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Perfect Glazed Lemon Blueberry Bundt Cake Recipe with Cream Cheese Filling

lemon blueberry bundt cake - featured image
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A moist and tender lemon blueberry bundt cake with a creamy tangy cream cheese filling and a bright lemon glaze. This cake offers a perfect balance of creamy, fruity, and soft textures, ideal for celebrations or a comforting treat.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120g) plain Greek yogurt
  • ½ cup (120ml) whole milk, room temperature
  • Zest of 2 lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225g) fresh blueberries, rinsed and dried
  • 8 oz (225g) cream cheese, softened
  • ½ cup (60g) powdered sugar (for filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for filling)
  • 1 cup (120g) powdered sugar (for glaze)
  • 2 to 3 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon lemon zest (optional, for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt cake pan thoroughly.
  2. Make the cream cheese filling: Beat cream cheese with ½ cup powdered sugar, egg yolk, and ½ teaspoon vanilla extract until smooth. Refrigerate until needed.
  3. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  4. In a large bowl, cream butter and granulated sugar until light and fluffy, about 3-5 minutes.
  5. Add eggs one at a time, beating well after each addition.
  6. Mix in Greek yogurt, whole milk, lemon juice, vanilla extract, and lemon zest until combined.
  7. Gradually fold in dry ingredients until just combined; do not overmix.
  8. Toss blueberries with a tablespoon of flour, then gently fold into the batter.
  9. Pour half the batter into the prepared pan. Dollop and spread the cream cheese filling evenly over the batter, avoiding edges.
  10. Pour remaining batter over the filling and smooth the top gently.
  11. Bake for 50 to 60 minutes, or until a toothpick inserted into the cake (avoiding filling) comes out clean and the top is lightly golden.
  12. Cool the cake in the pan on a rack for 15 minutes, then invert onto the rack and cool completely.
  13. Make the glaze by whisking powdered sugar, lemon juice, and lemon zest until smooth and pourable.
  14. Drizzle glaze over the cooled cake and let set for about 20 minutes before slicing.

Notes

Toss blueberries in flour before folding to prevent sinking and bleeding. Use room temperature ingredients for best texture. Grease and flour bundt pan thoroughly or line the center tube with parchment for easy release. Let cake cool completely before glazing to prevent melting. For dairy-free or gluten-free variations, substitute ingredients accordingly.

Nutrition

Keywords: lemon blueberry bundt cake, cream cheese filling, lemon glaze, blueberry cake, easy bundt cake, lemon dessert, blueberry dessert

Find it online: https://jollyfork.com/perfect-glazed-lemon-blueberry-bundt-cake-recipe-with-cream-cheese-filling-easy-and-delicious/