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Lemon Blueberry Bundt CakeLemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

This luscious cake recipe from Twin Cities food blogger greens & chocolate is perfect for your next gathering – or just for your Sunday morning brunch!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Lemon Blueberry Bundt Cake
Lemon Blueberry Bundt Cake
Prep Time10 Minutes
Servings10
Cook Time80 Minutes
Ingredients
FOR THE CAKE: 3 cups all-purpose unbleached flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
1 cup plain yogurt
2 tablespoons lemon zest
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
1 ½ cups fresh blueberries
FOR THE CREAM CHEESE FROSTING: 8 ounces cream cheese, at room temperature
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon lemon extract (optional but delicious!)
2 cups powdered sugar
1-2 tablespoons milk
Directions
  1. Heat oven to 325 F.
  2. Liberally grease Bundt pan with butter and sprinkle with flour.
  3. In a medium bowl, combine flour, baking soda, baking powder and salt and stir well to mix.
  4. In a large mixing bowl with electric mixer, beat butter and sugar until light and fluffy, about 2 minutes.
  5. Add eggs, one at a time, scraping down after each addition.
  6. Add yogurt, lemon zest, lemon juice and vanilla; beat until well combined.
  7. With mixer on low speed, add in flour mixture and beat until just combined.
  8. Fold in blueberries.
  9. Pour batter into prepared pan.
  10. Bake for 60-65 minutes, or until top is slightly golden and a toothpick comes out clean.
  11. Let cool completely.
  12. Once cool, flip over to remove cake from pan.
  13. To make the frosting: In bowl combine cream cheese, lemon juice, lemon zest and lemon extract; beat until well combined.
  14. Add powdered sugar and beat until creamy. Add a tablespoon or two of milk if the frosting is too thick. You want it to be easily spreadable.
  15. Frost the cake. Refrigerate until ready to serve. Slice and enjoy!
10 minutes
Prep Time
80 minutes
Cook Time
10
Servings

Directions

  1. Heat oven to 325 F.
  2. Liberally grease Bundt pan with butter and sprinkle with flour.
  3. In a medium bowl, combine flour, baking soda, baking powder and salt and stir well to mix.
  4. In a large mixing bowl with electric mixer, beat butter and sugar until light and fluffy, about 2 minutes.
  5. Add eggs, one at a time, scraping down after each addition.
  6. Add yogurt, lemon zest, lemon juice and vanilla; beat until well combined.
  7. With mixer on low speed, add in flour mixture and beat until just combined.
  8. Fold in blueberries.
  9. Pour batter into prepared pan.
  10. Bake for 60-65 minutes, or until top is slightly golden and a toothpick comes out clean.
  11. Let cool completely.
  12. Once cool, flip over to remove cake from pan.
  13. To make the frosting: In bowl combine cream cheese, lemon juice, lemon zest and lemon extract; beat until well combined.
  14. Add powdered sugar and beat until creamy. Add a tablespoon or two of milk if the frosting is too thick. You want it to be easily spreadable.
  15. Frost the cake. Refrigerate until ready to serve. Slice and enjoy!