A moist and tender lemon buttermilk bundt cake filled with fresh blueberries and topped with cream cheese frosting.
2 1/2 cups plus 2 tablespoons all-purpose flour divided
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temperature
1 3/4 cups granulated sugar
Finely grated zest of 2 large lemons
3 large eggs at room temperature
3/4 cup buttermilk
2 cups fresh blueberries
CREAM CHEESE FROSTING:
4 ounces cream cheese at room temperature
3 tablespoons unsalted butter at room temperature
1 heaping cup powdered sugar
2 tablespoons freshly squeezed lemon juice plus more, if needed
Blueberries, lemon zest and lemon slices
- Preheat oven to 350°F. In a medium bowl, whisk 2 1/2 cups flour, baking powder and salt and set aside.
- Using a hand mixer or stand mixer, cream the butter, sugar and lemon zest until light and fluffy, about 3 to 5 minutes. With the mixer on a low speed, add the eggs one at a time, scraping down the bowl between each addition. Add 1/3 of the flour mixture to batter, beating until just combined. Add half of the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture, mixing between each addition and scraping the bowl as needed.
- In a separate bowl, toss the blueberries with the remaining 2 tablespoons of flour. Gently fold the berries into the cake batter; the batter will be thick.
- Visit Lemon Blueberry Bundt Cake @ celebratingsweets.com for full instructions.