Blueberry Lemon Bundt Cake is infused with lemon juice and blueberries. Topped with a blueberry compote and drizzled with a lemon glaze.
This amazing pound cake blends the flavors of blueberry and lemon. The cake is topped with a delicious blueberry compote which includes a hint of lemon. I had to be a little extra so the cake was then drizzled with a lemon glaze. These additions added an amazing burst of flavor to the cake and made it oh so pretty!
So let's get into it, so I can show you how its done!
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Ingredients needed for the Blueberry Lemon Bundt Cake:
- All Purpose Flour
- Granulated Sugar
- Unsalted Butter - room temperature
- Eggs - room temperature
- Cream Cheese - room temperature
- Baking Powder
- Salt
- Blueberries - fresh or frozen
- Lemon juice
(Note: The full ingredient list is provided in the recipe card below.)
Ingredients needed for the Blueberry Compote:
- Blueberries
- Granulated Sugar
- Lemon juice
- Cornstarch
Ingredients needed for the Lemon Glaze:
How to make the Pound Cake:
Preheat your oven to 325 degrees. Combine the flour, baking powder, and salt and sit to the side.
Then, using a hand or stand mixer, beat the butter together then slowly add in the granulated sugar. Mix on medium speed until light and fluffy (approximately 5 minutes).
Add the cream cheese to the batter and mix until incorporated. Then add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
Add the lemon juice to the batter. Mix in the flour 1 c at a time until all of the flour is added. Lastly, fold the blueberries into the batter.
Spray a 12-cup bundt pan with non-stick spray. Pour the batter into your bundt pan and spread it evenly. Bake the pound cake for about an hour and 15 minutes.
The cake is done once a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan.
How to make the Blueberry Compote:
In a medium-size saucepan, add the blueberries, sugar, and lemon juice and heat to medium heat. Stir frequently for about 15 minutes. Add the cornstarch if the compote is not at your desired thickness. Remove the compote from the heat and allow it to cool before adding it to cake.
How to make the Lemon Glaze:
Mix the powdered sugar and lemon juice together until nice and smooth.
Add the compote and glaze to the cake as desired. (I added the compote to the cake, then drizzled the glaze over it.)
Helpful Guides for Beginners:
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
- How to prepare Pound Cake ingredients
- How to Make a Pound Cake for Beginners
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Sifter
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
Pound Cake Tips + Tricks
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.
⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Frequently Asked Questions:
Store the cake in an airtight container for up to 5 days.
Yes. I recommend freezing the cake for no more than three months for the best flavor. Individually wrap each slice of cake in plastic wrap or foil. Place the wrapped slices in a ziplock bag to store in the freezer.
Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.
This cake is often made with sour cream. Buttermilk is also a great substitution for cream cheese.
Ingredients
- For the Pound Cake:
- 3 c All Purpose Flour
- 2 c Granulated Sugar
- 1 c Unsalted Butter - room temperature 2 sticks
- 5 Large Eggs - room temperature
- 8 oz. Cream Cheese - room temperature
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 c Blueberries - fresh or frozen
- ¼ c Lemon juice
- For the Blueberry Compote:
- 2 c Blueberries
- ½ c Granulated Sugar
- 1-2 tsps Cornstarch
- 1 teaspoon Lemon juice
- For the Lemon Icing:
- 1 c Powdered Sugar
- 2 tbsps Lemon Juice
Instructions
- For the Pound Cake:
- Preheat your oven to 325 degrees.
- Combine the flour, baking powder, and salt and sit to the side.
- Then, using a hand or stand mixer, beat the butter together then slowly add in the granulated sugar. Mix on medium speed until until light and fluffy (approximately 5 minutes).
- Add the cream cheese to the batter and mix until incorporated.
- Then add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Mix the lemon juice into the batter.
- Mix in the flour 1 c at a time until all of the flour is added.
- Lastly, fold the blueberries into the batter.
- Spray a 12-cup bundt pan with non-stick spray. Pour the batter into your bundt pan and spread it evenly. Bake the pound cake for about an hour and 15 minutes.
- The cake is done once a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan.
- For the Blueberry Compote:
- In a medium-size saucepan, add the blueberries, sugar, and lemon juice and heat to medium heat. Stir frequently for about 15 minutes.
- Add the cornstarch if the compote is not at your desired thickness. Remove the compote from the heat and allow it to cool before adding it to cake.
- For the Lemon Icing:
- Mix the powdered sugar and lemon juice together until nice and smooth.
- Once the cake has cooled, add the compote and glaze to the cake as desired.
- Allow the glaze and compote to set before serving.
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