Description
An ultra-moist lemon blueberry bundt cake with a vanilla cream cheese glaze, designed to be forgiving for home bakers while delivering elegant, restaurant-quality results.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (375g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (245g) full-fat plain Greek yogurt
- ½ cup (120g) full-fat sour cream
- ½ cup (120ml) vegetable oil
- Zest of 3 medium lemons
- Juice of 2 medium lemons
- 2 tsp pure vanilla extract
- 1 ½ cups fresh blueberries
- 1 tbsp all-purpose flour (for tossing blueberries)
- 2 cups (240g) confectioners’ sugar, sifted
- 3–4 tbsp heavy cream or whole milk
- 2 oz (56g) cream cheese, softened
- 1 tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with shortening or butter, dust with flour, and tap out excess.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 4-5 minutes until pale and fluffy. Scrape down the sides of the bowl.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
- Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the yogurt and sour cream in two parts. Start and end with dry ingredients. Mix just until combined.
- Toss fresh blueberries with 1 tablespoon of the flour mixture. Gently fold them into the batter.
- Pour batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Place a cooling rack over the pan, invert the cake, and lift the pan off. Let cool completely.
- Whisk sifted powdered sugar, softened cream cheese, vanilla extract, and heavy cream until smooth. Adjust consistency with more cream or sugar as needed.
- Pour glaze over the completely cool cake, allowing it to drip down the sides.
Notes
Ensure all ingredients (butter, eggs, yogurt, cream cheese) are at room temperature for best emulsification. Do not use frozen blueberries unless necessary, as they release too much water. Tossing berries in flour helps prevent them from sinking. The cake tastes better the next day as flavors meld. Store at room temperature in an airtight container for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 52
- Fiber: 1
- Protein: 5
Keywords: lemon blueberry bundt cake, easter dessert, moist bundt cake, vanilla glaze, spring baking, homemade cake