Lemon Blueberry Bundt Cake… Aka how to use up your abundance of blueberries this Summer!!! Topped with lemon cream cheese frosting and extra blueberries, this is a great Summer dessert. Everyone loves this!
Lemon Blueberry Cake with Cream Cheese Frosting
If you know me, you already know how I feel about Summer baking. I LOVE IT. And the reason for that is simple: berries, berries, berries! Blackberries, raspberries, strawberries, and especially blueberries make this the season to bake up a storm!
Suuuuure, you may have to run the air conditioner 24/7 to escape melting like a fudge pop… but it’s a small price to pay for a surplus of fresh juicy berries!
Don’t you agree?
If you’re still reading, I assume you love Summer baking as much as I do! Which is great news because today’s recipe for Lemon Blueberry Bundt Cake is best made with fresh, juicy blueberries. Sure, you could use frozen… but nothing beats fresh, in my opinion! Especially in the Summer.
This recipe calls for cake flour. Cake flour is extra finely ground, which gives our lemon blueberry bundt cake its silky soft texture. In most grocery stores you can find cake flour in the baking aisle. If you can’t find it – don’t fret! You can buy it here online, or make your own! Making your own cake flour is easy and only requires two ingredients: cornstarch and all-purpose flour. Here’s what you do: For every 1 cup of flour called for in the recipe, remove 2 Tbsp of flour. Then add in 2 Tbsp of Cornstarch for every 1 cup of flour (you’re replacing the tablespoons of flour taken out with cornstarch). Sift this mixture a few times (you want it well combined) and that’s it – you just made ready-to-use cake flour.
When you measure your cake flour, be sure you’re not packing it into the measuring cup. Packed flour will yield dense and dry cake.
Make sure your butter, eggs, and sour cream have all come to room temperature. Cold ingredients do not bond!
I love Watkins pure lemon extract for this recipe because it’s 100% natural, doesn’t contain any artificial flavors, colors, or additives, and just tastes like pure lemon. I promise I’m not getting paid to say that; I just really love their lemon extract!
I don’t recommend adding more blueberries than called for to the batter. Adding too many berries will weigh down the cake as it bakes, causing it to sink the middle and bake unevenly. You can add plenty of extra blueberries on top of the frosting 😉
Be sure to generously grease every inch of your bundt pan to avoid sticking! I love using a non-stick baking spray because it makes this step super quick and easy.
For the Lemon Blueberry Bundt Cake:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 teaspoons real lemon extract
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup full-fat sour cream, at room temperature
1/4 cup fresh squeezed lemon juice or pure lemon juice not from concentrate
2 and 1/2 cups fresh blueberries
For the Cream Cheese Frosting:
(1) 8 ounce block full-fat cream cheese, VERY soft but not melted
1/4 cup unsalted butter, VERY soft but not melted 1/4 teaspoon pure lemon extract
2 cups confectioners’ sugar, sifted (more if needed)
1/2 cup fresh blueberries
Lemon zest (I used about 1 teaspoon)
Lemon slices, just 3 or 4 for decoration
For the Lemon Blueberry Bundt Cake:
Preheat oven to 325 degrees (F). Generously spray a 9″ or 10″ bundt pan with nonstick baking spray, being sure to coat every nook and cranny of the pan (I highly suggest using a baking spray that has flour in it).
In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy; about 3 minutes. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon extract.
In a separate bowl add the cake flour, baking powder, baking soda and salt, whisk well to combine and set aside until needed. On low speed, beat the sour cream into the batter. Add the lemon juice and beat until combined. Finally add in the flour mixture and beat until just combined. Turn mixer off. Using a rubber spatula, fold in the blueberries. Be sure to fold gently here to avoid over mixing the batter.
Scrape the batter into the prepared bundt pan and bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean. Place the Bundt cake pan on a cooling rack and cool completely before removing the cake from the pan, about an hour. Once cool, carefully remove the cake from the pan, frost, and decorate as desired.
For the Cream Cheese Frosting: In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and lemon extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners’ sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. If the frosting appears too thin, add a little more confectioners’ sugar, 1/4 cup at a time. Once the cake has completely cooled, spread the frosting over the top of cake and decorate with blueberries, lemon zest, and lemon slices, if desired. Slice and serve! Store this cake in the fridge, covered, for up to 3 days.