So bright, tender, and sweet tasting. Plus, it’s super easy to make and comes together in an hour.
It’s the luxurious combination of butter and cream cheese that’s just perfect for this cake. Spike this Blueberry Cake Recipe with just the right amount of lemon zest and enjoy that bakery-style taste: rich-tasting, lemony, and super moist!! Make it to a dinner party, potluck, or a gathering and everyone will swoon for this delicious dessert!
The best part, this delicious blueberry studded cake is perfect for every occasion, from picnics to a potluck, holiday lunch, or dinner gatherings – it’s perfect for any time of the year! » Baking Powder: a leavening agent that makes a cake rise. » Salt: it enhances the overall flavor of all the other ingredients. » Unsalted butter: for a rich and buttery taste. Make sure the butter is at room temperature. » Cream Cheese: use full-fat cream cheese. It lends a creamy and velvety texture to this cake. » Granulated sugar: for sweetness. » Eggs: it provides structure and stability to the cake batter. It acts as an emulsifier and binds the ingredients. » Water: for moisture. » Lemon zest: adds a bright citrus flavor. » And not to forget BLUEBERRIES! I personally like blueberries in this blueberry cake recipe because they hold up their shape well, release a beautiful deep purple to blue color in baked goods, and all those embedded juicy berries make a beautiful presentation.
Save 1 tablespoon of the sifted flour mix to coat the blueberries. Tossing the blueberries with a spoonful of flour will keep them evenly distributed throughout the baked cake.
Next, in the bowl of your stand mixer cream butter and sugar for 3-4 minutes until light and fluffy.
Mix in cream cheese and blend until well incorporated.
Time to add your eggs one at a time. To avoid the eggy taste in cakes, add eggs one by one. Make sure the first one is blended well into the mix before the second one goes in.
Lemon zest is next.
Now, fold in the berries (coated with flour in the previous step) into the cake batter.
Be very careful with the blueberries. Fold gently. Because if you mix more, they will start to bleed in the batter, and you will end up with a purple blueberry cake.
Transfer the cake batter to a greased bundt pan and bake it at a preheated oven (350 degrees F) for 45 minutes.
Before placing the bundt pan in the oven, tap the cake pan on the counter couple of times – this will pop all the bubbles and help in the rising of the cake. If you like, you can top the cake with a handful of flour-dusted blueberries.
Transfer the baked cake on to a baking rack and allow it to cool for 15 minutes.
Once cooled carefully remove from pan and cool completely.
Top the cooled cake with a lemon glaze and serve. Your guests will keep coming back, asking for seconds. It’s that good! » Frozen blueberries can be used instead of fresh ones, but remember to coat them in flour before adding to the batter to avoid sinking. If you choose to use frozen berries, add them to your mixture completely frozen. Do NOT defrost your berries. » You can swap fresh blueberries with any fruit. Some tested and tried options are: raspberries, chopped strawberries, blackberries, mixed berries, even apples, and it tastes divine. » Lemon zest: make sure you use the outer skin (the yellow part) of the lemon. Do not grate the white part as it tastes bitter. » Do not overmix the batter: overmixing allows the gluten to develop, and that will result in a dense cake. » Grease the bundt pan well: butter it up in all corners/creases and in the center to avoid sticking.
» Can I skip Lemon zest?Of course, you can! Use vanilla extract instead to flavor this cake. » Can I skip the lemon glaze topping!Yes, you can! This blueberry cake tastes fantastic, as is without a glaze. You can bake this blueberry cake in a 9.5×5 inch loaf pan. Baking time will vary. Therefore, start keeping a watch on the cake around 38 minutes into baking. After the time is done, check the center of the cake by inserting a toothpick. If it comes out clean, it’s done. If not, you can bake for some more time.
How can I store the leftover cake?
This cake stays good at room temperature for 24 hours. After that, the leftover blueberry cake needs to be refrigerated. It stays good for 5-6 days in the refrigerator in an airtight container. Trust me; the chilled cake tastes equally great.
Craving for more, try these other options!
White Chocolate Cranberry Bundt Cake Cherry Crumb Cake Orange Bundt cake Mini Lemon Bundt Cake
