This recipe for blueberry bundt cake is made from a beautifully simple homemade vanilla cake, real blueberries, and a perfectly sweetened lemon cream cheese frosting. Greek yogurt makes sure that every bite will be moist.

A blueberry bundt cake with frosting.

Don’t you love making a cake from scratch, but who has time to mess with layers? A bundt cake is the way to go when you want an easy delicious cake that you can put together in just a few minutes.

Filled with fresh sweet blueberries it’s a hard cake to beat. This scrumptious recipe for blueberry bundt cake is simple to make, and super moist. No blueberries, then try a hummingbird bundt cake with bananas and pineapple.

It’s got lots of moisture, like raspberry ricotta cake, but a little sweeter with the addition of a mouth-watering lemon cream cheese frosting, perfect for an afternoon snack or dessert after dinner.

Bundt cakes are also ideal for potlucks because they’re so much easier to slice than a layer cake. If you want to take something other than a cake, try a cake-like blueberry self-saucing pudding.

Lemon and blueberries are a delicious combination which is why a berry crisp topped with a lemon curd is so phenomenal. The lemon enhances the blueberries and brings out their flavor.

While it doesn’t use as many berries as a blueberry cobbler, or fresh blueberry pie, this recipe doesn’t skimp on the berries. There are blueberries in every bite! While sweet, the cake isn’t overly sweet, so adding frosting doesn’t put it over the edge but adds just the perfect balance.

A slice of blueberry bundt cake on a gray plate.

To make this recipe, you create a simple vanilla and lemon cake batter and add your berries. While it’s baking, you make a classic cream cheese frosting seasoned with lemon to spread over the top. The result is a moist bundt cake with flavorful icing that’s pretty enough to serve to dinner guests.

If it’s not blueberry season, no worries, you can use frozen blueberries, just add them while they’re still frozen. To keep your blueberries fresh until you’re ready to make this cake, find some tips and tricks about how to store blueberries. If peaches are in season, then try combining them with blueberries in a peach and blueberry cake.

Why you’ll love a lemon blueberry cake

  • It’s not too sweet. It’s more of a light, afternoon snack cake than a heavy, sweet dessert.
  • It’s a from-scratch recipe that doesn’t take long and isn’t difficult to make.
  • It’s full of blueberries! Yum!
  • It’s very moist and will taste delicious the following day.

Ingredients you’ll need

Ingredients for a blueberry bundt cake.
Gather the ingredients for the cake.
The ingredients for a lemon cream cheese frosting.
Gather the ingredients for the frosting.

For the cake:

  • Blueberries – You can use fresh or frozen for this recipe. If using fresh, lightly coat them in about 1 Tbsp of flour before adding them to the batter. Frozen can get mixed right in.
  • Vanilla Greek yogurt – Other yogurts are too thin, so I recommend making sure you use Greek. You can use plain Greek yogurt or you can use sour cream.
  • Lemon zest – This adds a lemony flavor to the cake that compliments the blueberries perfectly.
  • Butter – Unsalted is best. If you use salted butter, feel free to cut back on the salt in the recipe.
  • Eggs – Fresh eggs will help this recipe to be fluffy and moist.
  • Vanilla – Vanilla will cut the sweetness and adds a lovely complexity to the taste of the cake.
  • Pantry Staples – flour, sugar, baking powder, baking soda, salt.

For the frosting:

  • Cream cheese – Use full-fat for a richer flavor, but low-fat cream cheese will also work in this recipe.
  •  Butter – Make sure it’s softened to room temperature before you begin making your frosting.
  • Powdered sugar – Sift your powdered sugar to remove any lumps, especially if it’s been sitting in your cupboard for a while.
  • Vanilla – This will cut the sweetness of your frosting and give it a rich, balanced flavor.
  • White chocolate – You can shave some white chocolate to make an easy garnish, if desired.

How to make a lemon blueberry bundt cake  

Step 1: Combine your wet ingredients.

Cream the butter and sugar together with an electric mixer until it’s light and fluffy, about 2 minutes. Add the eggs along with vanilla and lemon zest.

Butter and sugar creamed together in a bowl.
Cream the butter and sugar.
Eggs mixed into the cake batter.
Add eggs and mix well.

Step 2: Combine your dry ingredients.

In a separate bowl, whisk together the dry ingredients. If you’re using fresh berries, add a tablespoon of the flour mixture to the blueberries and stir gently to coat them.

Flour mixture with a whisk in a bowl.
Whisk the dry ingredients.
Flour mixed with fresh blueberries.
Add a little flour to the fresh blueberries.

Step 3: Mix it together.

Add 1/3 of the flour mixture to the butter mixture, alternating with the yogurt, starting and ending with the flour mixture. Mix until just combined and smooth. Don’t overmix!

Cake batter before blueberries have been added.
Add flour, alternating with yogurt.

Step 4: Add the blueberries

Gently fold in the blueberries. Spoon the batter into the bundt pan, leveling off the surface so that it’s even.

Blueberry bundt cake batter in a bundt pan.
Add to the bundt pan and smooth the surface.

Step 5: Bake.

