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.
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