When I think of spring and warm weather, I immediately think of everything lemon. Lemon drinks, lemon soaps, and of course, lemon desserts. So to start this season off right, we're making lemon cake! But not just any lemon cake... Lemon blueberry bundt cake! This lemon blueberry bundt cake is super light, with big, bright flavors, and is topped with the most perfect lemon cream cheese icing.
INGREDIENTS NEEDED FOR LEMON BLUEBERRY BUNDT CAKE
Alright, enough talking about cake... Let's get to baking it! First things first, we are going to start this recipe by making the the bundt cake. Aside from a bowl to toss the blueberries, you only need one large bowl to make the cake batter. Here's a rundown of everything you'll need to get started:
• All-purpose flour
• Baking powder + baking soda
• Granulated sugar
• Prairie Farms unsalted butter
• Prairie Farms sour cream
• Prairie Farms whole milk
• Lemon juice + lemon zest
• Vanilla extract
MAKING THE BUNDT CAKE
To begin, start by placing your blueberries in a small bowl. Add 1 tablespoon of flour to the bowl, and toss the blueberries to coat. Set the bowl aside.
In a large bowl, combine the granulated sugar and lemon zest. With a spatula or your fingers, massage the zest into the sugar. This helps release the oils from the zest and make the lemon more fragrant. Next, add in the melted butter, eggs, sour cream, lemon juice, and vanilla extract. Whisk until everything is combined and smooth. Toss in the blueberries and gently fold them into the batter.
Bake the cake in a 350°F preheated oven for 52-55 minutes. A toothpick should come out clean and the cake should spring back to the touch. One out of the oven, allow the cake to cool for about 10 minutes in the pan. Then, carefully flip it out of the pan and onto a cooling rack to finish cooling completely.
MAKING THE LEMON CREAM CHEESE ICING
Once your cake is cooled, it's time for the best part-- the lemon cream cheese icing. It's super easy to whip up and it only takes a handful of ingredients. Here's what you'll need:
• Prairie Farms Cream Cheese
• Powdered sugar
• Lemon zest + lemon juice
• Prairie Farms Whole Milk
• Pinch of salt
Now it doesn't get much simpler than this! For the icing, beat the softened cream cheese until smooth. Add in the rest of the icing ingredients and mix until smooth. If you want your icing a bit thinner, you can add a splash more milk. If you want it a little thicker, add a bit more powdered sugar. And that's it!
WHAT MAKES THIS BUNDT CAKE SO GREAT?
You want to know what always makes a good cake great? High quality ingredients. And Prairie Farms dairy products are what take this bundt cake to the next level. Prairie Farms dairy products are not only farmer-owned and locally sourced, but also award-winning! The cake itself is made with a mix of Prairie Farms whole milk and the smoothest sour cream, giving it incredible texture.
And to top it all off, the icing is made with a base of powdered sugar and Prairie Farms award-winning cream cheese. It gives it such a silky smooth texture and absolutely amazing flavor.
You can click here to find Prairie Farms coupons, recipes and sign up for a chance to win dairy prize packages!
TIPS FOR THE BEST LEMON BLUEBERRY BUNDT CAKE
For this recipe, I'm including a bunch of tips and tricks to make sure you get the best bundt cake possible!
• Combine the lemon zest with the sugar. I know this sounds like a super simple step that you could skip, but I promise, you won't want to. Massaging the zest with the sugar helps release all of those deliciously fragrant oils from the zest, yielding a more flavorful cake.
• Toss the blueberries in flour. Tossing your blueberries helps prevent them from all sinking to the bottom of the cake batter while it's baking. For this recipe, all you'll need is about a tablespoon of all-purpose flour to toss them in.
• Don't over mix your cake batter. When making cakes, you usually want to make sure they are as light and fluffy as possible. Over mixing cake batter can lead to a more dense, almost gummy cake, so be sure to stop mixing as soon as all of the ingredients are combined.
• Generously grease your bundt pan. Bundt pans are notorious for being tricky and having cake stick. For bundt cakes, I love using sprays that contain flour because the flour will further help the cake not stick to the pan. I like using ones like Bakers Joy or PAM Perfect Release spray.
• Don't let the cake cool completely in the pan. This is also another common reason why your bundt cake might stick to the pan. Here's what I recommend-- once your cake is out of the oven, let it cool in the pan for 10 minutes. Wiggle and loosen up the sides and carefully flip it onto a cooling rack to finish cooling completely.
This post is sponsored by Prairie Farms. All wording and thoughts are my own. Thank you so much for supporting the brands that help make The Hungry Kitchen possible!