Blueberry-Lemon Bundt Cake

I like plans, to-do lists and schedules; rarely do I veer away from my “system”. Some think I am slightly obsessed, others totally relate to my anal behavior and embrace it, some even covet this part of my personality. Really I am just not a “fly by the seat of my pants” type of gal and this totally comes into play at the grocery store.

I like my lists…whether handwritten on a yellow post-it, typed into the notepad on my iphone or scrawled across my palm…I simply NEED a list. They keep me accountable for what I am purchasing and without them I would chronically walk out of the market with items like buckwheat and persimmons.

Although I am sure these items are brilliant components to some meals, without a plan, they would go to waste at my house! Sometimes I step out of my comfort zone and away from my list and purchase things simply for their aesthetics…such as a big container of blueberries.

I know you’re thinking I am rebel for buying blueberries that were not on my list, but I thought they would be delicious in my Special K. They weren’t. In fact they were a
face-contorting sour, not edible on their own or drowning in a pool of skim milk. Instead of throwing them away, I figured I would bake a cake and cross my fingers that the sugar and baking process would mellow the sour twang.

I found a recipe for a lemon blueberry bundt cake via The Food Librarian and slightly adapted the recipe to create one amazing cake. The blueberries ended up being little bits of heaven that burst in your mouth with each forkful . The added cream cheese glaze pushed this cake over the edge and made it truly stunning and worthy of being on any brunch or dinner table. Brian being a self-proclaimed lemon loather, said this cake was fantastic! So make a list, head to the market and bake this cake.

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Blueberry-Lemon Bundt Cake


For the Cake

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
juice of one lemon
Nonstick cooking spray, for pan

For the Cream Cheese Glaze

1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 tablespoon milk


For the Cake

*For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.

1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla and lemon juice. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.

3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.

4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving or drizzle with the cream cheese glaze.

For the Cream Cheese Glaze

Mix the cream cheese with the butter, confectioners’ sugar, vanilla extract, and milk in a bowl. Heat in a microwave oven for 10-15 seconds. Drizzle spoonfuls over the cooled cake.

adapted from Everyday Food


46 Responses to “Blueberry-Lemon Bundt Cake”

  1. Jessica @ How Sweet — April 5, 2010 at 12:05 pm

    I stick by my plans and lists as well! Granted, I may pick something else up that catches my eye, but I need to have a plan.

    Love the icing on here. Yum.


  2. Danae (The Busty Baker) — April 5, 2010 at 12:09 pm

    Mmm. I love the combination of blueberries and lemon! I’ll have to try this out, because I have a bagful of blueberries in my freezer from my spontaneous grocery shopping trip where blueberries were buy 1 get 1 free. Great sale! Except, I can’t stand blueberries on their own. So for months now I’ve been throwing handfuls into smoothies hoping to mask the taste. Now maybe I can use them up!


  3. bunkycooks — April 5, 2010 at 12:16 pm

    The cake looks beautiful and I do like blueberries and lemons together. It’s a nice combo for Spring. I do know what you mean about bitter blueberries. Sometimes they are impossible on their own, so I am glad that they sweetened up when baked!


  4. Maria — April 5, 2010 at 12:21 pm

    Blueberry and lemon are always a hit at our house! The cake looks divine!


  5. suzanne — April 5, 2010 at 1:13 pm

    I have become a list person recently. It has reduced my weekly grocery bill by $30-40 a week and is eliminating all of the duplicate items I have in my pantry. I decided to go to a list when I bought a jar of pickle relish every week for three weeks. Seriously, how much pickle relish can two people use.


  6. kristan roland — April 5, 2010 at 1:26 pm

    This looks so good!! I am not a huge fan of plain blueberries, but I love them in cakes or muffins!! As for grocery lists… lack of one often accounts for the huge quanities of baking chips/flour/brown sugar in my cupboard. I can never remember if I have enough at home!!


  7. Kirsten — April 5, 2010 at 1:39 pm

    Yummy, yummy Bundt cake! Can anybody ever collect enough Bundt cake recipes? I don’t think so.


  8. Cherine — April 5, 2010 at 1:45 pm

    i bet this cake tastes yummy!


  9. Becky — April 5, 2010 at 2:32 pm

    Yum..this looks delicious! I love the blueberry and lemon combo. Great idea to use up some blueberries too! I’m putting this on my “to try this spring” list…looks like a keeper.


  10. Blond Duck — April 5, 2010 at 2:46 pm

    Popped in to say hi! That cake looks divine. I love blueberry desserts. And I couldn’t survive without my lists! I love a routine!


  11. Katrina — April 5, 2010 at 2:56 pm

    What a great idea! I can’t wait to get to the grocery store. Blueberry madness!


  12. Joe @ Eden Kitchen — April 5, 2010 at 3:32 pm

    Well, that looks like a mighty fine use for some blueberries. The cakes look adorable. Love your photography!


  13. I am a “to do list” gal too! Gotta have a plan, to get in and out of the grocery store as quick as possible! This cake looks fabulous!


  14. Amy (Sing For Your Supper) — April 5, 2010 at 4:15 pm

    How fortuitous!! :-) I’ve been searching for weeks for a good recipe with blueberries- I am definitely trying this!! Yay!


