You won’t believe how easy it is to make this dreamy mousse!
- Easy Lemon Cream Pie Recipe: A NO BAKE recipe that is perfect for summer and a readers favorite. Watch the video!
- Easy Lemon Raspberry Cake: This cake has three easy layers: A lemon cake, fresh raspberries, and a streusel topping
- Easy Lemon Sheet Cake Recipe: A simple but stunning sheet cake with a delicious lemony glaze
- Raspberry Lemon Curd Cupcakes: Filled lemon curd cupcakes topped with a silky and smooth raspberry meringue buttercream
You see I live for lemon desserts!
Tools Used in the Making of this Lemon Blueberry Bundt Cake
Citrus Zester: This one easily zests the rind without the pith, I really love this tool. It’s perfect for zesting citrus fruits, grating hard cheeses, and ginger.
Bundt Pan: This pan has a non-stick coating which makes it super easy to get the cake out of the pan and it’s heavy, cast-aluminum sturdiness makes cakes bake more even.
Lemon Squeezer: This tool makes it super easy to juice lemons AND limes. It is a 2-in-1 tool that is super sturdy and easy to use. You’ll be amazed at how much juice you’ll get out of a lemon.
Stand Mixer: The most beautiful appliance in my kitchen! I own it in the gorgeous Ice Blue but the new Imperial Black one is my current favorite color.
Lemon Blueberry Bundt Cake
This moist Lemon Blueberry Bundt Cake is dotted with blueberries and has sweet pops of juicy blueberries and fresh lemon flavor in every bite! A summery lemon pound cake made from scratch and topped with an easy lemon glaze.
For the Blueberry Lemon Cake:
- 1 cup butter , room temperature (230g)
- 1 3/4 cups granulated sugar (350g)
- 6 oz cream cheese , room temperature (170g)
- 4 large eggs , room temperature
- 2 1/3 cups all-purpose flour (300g)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp finely grated lemon zest
- 2 cups fresh blueberries , room temperature (250g)
For the Lemon Glaze:
- 1 cup confectioners’ sugar (125g)
- 2 tbsp fresh lemon juice
- Preheat oven to 350°F (180°C) and butter and flour a 12-cup bundt pan.
- In a medium bowl, toss together the flour, baking powder, lemon zest, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until pale and fluffy for about 4 minutes. Add cream cheese and mix until smooth, about 30 seconds.
- With the mixer running, add the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed.
With the mixer running at low speed slowly add the flour mixture. Scrape down the sides and bottom of the bowl with a rubber spatula then beat at medium speed for about 15 seconds until the batter is smooth and light. Do not overmix.
- Gently fold the dry, room temperature blueberries into the batter with a rubber spatula.
- Spoon batter evenly into prepared cake pan. Bake in the center of the oven for 50-55 minutes or until a toothpick inserted in the center comes out clean with only a few moist crumbs attached.
- Remove from the oven and allow to cool for 15 minutes in the pan then invert onto a cooling rack and let cool completely before adding the glaze.
- To make the glaze, whisk the confectioners’ sugar and lemon juice together until smooth. Put a baking sheet under the rack to catch any drips and drizzle the lemon glaze over the top and sides of the cake.
1 medium lemon = approximately 1 tbsp zest = 2 tbsp juice