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.
1/2cupbuttermilk(see notes for homemade buttermilk)
2tablespoonslemon juice(freshly squeezed)
1 1/2cupblueberries(I used fresh, but frozen can be used too)
3ozcream cheese(softened)
1tablespoonbutter(softened)
2cupspowdered sugar
2tablespoonslemon juice(freshly squeezed)
Instructions
Preheat oven to 350 F (176 C) and prepare a 12 cup bundt pan by spraying it with oil and dusting it with flour.
Place the cake mix into a medium bowl and set aside.
In another bowl combine the eggs, oil, yogurt, buttermilk and lemon juice. Using a hand mixer beat until fully incorporated.
Add the cake mix and beat on medium speed for 2 minutes. Gently fold in the blueberries by hand.
Transfer cake batter to the bundt pan, and bake for about 40-45 minutes or until a toothpick inserted comes out clean.
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.
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.
Add the powdered sugar and lemon juice, and beat for 2-3 minutes, until the icing is light and fluffy.
Drizzle cake with cream cheese icing, and decorate with fresh blueberries and lemon slices.
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.