This blueberry lemon cake is full of beautiful fresh flavors. It is light, moist and has an amazing lemon cream frosting that will knock your socks off.
Hello my friends, I feel like it has been a while since I have posted. I have been busy with my girls as usual and haven’t been able to take photos of the things we have been creating in the kitchen. Whoever said that life with toddlers and babies is the busiest hasn’t had teenagers yet. I’m not sure if I would rather have the craziness of all of the little ones and their messes or the running around of the pre-teen/teenagers. Both are equally as busy, just a different kind of busy.
Even though life is super busy with all of the fun things that life has to offer, one thing that I really try to do everyday is have dinner together as a family. It is so hard but definitely worth the time it takes for us to be together at the table having a meal. When dinner time comes we always and I mean always have dessert. Sometimes it is just a cookie or a bowl of ice cream but other times we actually make a dessert. One of my favorites would be this blueberry lemon bundt cake. I just love it.
The flavors of this cake are just so fresh and I love anything lemon so this cake for me is a winner. It is perfect for Spring and Summer and even days like today where there is snow on the ground and I am wishing for summer temps.
This would be a gorgeous cake for your Easter dinner that is coming up soon.
Give it a go. I know you’re busy, we all are. But I promise it is worth it.
Blueberry Lemon Bundt Cake
WHIPPED LEMON CREAM CHEESE FROSTING:
Heat over to 350 degrees F. Spray bundt pan generously with non-stick cooking spray. The one with flour works fantastic.
In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes.
Add the eggs one at at time scraping down bowl after each egg, add and vanilla until well-combined.
In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined.
Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined. Do not over mix.
In another small bowl, toss the blueberries with the 2 tablespoons flour. Add the floured blueberries to the batter and fold in by hand with a spatula or wooden spoon until just-combined.
Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and it might look like it drops a little bit. That is ok. Just make sure a long skewer or knife inserted in the center should come out with moist crumbs but not wet batter.
Let the cake cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
Whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy. Add the powdered sugar, lemon zest and lemon juice and mix on low speed until combined. Increase the speed to medium and mix until creamy. Add the heavy cream and whip the frosting until very light and fluffy, (for about 2-3 minutes).
You can put frosting into a ziplock bag and cut off a corner of it to pipe frosting onto the cake. Or you could spread on top of the cake and garnish. Enjoy!
recipe inspired by Delish