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Moist Lemon Blueberry Bundt Cake Recipe with Easy Cream Cheese Glaze

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A moist and tangy lemon blueberry bundt cake topped with a luscious cream cheese glaze, perfect for gatherings or a cozy treat.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120 g) Greek yogurt (can swap with dairy-free coconut yogurt)
  • ½ cup (120 ml) milk, whole or 2%
  • 1 tablespoon preserved lemon zest, finely chopped (or finely grated fresh lemon zest)
  • 3 tablespoons fresh lemon juice
  • 1 ½ cups (225 g) frozen blueberries, do not thaw
  • For the cream cheese glaze:
  • 4 ounces (115 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons (30–45 ml) milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan generously with butter and dust with flour to prevent sticking.
  2. In a large bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Using a stand or hand mixer, beat softened unsalted butter with granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, mixing well after each. The batter might look a little curdled—that’s normal.
  5. In a separate bowl, whisk Greek yogurt, milk, preserved lemon zest, and fresh lemon juice.
  6. Add the dry flour mixture in three parts alternating with the wet ingredients in two parts to the butter mixture, starting and ending with the dry. Mix on low speed just until combined.
  7. Gently fold in frozen blueberries using a rubber spatula.
  8. Scrape the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
  9. Bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs. Tent loosely with foil after 40 minutes if the top browns too fast.
  10. Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
  11. In a small bowl, beat softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Add more milk by the teaspoon if needed for a drizzle consistency.
  12. Once the cake is fully cooled, drizzle the cream cheese glaze evenly over the top, letting it drip down the sides.
  13. Slice and serve with tea or coffee. Store covered at room temperature for up to 2 days or refrigerate for up to a week.

Notes

[‘Do not thaw blueberries to prevent batter from turning purple.’, ‘Cream butter and sugar thoroughly for a lighter texture.’, ‘Measure flour correctly by fluffing and leveling to avoid dryness.’, ‘Alternate dry and wet ingredients to keep batter smooth and prevent overmixing.’, ‘Watch baking time closely; start checking at 50 minutes.’, ‘Use preserved lemon zest for a brighter, more complex lemon flavor.’, ‘Adjust glaze consistency by adding milk slowly.’]

Nutrition

Keywords: lemon blueberry bundt cake, cream cheese glaze, moist cake, easy dessert, summer cake, blueberry cake, lemon cake

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