• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Butter & Baggage logo
  • Home
  • Recipe Search
    • Recipe Index
    • Appetizers
    • Breads & Biscuits
    • Breakfast
      • Muffins
    • Casseroles
    • Desserts
      • Bars
      • Brownies
      • Cakes & Cupcakes
      • Cookies
      • Fruit Desserts
      • Pies, Cobblers & Crisps
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Pasta
    • Salads
    • Sauces & Dips
    • Side Dishes
    • Snacks
    • Soups & Chilis
  • Portfolio
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Search
  • Recipe Index
  • Portfolio
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Desserts » Cakes & Cupcakes » Lemon Blueberry Bundt Cake with Cream Cheese Frosting

    Lemon Blueberry Bundt Cake with Cream Cheese Frosting

    Published: Mar 18, 2023 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    No ratings yet

    Disclaimer: This post may contain affiliate links.

    This recipe for blueberry bundt bake 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.

    A blueberry bundt cake with frosting.

    Don’t you love making a cake from scratch, but who has time to mess with layers? A bundt cake is the way to go when you want an easy delicious cake that you can put together in just a few minutes.

    Filled with fresh sweet blueberries it’s a hard cake to beat. This scrumptious recipe for blueberry bundt cake is simple to make, and super moist.

    It’s got lots of moisture, like raspberry ricotta cake, but a little sweeter with the addition of a mouth-watering lemon cream cheese frosting, perfect for an afternoon snack or dessert after dinner.

    Bundt cakes are also ideal for potlucks because they’re so much easier to slice than a layer cake.

    Lemon and blueberries are a delicious combination which is why a berry crisp topped with a lemon curd is so phenomenal. Lemon enhances the blueberries and brings out their flavor.

    While it doesn’t use as many berries as a blueberry cobbler, this recipe doesn’t skimp on the berries. There are blueberries in every bite! While sweet, the cake isn’t overly sweet, so adding frosting doesn’t put it over the edge but adds just the perfect balance.

    A slice of blueberry bundt cake on a gray plate.

    To make this recipe, you create a simple vanilla and lemon cake batter and add your berries. While it’s baking, you make a classic cream cheese frosting seasoned with lemon to spread over the top. The result is a moist bundt cake with flavorful icing that’s pretty enough to serve to dinner guests.

    If it’s not blueberry season, no worries, you can use frozen blueberries, just add them while they’re still frozen. To keep your blueberries fresh until you’re ready to make this cake, find some tips and tricks about how to store blueberries. If peaches are in season, then try combining them with blueberries in a peach and blueberry cake.

    Is a bundt cake moist?

    Yes, normally bundt cakes are very moist, and this blueberry cake is no exception. This recipe uses Greek Yogurt as well as 3 eggs for extra moisture. As long as you don’t overcook, it the cake will be super moist.

    Can I use a regular cake pan?

    Sure! You can use a 9×13-inch baking pan if you prefer. You may need to adjust the cooking time. Test your cake with a toothpick for doneness.

    Why you’ll love a lemon blueberry cake

    • It’s not too sweet. It’s more of a light, afternoon snack cake than a heavy, sweet dessert.
    • It’s a from-scratch recipe that doesn’t take long and isn’t difficult to make.
    • It’s full of blueberries! Yum!
    • It’s very moist and will taste delicious the following day.

    Is Greek yogurt important in a cake mix?

    Not every recipe calls for Greek yogurt, but if your cake mix does, I suggest going with it! There are a few great reasons:

    • Greek yogurt, especially vanilla, has a great tangy flavor that makes your recipe taste more complex than just using milk or water.
    • It adds a lot of moisture to your cake.
    • It replaces butter and oil so it can be a healthier option for some people.
    • There’s acidity in the yogurt that reacts with the baking soda and baking powder and helps this cake rise more than if you used butter or oil.
    • It helps provide a light and fluffy texture to the cake.

    Ingredients you’ll need for a blueberry cake

    Ingredients for a blueberry bundt cake.
    Gather the ingredients for the cake.
    The ingredients for a lemon cream cheese frosting.
    Gather the ingredients for the frosting.

