Best Lemon Blueberry Bundt Cake

Best Lemon Blueberry Bundt Cake

Prep time 15 mins
Cook time 50 mins
Total time 1 hour 5 mins
Recipe type: Dessert
Cuisine: Summer Favorites
Serves: 16

Lemon kissed cake with juicy blueberries and topped with a tart and refreshing lemon cream cheese frosting. This cake is a perfect summer time dessert, and because it is a bundt cake it is easy and still looks pretty.

Ingredients

• 1 cup butter
• 1¾ granulated sugar
• 4 eggs
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 2¾ all-purpose flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 cup buttermilk, (if you don't have butter milk try ⅔ cup plain or vanilla yogurt mixed with ⅓ cup milk)
• 1 cup fresh or frozen blueberries

Frosting:

• 8 ounces softened cream cheese
• ¼ cup butter, softened
• 1½ tbsp fresh lemon juice
• 1 tsp lemon zest
• 1-2 tbsp heavy whipping cream
• 3 cups powdered sugar

Instructions

1. Preheat oven to 350 degrees. Prepare a bundt pan by greasing and flouring it. set aside.
2. In a large bowl, beat butter and sugar for 2 to 3 minutes until fluffy.
3. Beat in eggs, one at a time, beating well after each addition.
4. Add lemon juice, lemon zest and vanilla and beat until combined.
5. In a separate bowl combine flour, baking powder, baking soda, and salt, mix well.
6. Beat in flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes.
7. Put ⅓ of the cake batter (batter will be thick, you will most likely need to spoon it in) in the bottom of the bundt pan, sprinkle with ⅓ cup of the blueberries. Put another ⅓ of cake batter on top of that and again, sprinkle with ⅓ cup of blueberries, finish by putting remaining cake batter on top and sprinkle with remaining blueberries. Using a butter knife or spoon, push blueberries down into the cake batter a little bit.
8. Bake at 350 for 50-55 minutes or until toothpick comes out of center clean.
9. Let cake cool completely ( I like to do this by putting it (still in the pan) into the freezer for 1 hour, it helps lock in the moisture. You can cool it on a cooling rack if you prefer. When cake is completely cooled run a butter knife around the edges and gentely shake cake back and forth to loosen it before inverting it onto a cake stand or plate for frosting. Frost Lemon Cream Cheese Frosting.

Frosting Directions:

1. Combine softened cream cheese, softened butter, lemon juice, lemon zest and powdered sugar, beat with a hand mixer or in your stand mixer adding whipping cream as necessary until desired fluffiness.
2. Frost completely cooled cake and enjoy. Cake can be kept covered on the counter for 3-4 days or covered in the fridge for up to a week.

source:http://reallifedinner.com/

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