Lemon Blueberry Bundt or Loaf Cakes

from ButterYum
makes one 10 to 12-cup bundt cake or two 8x4-inch loaf pans


Lemon Blueberry Cake:

  • 2 1/2 cups all purpose flour, plus a little more for dusting the blueberries
  • 2 teaspoons baking soda
  • 1 teaspoon fine salt
  • 1 3/4 cups granulated sugar
  • 1 cup unsalted butter, room temperature
  • 3 eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure lemon oil (optional, but it really bumps up the lemon flavor)
  • zest of 1 lemon
  • 3/4 cup buttermilk
  • 3 cups fresh blueberries

Vanilla Bean Cream Cheese Icing:

  • 3 ounces cream cheese, room temperature
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)
  • 2 teaspoons heavy cream
  • 1 cup confectioners sugar, sifted if lumpy


  1. Preheat oven to 350F and spray a 10 to 12-cup bundt pan or two 8x4-inch loaf pans with Baker's Joy.
  2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside until needed.
  3. In the bowl of a stand mixer fitted with a BeaterBlade attachment, cream butter, sugar, eggs, vanilla, lemon oil, and lemon zest for 3 minutes. 
  4. Add the flour mixture and buttermilk alternating 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, and 1/3 flour, mixing well after each addition.
  5. Toss blueberries with 2 tablespoons of flour until well coated.
  6. Gently fold blueberries in to the cake batter by hand. 
  7. Pour batter into prepared pan(s). 
  8. Bake in center of preheated oven for 45-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  9. Remove cakes from oven and cool for 10 minutes before turning out of pan(s).
  10. Cool cake(s) completely on a cooling rack before icing.
  11. To make icing, place cream cheese, vanilla bean paste, heavy cream, and confectioners sugar in the bowl of a stand mixer fitted with a BeaterBlade attachment; cream until smooth.  
  12. Spread icing on top of completely cool cake(s).

adapted from Rustic Fruit Desserts