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Moist Lemon Blueberry Bundt Cake Recipe with Easy Cream Cheese Drizzle

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A moist and tender lemon blueberry bundt cake with a bright citrus flavor and juicy blueberries, topped with a silky cream cheese drizzle that balances sweetness perfectly.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240g) sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (225g) fresh blueberries
  • For the cream cheese drizzle:
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1–2 tablespoons fresh lemon juice
  • 1–2 tablespoons milk (whole or 2%)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter and lightly dust with flour or use a non-stick spray with flour. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the sides to keep the mixture smooth.
  5. Mix in sour cream, lemon juice, lemon zest, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed or folding gently with a spatula to avoid overmixing.
  7. Carefully fold in the blueberries, folding gently to avoid bursting them.
  8. Pour the batter evenly into the prepared bundt pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Start checking at 50 minutes.
  10. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
  11. Prepare the cream cheese drizzle by whisking together softened cream cheese, powdered sugar, lemon juice, and milk until smooth and pourable. Adjust milk for desired consistency.
  12. Once the cake is completely cool, drizzle the cream cheese glaze evenly over the top. Let it set for a few minutes before slicing.

Notes

If blueberries sink, toss them in a teaspoon of flour before folding into the batter. Use room temperature ingredients for best texture. Cool cake completely before applying cream cheese drizzle to prevent it from running off. Frozen blueberries can be used without thawing to avoid color bleed.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, cream cheese drizzle, moist cake, easy dessert, bundt cake recipe

Find it online: https://yumyep.com/moist-lemon-blueberry-bundt-cake-recipe-with-easy-cream-cheese-drizzle/