Lemon Blueberry Bundt Cake with Cream Cheese Frosting

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.

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.

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

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.

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.

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!

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.

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.

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.

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. 

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. 

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