Description
A delicious lemon blueberry bundt cake that is moist and flavorful, topped with a creamy frosting and garnished with fresh blueberries and lemon slices.
Ingredients
Scale
- 3 cups all-purpose flour (spooned and leveled)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- ⅓ cup freshly squeezed lemon juice
- ½ cup unsalted butter (softened)
- ½ cup canola oil, vegetable oil, or light olive oil
- 1¾ cups granulated sugar
- ¼ cup finely grated lemon zest (about 3 large lemons)
- 3 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
- 2 tablespoons all purpose flour (for coating the blueberries)
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon water
- 3 tablespoons granulated sugar
- 4 ounces cream cheese (softened)
- 4 tablespoons unsalted butter (softened)
- 1¼ cups powdered sugar (plus more, if needed)
- 2 tablespoons freshly squeezed lemon juice (plus more, if needed)
- blueberries, lemon zest, and/or lemon slices
Instructions
- Preheat oven to 350°F. Set aside a 12-cup bundt pan but don’t grease it just yet.
- In a medium bowl, whisk together 3 cups flour, baking powder, baking soda, and salt, set aside. In a liquid measuring cup, combine buttermilk and lemon juice, set aside.
- Using a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, and lemon zest until combined.
- With the mixer on a low speed, add the eggs one at a time, scraping down the bowl between each addition, followed by the vanilla extract.
- Add half of the flour mixture to batter, beating until just combined. Beat in the buttermilk-lemon juice, followed by the remaining flour, scraping the bowl as needed.
- In a separate bowl, toss the blueberries with two tablespoons of flour. Gently fold the berries into the cake batter.
- Thoroughly and generously grease a 12-cup bundt pan. Scoop the batter into the prepared pan and smooth the top.
- Bake for 40-50 minutes, until a toothpick inserted into the cake comes out clean.
- Set the cake pan on a wire rack to cool for 30 minutes.
- Meanwhile, prepare the syrup by bringing lemon juice and water to a gentle boil. Whisk in the sugar until completely dissolved.
- Carefully invert the cake onto a serving platter (the cake should still be slightly warm). Gently brush the syrup onto the exterior of the cake, allowing it to be absorbed.
- Cool completely before adding the frosting.
- Using a hand mixer or stand mixer, beat cream cheese and butter until smooth and creamy. Add powdered sugar and lemon juice and beat until well combined.
- Add more powdered sugar to thicken, or lemon juice to thin.
- Spread the frosting on top of the cake and top with garnishes.
- Store this cake in the refrigerator and bring to room temperature before serving.
Notes
- This cake can be stored in the refrigerator for up to 5 days.
- For best results, let the cake come to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg