This recipe for Bundt cake, dotted with purple blueberries and infused with the sublime flavor of lemon, topped with a delicious cream cheese frosting, has been loudly praised by neighbors, friends, and acquaintances, and is waiting here for you to try.
Blueberries combined with a dense, rich lemon and vanilla-flavored sponge are simply wonderful and perfectly complemented by the cream cheese frosting on each slice. You’ll be tempted to ask for another, I warn you!
Can I make this cake without a Bundt pan?
Yes! If you don’t have a Bundt or round cake pan, it’s no problem. You can just as successfully use a sheet cake pan, or even divide the mixture into muffin cups. Come to think of it, any pan can be used for this recipe; the result will still be delicious. 
However, baking times will differ. If you go for a classic cake pan, you may need the full 60-minute baking time, but for muffin cups, reduce that to 30-35 minutes.
Just keep an eye on the oven, and don’t take the cake or muffins out until they pass the toothpick test.
Blueberry Lemon Bundt Cake with Cream Cheese Frosting
Equipment
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kitchen scale
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mixer
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oven
Ingredients
For the bundt cake:
- 150 g unsalted butter
- 180 g sugar
- 3 eggs
- 1 tsp vanilla essence
- 160 ml buttermilk
- 2 medium-size lemons zest and juice
- 250 g white flour
- 1 tsp baking powder
- ½ tsp salt
- 125 g blueberries
- 1 tbsp flour
Cream cheese frosting
- 100 g cream cheese
- 60 g butter
- 220 g powdered sugar
- 1 tsp vanilla essence
- lemon zest for decoration
Instructions
The bundt cake:
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Preheat the oven to 180° C/356° F.
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Cream the butter until fluffy, then gradually add the sugar. Mix vigorously for about 2-3 minutes.
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Add the vanilla essence and eggs one at a time. Add the second egg only after the first is fully incorporated. Add the lemon zest and juice and continue mixing.
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In a large bowl, sift the dry ingredients – flour, baking powder and salt.
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Pour the wet ingredients over the dry and mix with a spatula, using wide top to bottom strokes, until incorporated.
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Gently fold in two-thirds of the blueberries tossed in the tablespoon of flour. I used wild blueberries for the cake and cultivated blueberries for decorating.
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Pour the mixture into a buttered and floured bundt cake pan. If you are using a silicone pan, there is no need to coat it with butter and flour.
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Bake for 45-50 minutes. It is ready when a toothpick inserted in the center of the cake comes out clean.
The cream cheese frosting:
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Beat the cream cheese and butter until perfectly incorporated and there are no lumps. Then add the rest of the ingredients and mix vigorously until you can no longer taste the sugar particles. With KA it takes around 3-4 minutes at maximum speed.
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Let the cake cool in the pan for 10 minutes before flipping it onto a tray, then let it cool completely and top with a generous layer of cream cheese frosting, blueberries, and grated lemon zest.
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Slice, serve and enjoy!
Notes
Related: Souffra: Greek Custard Cake with Blueberries
Related: Raspberry Blueberry Shortcake
Related: Blueberry Banana Cheesecake
Related: Raspberry & Blueberry Swiss Roll
Related: Blueberry & Raspberry Chocolate Cake
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