Blueberry Lemon Bundt Cake recipe

5 from 3 votes

Blueberry Lemon Bundt Cake recipe

Blueberry Lemon Bundt Cake is infused with lemon juice and blueberries. Topped with a blueberry compote and drizzled with a lemon glaze.

Prep Time15

Cook Time1 15

Course: Dessert

Cuisine: American

Keyword: pound cake

Servings: people

Calories: 485kcal

Author: Ashley Frederick

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

US Customary - Metric

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, mix 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 until combined 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. (You may choose to toss the blueberries in flour first to prevent them from sinking).
Spray a 12-cup bundt pan with baking 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 10 - 15 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.

Video

Notes

Use room temperature ingredients- eggs, butter and cream cheese should be at room temperature
Measuring ingredients - To measure the flour, first sift the flour and spoon it into the measuring cup until overflowing, then level it off with the back of the knife. Do not pack the flour.
Avoid overmixing the cake batter, as it’ll lead to a tough and rubbery cake.
Preheat your oven - an oven thermometer is a great tool to use to ensure that your oven is at the proper temperature before baking your pound cake.
Grease your bundt pan thoroughly with baking spray that contains flour, or use butter and flour. Grease all areas including the center and ridges.
Use a toothpick to check for doneness. A wooden skewer is also an option to reach further into the pound cake. It should come out clean or with few crumbs.
Pound cakes continue to bake while they cool, so be careful not to overbake it. Pull it from the oven when a few crumbs come out clean or with just a few crumbs on the skewer. Because they continue to bake while cooling, this is another reason to not leave your cake in the pan for an extended period of time. 10 -15 minutes of cooling time is sufficient.

Nutrition