Lemon Blueberry Bundt Cake with Lemon Cream Cheese Icing
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Cooking Classy · by Jaclyn★ 5.0 (6)

Lemon Blueberry Bundt Cake with Lemon Cream Cheese Icing

NUTRITION · PER SERVING60M COOK
CAL 27%·PRO 16%
CARBS 79G59% OF CAL
4G FIBER21G OTHER54G TOTAL SUGAR
FAT 22G37% OF CAL
13G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist lemon-forward Bundt cake studded with blueberries and topped with a rich cream cheese icing. Bright and indulgent dessert.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 3/4 cups (389g) all-purpose flour, plus more for dusting pan ((scoop and level to measure flour))
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups (360g) granulated sugar
  • 2 Tbsp (12g) lemon zest
  • 1 cup (226g) unsalted butter, softened
  • 4 large eggs (, at room temperature (I rested them in warm water for 5 minutes))
  • 1 tsp lemon extract
  • 1 cup (235ml) buttermilk, at room temperature (I just warmed it for 20 seconds in the microwave)
  • 2 Tbsp (30ml) fresh lemon juice
  • 2 cups (295g) fresh blueberries, rinsed and drained (but not dried)
  • Blueberries (, lemon slices and fresh mint for decorationg, optional)
  • 3 oz (85g) cream cheese, softened
  • 1 Tbsp (16g) unsalted butter, softened
  • 2 cups (250g) powered sugar
  • 1 1/2 - 2 Tbsp (30ml) fresh lemon juice
PREP
40M
SODIUM
195MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.