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    Lemon Blueberry Bundt Cake with Lemon Cream Cheese Icing

    May 12, 2022 by Chrissy Leave a Comment

    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

    • Salt

    • Granulated sugar

    • Prairie Farms unsalted butter

    • Eggs

    • Prairie Farms sour cream

    • Prairie Farms whole milk

    • Lemon juice + lemon zest

    • Vanilla extract

    • Blueberries


    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!

    Lemon Blueberry Bundt Cake with Lemon Cream Cheese Icing
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    Lemon Blueberry Bundt Cake with Lemon Cream Cheese Icing

    Recipe by Chrissy
    Servings

    12

    servings
    Prep time

    10

    minutes
    Cooking time

    55

    minutes
    Total time

    1

    hour 

    5

    minutes

    Ingredients

    • 3 cups all-purpose flour, plus 1 tablespoon (separated)

    • 1 ½ teaspoon baking powder

    • ½ teaspoon baking soda

    • 1 teaspoon salt

    • 1 ⅓ cup granulated sugar

    • ¼ cup Prairie Farms sour cream

    • 6 tablespoons Prairie Farms unsalted butter, melted

    • 2 eggs

    • ⅓ cup lemon juice

    • Zest from 1 ½ lemons (about a heaping tablespoon)

    • 1 teaspoon vanilla extract

    • 1 cup Prairie Farms whole milk

    • 1 ½ cups fresh blueberries

    • Lemon Cream Cheese Icing
    • 4 oz Prairie Farms Cream Cheese, softened

    • 1 cup powdered sugar

    • 2 tablespoons Prairie Farms whole milk

    • Zest from ½ lemon

    • Heavy pinch of salt

    Directions

    • Preheat the oven to 350°F. In a small bowl, toss the blueberries with 1 tablespoon flour until they're totally coated. Set aside.
    • In a large bowl, add the granulated sugar and lemon zest. Massage with your hands or a spatula for about 20 seconds to release the oils from the zest. Add in the sour cream, melted butter, eggs, lemon juice, and vanilla extract. Whisk until combined.
    • Add the all-purpose flour, baking soda, baking powder, and salt to the bowl. Start mixing the dry ingredients in, while slowly adding in the milk as you mix. Stop mixing once all the milk has been added and your cake batter is smooth. Add the flour covered blueberries and gently fold them into the batter.
    • Pour the lemon cake batter into a well greased bundt pan. Bake the cake for 52-55 minutes. Once done baking, it should spring back to the touch and a toothpick should come out clean. Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a cooling rack to cool completely.
    • To make the icing, beat the softened cream cheese in a bowl until smooth. Add in the powdered sugar, lemon zest, and salt and mix again. Slowly add in the milk until your icing is smooth. You can add a bit more milk for a thinner icing.
    • Pour the icing over the cooled cake and enjoy!

    More Cakes & Cupcakes

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    • Hazelnut Cupcakes
    • Almond Coffee Cake
    • Blueberry Skillet Cake

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    Hi, I'm Chrissy! I am the recipe developer and food photographer for The Hungry Kitchen! I love creating decadent desserts that everyone can make and enjoy!

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