Lemon Blueberry Bundt Cake with Lemon Cream Cheese Icing
User Reviews
5
Lemon Blueberry Bundt Cake with Lemon Cream Cheese Icing
Description
The Lemon Blueberry Bundt Cake combines a rich batter made with softened butter, sugar, eggs, lemon zest, and lemon extract, folded alternately with buttermilk mixed with fresh lemon juice to ensure moisture and a tender crumb. Fresh blueberries are tossed in a portion of the dry flour mixture to prevent sinking and folded into the batter just before baking.
Baked in a well-greased and floured bundt pan, the cake develops a golden crust with a soft interior punctuated by juicy blueberries. The topping is a lemon cream cheese icing made by blending softened cream cheese and butter with powdered sugar and fresh lemon juice to achieve a smooth, tangy glaze that complements the citrus notes in the cake.
This cake is suited for celebrations or casual occasions where a citrus-flavored dessert is desired. Fresh lemon juice is recommended for best brightness, and the recipe advises warming ingredients to room temperature for even mixing.
Ingredients
Cake
- 2 3/4 cups all-purpose flour plus more for dusting pan
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 2 Tbsp lemon zest
- 1 cup unsalted butter softened
- 4 egg at room temperature (I rested them in warm water for 5 minutes, large
- 1 tsp lemon extract
- 1 cup buttermilk at room temperature (warmed for 20 seconds in microwave
- 2 Tbsp lemon juice fresh
- 2 cups blueberries fresh, rinsed and drained (but not dried
- blueberries , lemon slices and fresh mint for decorationg, optional
Icing
- 3 oz cream cheese softened
- 1 Tbsp unsalted butter softened
- 2 cups powdered sugar
- 1 1/2 - 2 Tbsp lemon juice fresh
Instructions
For the cake:
- Preheat oven to 350 degrees F. Spray a bundt pan well with non-stick cooking spray, evenly dust with flour and shake out excess, set aside. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer set with the paddle attachment, mix together sugar and lemon zest until it appears pale yellow and is very fragrant, about 1 minute. Add butter and whip mixture until pale and fluffy. Blend in eggs one at a time. Mix in lemon extract.
- In a liquid measuring cup stir together buttermilk and lemon juice. Toss blueberries with 1 Tbsp (8g) of the flour mixture and set aside.
- Add 1/3 of the flour mixture to the butter mixture and mix just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined. Repeat process with flour and buttermilk mixtures once more. Add last 1/3 of the flour mixture and mix just until nearly combined, then add blueberries and fold mixture with a spatula to evenly distribute blueberries (careful not to over-mix).
- Scoop and pour mixture into prepared bundt pan, spread evenly. Bake in preheated oven about 50 - 60 minutes, or until a wooden skewer inserted into center comes out clean (be careful not to under-bake or the lower portion with all the blueberries may be too moist, yes there's such a thing).
- Cool on a wire rack 20 minutes then run a sharp knife around edges to ensure cake is loosened and invert onto a wire rack. Cool on rack, then spread lemon cream cheese icing over cake and decorate with blueberries, lemon slices and mint if desired.
For the lemon cream cheese icing:
- In a mixing bowl using an electric hand mixer (or stand mixer), mix cream cheese and butter until smooth and fluffy. Add in powdered sugar and lemon juice and mix until light and fluffy.
Notes
- Use freshly squeezed lemon juice rather than bottled for the best lemon flavor.
- Bring eggs and buttermilk to room temperature before mixing to improve batter texture.
- Dust the bundt pan with flour after spraying to prevent sticking.
- Toss blueberries with some flour from the dry mix to keep them evenly distributed in the batter.
User Reviews
Overall Rating
5
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