Lemon And Blueberry Cake

A lemon blueberry cake topped with white icing and blueberries.

5 from 11 votes

A delicious Lemon Blueberry Bundt Cake that's super moist, buttery, bursting with juicy blueberries, and topped with decadent lemon cream cheese icing.

Course Dessert

Cuisine American

Keyword Blueberry Bundt Cake, lemon blueberry cake

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 520

Author Erren Hart

Ingredients

For the Cake

1½ cup sugar
6 oz butter (¾ cup/1½ stick) softened
⅓ cup cream cheese (about 2.5 oz) softened
3 eggs
¾ cup sour cream at room temperature
2 tablespoons lemon zest finely grated
2 tablespoons lemon juice
¾ teaspoon baking soda
¾ teaspoon salt
2⅔ cups all-purpose flour
2 cups blueberries washed and dried

For the Icing

1 cup powdered sugar
½ cup butter softened
½ cup cream cheese softened
1 tablespoon lemon juice
1 to 4 tablespoons hot water

US Customary - Metric

Instructions

Preheat the oven to 350°F/175°C and generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it.
In a medium mixing bowl, whisk together the dry ingredients and set aside.
In a small heat-safe bowl, soften the butter and cream cheese together in the microwave until very soft but not completely melted (don't worry if some of the butter melts). Add to a large mixing bowl and beat to combine.
Add the sugar to the cream cheese mixture and beat until light and fluffy before adding the eggs, sour cream, lemon zest, and lemon juice. Beat until combined. Then mix in the remaining dry ingredients by hand.
Fold in the blueberries (reserving some of them for after the batter is added to the pan).
Add the batter evenly into the pan.
Bake for 55 to 70 minutes or until a cake tester inserted into the cake comes out clean with just a couple of lightly moist crumbs. This is a large, heavy cake, so don't be alarmed if it takes a little longer in the oven.
Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
For the Icing
Make sure cream cheese and butter are at room temperature, or the icing will be lumpy. Blend the cream cheese and butter in a medium mixing bowl until smooth.
Add the powdered sugar ½ cup at a time, blending after each addition.
Add the lemon juice and hot water one tablespoon at a time until the icing is the desired consistency and can be poured (I like mine quite thick).
Pour the icing over the cooled cake and use the cake crumbs to decorate by sprinkling them over the icing.

Notes

This post was originally published with a different recipe. If you are looking for that one, you can get it here.

When baking with sour cream, it’s essential to use full-fat sour cream as reduced fat and fat-free sour cream liquefies when heated and turns watery.
Be careful not to over mix the batter: Once the flour is added to the batter, try mixing by hand instead of with a mixer. Over mixing will result in a tough, dense cake.
You can substitute sour cream in this recipe with buttermilk.
This cake batter will be very thick, so be gentle when you fold in the blueberries to avoid damaging them.
Use foil to avoid over-browning the cake. Halfway through the baking time, check to see if the cake is getting too brown (you should never open the oven before halfway through the baking process). If so, carefully cover the cake with foil and return to the oven to finish baking.

Nutrition