Dessertscelebratingsweets5.0
Lemon Blueberry Bundt Cake
This moist and flavorful lemon bundt cake is packed with fresh blueberries, covered in lemon syrup, and topped with a lemon cream cheese frosting.
👥 14 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- measuring cup
- microwave
📝 Preparation Steps
1
Cake:
2
Preheat oven to 350°F. Set aside a 12-cup bundt pan but don't grease it just yet.
3
In a medium bowl, whisk 3 cups flour, baking powder, baking soda, and salt, set aside. In a liquid measuring cup, combine buttermilk and lemon juice, set aside.
4
Using a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, and lemon zest until combined. With the mixer on a low speed, add the eggs one at a time, scraping down the bowl between each addition, followed by the vanilla extract.
large eggs (at room temperature)3vanilla extract2 teaspoons
5
Add half of the flour mixture to batter, beating until just combined. Beat in the buttermilk-lemon juice, followed by the remaining flour, scraping the bowl as needed.
6
In a separate bowl, toss the blueberries with two tablespoons of flour. Gently fold the berries into the cake batter.
fresh blueberries2 cupsblueberries, lemon zest, and/or lemon slices
7
Thoroughly and generously grease a 12-cup bundt pan. I find that nonstick baking spray with flour works the best for this. Scoop the batter into the prepared pan and smooth the top. Bake for ⏱️ 40-50 minutes, until a toothpick inserted into the cake comes out clean.
8
Set the cake pan on a wire rack to cool for ⏱️ 30 minutes. Meanwhile, prepare the syrup.
9
Lemon syrup:
10
Bring lemon juice and water to a gentle boil (I do this in a glass measuring cup in the microwave). Whisk in the sugar until completely dissolved.
water1 tablespoons
11
Carefully invert the cake onto a serving platter (the cake should still be slightly warm). Gently brush the syrup onto the exterior of the cake, allowing it to be absorbed. Cool completely before adding the frosting.
12
Frosting:
13
Using a hand mixer or stand mixer, beat cream cheese and butter until smooth and creamy. Add powdered sugar and lemon juice and beat until well combined. Add more powdered sugar to thicken, or lemon juice to thin. I like this frosting on the thinner side so that it drips down the sides a bit.
cream cheese (softened)4 ounces
14
Spread the frosting on top of the cake and top with garnishes. Store this cake in the refrigerator and bring to room temperature before serving.
Nutrition Facts
calories
474 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
1 g
sugar Content
42 g
sodium Content
178 mg
protein Content
5 g
trans Fat Content
0.4 g
cholesterol Content
71 mg
carbohydrate Content
65 g
saturated Fat Content
9 g
unsaturated Fat Content
12 g
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