Moist Lemon Blueberry Bundt Cake Recipe with Easy Cream Cheese Glaze
A moist lemon blueberry bundt cake featuring a tender crumb, juicy bursts of blueberries, and a tangy cream cheese glaze. Perfect for any occasion, this quick and easy recipe delivers bright, vibrant flavors with a luscious finish.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ½ cups (312 grams) all-purpose flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 grams) unsalted butter, softened
- 1 ¾ cups (350 grams) granulated sugar
- 3 large eggs, room temperature
- ½ cup (120 grams) Greek yogurt
- ¼ cup (60 ml) fresh lemon juice (about 2 lemons)
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
- 1 ½ cups (225 grams) fresh blueberries
- For the Cream Cheese Glaze:
- 4 ounces (113 grams) cream cheese, softened
- 1 cup (120 grams) powdered sugar, sifted
- 2 tablespoons (30 ml) fresh lemon juice
- 1–2 tablespoons (15–30 ml) milk (dairy or plant-based), to thin glaze if needed
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter and dust with flour, tapping out excess. Optionally line the bottom with parchment paper.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes with a mixer on medium speed.
- Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract, lemon zest, and fresh lemon juice.
- Stir in Greek yogurt until just combined, being careful not to overmix.
- Gradually add dry ingredients to wet ingredients, mixing gently on low speed or folding with a spatula until just combined.
- Gently fold in fresh blueberries with a rubber spatula, taking care not to break them.
- Pour batter evenly into prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, checking doneness with a toothpick starting at 50 minutes. Toothpick should come out clean or with a few moist crumbs.
- Cool cake in pan for 15 minutes, then carefully turn out onto a wire rack to cool completely.
- Prepare cream cheese glaze by beating softened cream cheese with powdered sugar until smooth. Add lemon juice and mix. Thin with milk if needed to a drizzling consistency.
- Drizzle glaze over cooled cake and allow to set for 10-15 minutes before slicing.
- Serve slightly chilled or at room temperature.
Notes
[‘Do not overmix the batter after adding flour to avoid a dense cake.’, ‘Fold blueberries gently to keep them whole and prevent purple batter.’, ‘Use room temperature ingredients for better mixing and fluffier cake.’, ‘Grease and flour bundt pan well to prevent sticking.’, ‘Let cake cool before glazing to avoid melting the glaze.’, ‘Frozen blueberries can be used if thawed, drained, and tossed in flour before folding in.’, ‘For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend.’, ‘For vegan version, use plant-based butter, coconut yogurt, flax eggs, and dairy-free cream cheese glaze.’, ‘Additions like nuts or lemon extract can enhance flavor and texture.’]
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 280
- Fat: 12
- Carbohydrates: 38
- Fiber: 1.5
- Protein: 4
Keywords: lemon blueberry bundt cake, cream cheese glaze, moist lemon cake, blueberry dessert, easy bundt cake, lemon dessert, blueberry cake, bundt cake recipe