    For the cake:

    • Blueberries – You can use fresh or frozen for this recipe. If using fresh, lightly coat them in about 1 Tbsp of flour before adding them to the batter. Frozen can get mixed right in.
    • Vanilla Greek yogurt – Other yogurts are too thin, so I recommend making sure you use Greek. You can use plain Greek yogurt or you can use sour cream.
    • Lemon zest – This adds a lemony flavor to the cake that compliments the blueberries perfectly.
    • Butter – Unsalted is best. If you use salted butter, feel free to cut back on the salt in the recipe.
    • Eggs – Fresh eggs will help this recipe to be fluffy and moist.
    • Vanilla – Vanilla will cut the sweetness and adds a lovely complexity to the taste of the cake.
    • Pantry Staples – flour, sugar, baking powder, baking soda, salt.

    For the frosting:

    • Cream cheese – Use full-fat for a richer flavor, but low-fat cream cheese will also work in this recipe.
    •  Butter – Make sure it’s softened to room temperature before you begin making your frosting.
    • Powdered sugar – Sift your powdered sugar to remove any lumps, especially if it’s been sitting in your cupboard for a while.
    • Vanilla – This will cut the sweetness of your frosting and give it a rich, balanced flavor.
    • White chocolate – You can shave some white chocolate to make an easy garnish, if desired.

    How to make a lemon blueberry bundt cake

    Step 1: Prepare your oven.

    Preheat your oven to 350º and spray a bundt pan with cooking spray. 

    Step 2: Combine your wet ingredients.

    Cream the butter and sugar together with an electric mixer until it’s light and fluffy, about 2 minutes. Add the eggs along with vanilla and lemon zest.

    Butter and sugar creamed together in a bowl.
    Cream the butter and sugar.
    Eggs mixed into the cake batter.
    Add eggs and mix well.

    Step 3: Combine your dry ingredients.

    In a separate bowl, whisk together the dry ingredients. If you’re using fresh berries, add a tablespoon of the flour mixture to the blueberries and stir gently to coat them.

    Flour mixture with a whisk in a bowl.
    Whisk the dry ingredients.
    Flour mixed with fresh blueberries.
    Add a little flour to the fresh blueberries.

    Step 3: Combine your wet and dry ingredients.

    Add ⅓ of the flour mixture to the butter mixture, alternating with the yogurt, starting and ending with the flour mixture. Mix until just combined and smooth. Don’t overmix!

    Cake batter before blueberries have been added.
    Add flour, alternating with yogurt.

    Step 4: Add the blueberries

    Gently fold in the blueberries. Spoon the batter into the bundt pan, leveling off the surface so that it’s even.

    Blueberry bundt cake batter in a bundt pan.
    Add to the bundt pan and smooth the surface.

    Step 5: Bake.

    Bake for 45-50 minutes until the top is golden brown. You don’t want to over bake it Your cake should be firm to the touch and a toothpick will come out clean.

    A blueberry cake baked in a bundt pan.
    Bake until a toothpick comes out clean.

    Step 6: Cool.

    Let your cake cool for 10 minutes, and then invert it onto a wire rack. Let it finish cooling the rest of the way before frosting.

    A baked bundt cake cooling on a wire rack.
    Wait 10 minutes and invert.

    Step 7: Make your 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. 

    A frosted blueberry bundt cake.
    Let it cool, then frost.

    Tips for making a scrumptious cake

    • Don’t overmix your blueberries into the batter. They can bleed and turn your batter blue. If using frozen berries, make sure to add them while they are frozen.
    • Mix your cake just until it’s combined. Overmixing this cake can cause it to bake up dry and crumbly.
    • Because there are 3 eggs in this cake along with other leavening ingredients, it will rise quite a bit while it bakes. Make sure you leave enough room in your cake pan for the batter to expand.
    • 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 on the frosting before it sets..
    • If you prefer a glaze instead of a frosting, try the glaze I use for a cherry coffee cake.

    How to store a homemade blueberry yogurt cake

    This cake can be kept at room temperature. Keep it covered with plastic wrap. It will stay fresh for a day or two, but if you think you’ll have leftovers around for longer than that, I recommend freezing this cake.