  15. Kristen — April 5, 2010 at 4:24 pm

    Lots of lemon sunshine in the blogsphere today! This looks like such a beautiful cake….so happy and spring like :)
    Can I have some of your organization? I’m a little too fly by the seat of your pants :)


  16. Kim at Rustic Garden Bistro — April 5, 2010 at 5:54 pm

    Oh, I love lemon and blueberries together! :-) My usual go-to is to convert them into scones, but this also looks like a great recipe! Especially since I’m a sucker for cream cheese. Cheers to a warm and happy spring! [K]

    P.S. I’m a list-maker, too. It makes me feel important. shrug:


  17. jo — April 5, 2010 at 8:11 pm

    This looks so, so good and am tempted to make it right away. Especially since I have tonnes of blueberries in my freezer.


  18. Kaitlin — April 5, 2010 at 8:16 pm

    You don’t like lemon??? Wow!

    Well, I’m glad you made this anyway, because it’s stunning. I love the colors in the photo and the stacked bowls in the background. I’m bookmarking this!


  19. ingrid — April 5, 2010 at 9:55 pm

    I’m like you in that I must have my lists. I’m a bit of a fanatic about making them but unlike you I will stray from my list, especially my grocery list.

    Your cake looks lovely. I think too often (for me) berries can be hit or miss. Good save on yours.

    Hope you had a happy & delicious Easter!


  20. Brooke — April 5, 2010 at 10:24 pm

    I’m a list girl too! There is something wonderful about crossing off things on the to-do list. Makes me feel like I am getting something done for the day. haha! Your cake looks tasty! Blueberry and lemon are a great combo!


  21. Jackie — April 6, 2010 at 12:15 am


    I want to know if you could give me a few suggestions on substituting blueberries for something else, which I do not like or can I leave them out altogether.


    • Jamie — April 6, 2010 at 3:51 pm

      I am betting you could leave them out or sub another berry like cranberries, blackberries or strawberries.

  22. Anh — April 6, 2010 at 1:04 am

    That’s an awesome looking bundt cake!


  23. Katy — April 6, 2010 at 4:31 am

    I’m totally with you on the lists thing. I couldn’t do without my lists! And that cake looks so summery and fresh. I have never made a bundt cake before. I really should buy a pan so I can try this.


  24. hannah @ thepastrykook — April 6, 2010 at 9:40 am

    i think i may need a list soon! my memory’s failing me…and i’m only 20. :(
    although, some of your delicious cake might just do it!


  25. Katie — April 6, 2010 at 11:17 am

    Looks fab and I adore the flavours of lemon and blueberries together.


  26. shelly (cookies and cups) — April 6, 2010 at 11:32 am

    I have a recipe that I was going to try that is so similar to this, but it has bananas in it…now I think I like yours better :)


  27. Sandie {Inn Cuisine} — April 6, 2010 at 2:30 pm

    I have a terrific recipe that utilizes blueberries & lemon in a crunch/crumble…but this Bundt cake looks fabulous. I love Bundts—so pretty & easy to make!


  28. pamela — April 12, 2010 at 8:06 pm

    I want this…NOW! :)


  29. Tony — April 21, 2010 at 3:46 am

    Great cake – I did and many like us!
    Thanks for the recipe!



  30. abraham — May 2, 2010 at 2:43 pm

    excellent.. recipe and photography


  31. Jen S. — June 23, 2010 at 12:21 am

    So yummy! Hubby and I made this tonight and just finished giving it a taste and it was wonderful…a great combo of summertime flavors! Thanks!


  32. Tammy — August 27, 2011 at 6:37 pm

    Can you substitute yogurt for the sour cream? I’m making this today!


    • Jamie — August 28, 2011 at 5:24 pm

      I am pretty certain that will work just fine, but I have not tried it, so I cannot say for sure. Thanks for stopping by!

  33. Adry — September 12, 2011 at 4:36 pm

    This looks awesome! I bake on my blog as well. Will try and make this soon as I also have about 2 pints of blueberries in my fridge that no one is eating.


  34. Alaina Frederick — December 23, 2011 at 9:48 am

    I made this recipe for my kids teacher gifts using fancy mini loaf pans – it turned out GREAT! The only thing I’ll change next time is add more blueberries and I really need a better zester as I wanted to sprinkle some lemon zest on the top of the frosting but well it just looked all clumpy instead of nice pretty shavings.

    My husband said it tasted “batter-y” but I thought it tasted pretty well (then again I’m pregnant and anything with sugar tastes good) is there something I did to create a batter taste?


  35. Gaby — February 5, 2012 at 5:49 pm

    I love it!!! the smell, the texture, deliciosa!!!


  36. Melanie — May 14, 2012 at 12:18 pm

    I cannot wait to try this. Lemon and blueberries make a great combination.


  37. Lisa — June 18, 2012 at 8:15 am

    I made this cake yesterday (to serve at our Father’s Day cookout) and received nothing but rave reviews! I skipped the glaze since I made a homemade vanilla ice cream to go with the cake. This recipe is definitely a keeper!


  38. Theresa — January 1, 2014 at 8:48 pm

    Gotta tell you… I made this and since I was out of sour cream, I substituted half yogurt and half & half mixed together and I only had frozen wild blueberries, so I used those. OMG, it is soooo good!


  39. Claudia — February 26, 2016 at 2:38 pm

    I only have a 10-cup bundt pan. Do I need to put some in a smaller pan to cook separately?


    • Jamie — February 29, 2016 at 7:02 am

      Hi, Claudia! I’m sure you could bake the extra batter if you like. Maybe put the extra in a muffin pan and make smaller cakes? Just watch closely while baking so they don’t over bake. I hope you enjoy the cake!


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