Best Lemon Blueberry Bundt Cake

Ingredients

1 cup butter

1¾ cups granulated sugar

4 eggs

3 tbsp lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

2¾ cups all-purpose flour

1½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 cup buttermilk, (if you don't have butter milk try ⅔ cup plain or vanilla yogurt mixed with ⅓ cup milk)

1 cup fresh or frozen blueberries

Frosting:

8 ounces softened cream cheese

¼ cup butter, softened

1½ tbsp fresh lemon juice

1 tsp lemon zest

1-2 tbsp heavy whipping cream

3 cups powdered sugar

Instructions

Preheat oven to 350 degrees. Prepare a bundt pan by greasing and flouring it. set aside.

In a large bowl, beat butter and sugar for 2 to 3 minutes until fluffy.

Beat in eggs, one at a time, beating well after each addition.

Add lemon juice, lemon zest and vanilla and beat until combined.

In a separate bowl combine flour, baking powder, baking soda, and salt, mix well.

Beat in flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes.

Put ⅓ of the cake batter (batter will be thick, you will most likely need to spoon it in) in the bottom of the bundt pan, sprinkle with ⅓ cup of the blueberries. Put another ⅓ of cake batter on top of that and again, sprinkle with ⅓ cup of blueberries, finish by putting remaining cake batter on top and sprinkle with remaining blueberries. 

Using a butter knife or spoon, push blueberries down into the cake batter a little bit.

Bake at 350 for 50-55 minutes or until toothpick comes out of center clean.

Let cake cool completely ( I like to do this by putting it (still in the pan) into the freezer for 1 hour, it helps lock in the moisture. You can cool it on a cooling rack if you prefer. When cake is completely cooled run a butter knife around the edges and gentely shake cake back and forth to loosen it before inverting it onto a cake stand or plate for frosting. Frost Lemon Cream Cheese Frosting.

Frosting Directions:

Combine softened cream cheese, softened butter, lemon juice, lemon zest and powdered sugar, beat with a hand mixer or in your stand mixer adding whipping cream as necessary until desired fluffiness.

Frost completely cooled cake and enjoy. Cake can be kept covered on the counter for 3-4 days or covered in the fridge for up to a week.