    To freeze the entire blueberry yogurt cake, flash freeze it first to keep the frosting from sticking to the plastic wrap. Then wrap it in plastic wrap, and place in a Ziploc bag or airtight container. Freeze for up to three months.

    To freeze slices, place them between parchment paper in an airtight container so that you can easily remove the amount you want.

    What goes well with lemon blueberry cake?

    This cake goes especially well with a cup of coffee or tea. With the rich frosting, you don’t need an additional topping. If you choose not to frost it, then top with a dollop of whipped cream. You can also add more fresh berries on the side.

    Bundt cake FAQs

    Can I make this a blueberry sour cream cake?

    Yes! If you prefer, you can substitute sour cream for Greek yogurt. It will give the cake a slightly different flavor but will still help it stay moist.

    What is the secret to getting a bundt cake out?

    Getting a bundt cake out of the pan can be tricky. The best way to help ensure it comes out cleanly is to grease your pan really well. If you use cooking spray, make sure you get the spray on the complete surface of the pan.

    You can also use melted butter to grease the pan. Use a pastry brush to make sure the oil or butter gets into all the crevices. For an extra measure, flour the pan. Toss a few tablespoons of flour into the pan and tip and tap the pan until it’s covered in flour. Dump out any excess.

    How long should I leave the cake in a bundt pan before removing it?

    Leave the cake in the bundt pan for about 10-15 minutes before trying to remove it from the pan. This gives the cake time to settle and stabilize, giving it a better chance of coming out cleanly. 

    More delicious and fruity cake recipes to love

    • Three slices of strawberry bundt cake.
      Fresh Strawberry Bundt Cake Recipe
    • A slice of rhubarb cake on a cake platter.
      Rhubarb Upside-Down Cake
    • Slices of peach coffee cake in a cake pan.
      Peach Cake with Cinnamon Streusel
    • A fork on a plate with a slice of blueberry and peach cake
      Peach Cake Recipe with Blueberries

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    Blueberry bundt cake with slices removed.

    Lemon Blueberry Bundt Cake with Cream Cheese Frosting

    Author: Barbara Curry
    This recipe for blueberry bundt bake 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.
    No ratings yet
    Print Pin
    PREP: 20 minutes
    COOK: 45 minutes
    Servings: 16

    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 ½ cups powdered sugar
    • 1 teaspoon vanilla
    • white chocolate optional

    Equipment

    • Mixing bowls
    • Measuring cups and spoons
    • Hand Mixer
    • Spatula
    • Bundt pan
    • Cooking spray
    • Cooling rack
    Prevent your screen from going dark

    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 ⅓ 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.
    Barbara’s Tips + 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.

    Nutrition

    Calories: 378kcal | Carbohydrates: 50g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 260mg | Potassium: 88mg | Fiber: 1g | Sugar: 33g | Vitamin A: 601IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

    Explore Recipes

    Cakes & CupcakesFruit DessertsEntertainingBlueberries
    « Simple Buttermilk Drop Biscuits

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

    More about me →

    Subscribe

    Game Day Favorites

    • Baked Buffalo chicken wings with a blue cheese dipping sauce.
      Baked Buffalo Wings
    • Baked Chex mix in a bowl.
      Homemade Chex Mix
    • A bowl full of spicy roasted nuts.
      Spicy Roasted Nuts
    • A serving platter with mushroom crescent rolls
      Cream Cheese Crescent Roll Appetizer with Mushrooms

    Popular

    • Two breakfast puff pastry pockets on a linen napkin.
      Puff Pastry Pockets for Breakfast
    • A fork full of Steak Marsala
      Steak Marsala
    • A baking dish of Queso Chicken
      Queso Chicken
    • Mini appetizers on a platter
      Mini Croque Monsieur

    Footer

    Footer

    ↑ back to top

    COPYRIGHT © 2023 BUTTER & BAGGAGE | PRIVACY POLICY | WEB STORIES
    BRANDING & CUSTOMIZATION BY GRACE + VINE STUDIOS

    0 shares