Bake for 45-50 minutes until the top is golden brown. You don’t want to over bake it Your cake should be firm to the touch and a toothpick will come out clean.

A blueberry cake baked in a bundt pan.
Bake until a toothpick comes out clean.

Step 6: Cool.

Let your cake cool for 10 minutes, and then invert it onto a wire rack. Let it finish cooling the rest of the way before frosting.

A baked bundt cake cooling on a wire rack.
Wait 10 minutes and invert.

Step 7: Make your frosting.

Cream together all of the ingredients (except the white chocolate) with a hand mixer until creamy and smooth. Smooth over the top of the cooled cake and sprinkle with chopped white chocolate. 

A frosted blueberry bundt cake.
Let it cool, then frost.

Tips for making a scrumptious cake

  • Don’t overmix your blueberries into the batter. They can bleed and turn your batter blue. If using frozen berries, make sure to add them while they are frozen.
  • Mix your cake just until it’s combined. Overmixing this cake can cause it to bake up dry and crumbly.
  • Because there are 3 eggs in this cake along with other leavening ingredients, it will rise quite a bit while it bakes. Make sure you leave enough room in your cake pan for the batter to expand.
  • Sift your powdered sugar before you start making your frosting to avoid lumps.
  • You don’t need a lot of white chocolate on this cake. If you decide to use some, grate or chop it into fine pieces and sprinkle it evenly on the frosting before it sets..
  • If you prefer a glaze instead of a frosting, try the glaze I use for a cherry coffee cake.

How to Store a Homemade Blueberry cake

This cake can be kept at room temperature. Keep it covered with plastic wrap. It will stay fresh for a day or two, but if you think you’ll have leftovers around for longer than that, I recommend freezing this cake.

To freeze the entire blueberry yogurt cake, flash freeze it first to keep the frosting from sticking to the plastic wrap. Then wrap it in plastic wrap, and place in a Ziploc bag or airtight container. Freeze for up to three months.

To freeze slices, place them between parchment paper in an airtight container so that you can easily remove the amount you want.

What is the secret to getting a bundt cake out?

Getting a bundt cake out of the pan can be tricky. The best way to help ensure it comes out cleanly is to grease your pan really well. If you use cooking spray, make sure you get the spray on the complete surface of the pan. For an extra measure, flour the pan. Toss a few tablespoons of flour into the pan and tip and tap the pan until it’s covered in flour. Dump out any excess.

More delicious and fruity cake recipes to love

Lemon Blueberry Bundt Cake with Cream Cheese Frosting

This recipe for blueberry bundt cake is made from a beautifully simple homemade vanilla cake, real blueberries, and a perfectly sweetened lemon cream cheese frosting. Greek yogurt makes sure that every bite will be moist.
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 16
Calories: 378kcal

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Hand Mixer
  • Spatula
  • Bundt pan
  • Cooking spray
  • Cooling rack

Ingredients

  • 1 cup butter softened
  • 1 ½ cups sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 1 tablespoon lemon zest 1 lemon
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vanilla Greek yogurt
  • 2 cups Fresh or frozen blueberries

For the Frosting

  • 4 ounces cream cheese softened
  • 4 tablespoons butter softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • white chocolate optional

Instructions

  • Preheat the oven to 350º. Spray a bundt pan with cooking spray.
  • Cream the butter and sugar in the bowl of an electric mixer until light and fluffy, about 2 minutes. Add eggs one at a time, beating after each addition. Add vanilla and lemon zest.
  • In a separate bowl, whisk together the flour, baking powder, soda and salt. Add a tablespoon of the flour mixture to the blueberries if using fresh berries. If using frozen, it's not needed but keep them frozen until ready to add.
  • Add a 1/3 of flour mixture to the butter mixture, alternating with yogurt, starting and ending with the flour mixture. Mix until just combined and smooth.
  • Gently fold in the blueberries and spoon the batter into the bundt pan, levelling off the surface so that it is even.
  • Bake for 45-50 minutes until the top is golden brown and a toothpick comes out clean. It should be firm to the touch.
  • Let cool for 10 minutes and then invert onto a wire rack.
  • To make the frosting, cream together all of the ingredients, except the white chocolate, with a hand mixer until creamy and smooth. Smooth over the top of the cooled cake and sprinkle with chopped white chocolate.

Notes

  • Don’t overmix your blueberries into the batter. They can bleed and turn your batter blue.
  • If using frozen berries, keep them frozen until ready to add.
  • Mix your cake just until it’s combined. Overmixing this cake can cause it to bake up dry and crumbly.
  • Sift your powdered sugar before you start making your frosting to avoid lumps.
  • You don’t need a lot of white chocolate on this cake. If you decide to use some, grate or chop it into fine pieces and sprinkle it evenly onto the wet frosting.

Nutrition

Calories: 378kcal | Carbohydrates: 50g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 260mg | Potassium: 88mg | Fiber: 1g | Sugar: 33g | Vitamin A: 601IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @easy.southern.desserts or tag #easysoutherndesserts!

I first published this Blueberry Bundt Cake on my Southern food blog Butter and Baggage.

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