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.
Servings 16
Calories 378kcal
Equipment
- Mixing bowls
- Measuring cups and spoons
- Hand Mixer
- Spatula
- 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.
