Lemon Blueberry Cake with Cream Cheese Icing

A slice of blueberry lemon cake drizzled with cream cheese icing
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Today’s menu: Lemon Blueberry Cake with Cream Cheese Icing + a cup of strongly brewed tea (or coffee) and a good book to read.

Blueberry Lemon Cake with Cream Cheese Icing

This Lemon Blueberry Cake is summer in dessert form. It’s tender and moist, with a bit of tang from the lemon juice and buttermilk, and sweet with juicy blueberries. And don’t forget the cream cheese icing, which adds the perfect amount of sweet indulgence to the cake.

Blueberry Lemon Cake drizzled with cream cheese icing and decorated with blueberries and lemons

Drizzle this beautiful bundt cake with the cream cheese icing (which is optional, but not really) and then decorate it with fresh blueberries and lemon slices. And you’ve got the prettiest of all cakes right there in front of you.

But don’t worry this Lemon Blueberry Cake’s beauty isn’t just skin deep, it tastes just as gorgeous as it looks. AND it’s also as easy as bundt cakes get. Yay!

Blueberries and lemon slices on a white plate

So here’s the deal, we’re using cake mix in this recipe, but don’t worry it doesn’t taste anything like cake mix. Because we’re jazzing it up with buttermilk and yogurt (here we come moist land – okay sounds weird) and lemon juice. I used a white cake mix, but a lemon cake mix would be just as great (although then don’t add the extra lemon juice) or even a yellow cake mix would work.

Cream Cheese Icing in a glass jug on a wooden background

This lemon blueberry cake with cream cheese icing is perfect for lots of occasions (besides being perfect with a cup of tea):

  • Summer parties / potlucks
  • Tea parties
  • Any summer BBQs or grilling parties
  • Bridal or baby shower

Blueberry Lemon Cake with Cream Cheese Icing

Don’t you want a slice of this delicious looking cake…look at that layer of gorgeous blueberries! <3

A slice of blueberry lemon cake drizzled with cream cheese icing

And if it’s a special occasion that you’re making this Lemon Blueberry Cake with Cream Cheese Icing, then don’t forget to add some pretty silver sprinkles! 🙂

Blueberry Lemon Cake with Cream Cheese Icing

If you enjoyed this recipe then don’t forget to check out this recipe for Blueberry Cupcakes with Lemon Cream Cheese Frosting! 🙂

Lemon Blueberry Cake with Cream Cheese Icing

 

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Lemon Blueberry Cake with Cream Cheese Icing

This Lemon Blueberry Cake with Cream Cheese Icing is soft and moist. Every bite of this lemon blueberry cake is bursting with juicy blueberries and lemon. 

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10

Ingredients

  • 1 box white cake mix (I used Betty Crocker)
  • 3 eggs (at room temperature)
  • 1/2 cup oil
  • 3/4 cup full fat yogurt
  • 1/2 cup buttermilk (see notes for homemade buttermilk)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 1/2 cup blueberries (I used fresh, but frozen can be used too)
  • 3 oz cream cheese (softened)
  • 1 tablespoon butter (softened)
  • 2 cups powdered sugar
  • 2 tablespoons lemon juice (freshly squeezed)

Instructions

  1. Preheat oven to 350 F (176 C) and prepare a 12 cup bundt pan by spraying it with oil and dusting it with flour. 

  2. Place the cake mix into a medium bowl and set aside.

  3. In another bowl combine the eggs, oil, yogurt, buttermilk and lemon juice. Using a hand mixer beat until fully incorporated.

  4. Add the cake mix and beat on medium speed for 2 minutes. Gently fold in the blueberries by hand.

  5. Transfer cake batter to the bundt pan, and bake for about 40-45 minutes or until a toothpick inserted comes out clean. 

  6. Remove the cake and run a sharp knife around all the edges of the bundt pan. Let the cake cool for 15-20 minutes until removing from the bundt pan. 

  7. While the cake is cooling, prepare the cream cheese icing. Place cream cheese and butter in a mixing bowl and beat with an electric mixer until light and fluffy.

  8. Add the powdered sugar and lemon juice, and beat for 2-3 minutes, until the icing is light and fluffy.

  9. Drizzle cake with cream cheese icing, and decorate with fresh blueberries and lemon slices.

Recipe Notes

Homemade Buttermilk: Add 1/2 tablespoon of white vinegar to 1/2 cup of milk and mix. Let stand for a few minutes, until the milk has curdled in appearance. Your homemade buttermilk is ready to use.

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