Servings 12 servings
Ingredients
For the cake:
- 5 Tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups sugar
- 3 large eggs
- 1 large egg white
- 1 Tablespoon grated lemon zest
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
- 3 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
For the glaze:
- 1 1/4 cups confectioners' sugar, sifted
- 2 Tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
Make the cake:
- Preheat the oven to 350°F. Grease and flour a 10-inch (10-cup) bundt cake pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, cream cheese and sugar until smooth. Add the eggs and egg white, one at a time, beating well between each addition.
- Add the lemon zest and vanilla extract and beat until combined.
- Remove 2 tablespoons of flour from the 3 cups and add it to a small bowl along with the blueberries. Toss them together until the blueberries are well-coated in the flour then set them aside.
- Sift together the remaining flour, baking powder, baking soda and salt. Alternately add the dry ingredients and the sour cream to the batter, beating between each addition. Using a spatula, fold in the blueberries then transfer the batter to the prepared cake pan. Bake the cake for 50 minutes or until a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting it onto a baking rack to cool completely. While the cake cools, prepare the glaze.
Make the glaze:
- In a small bowl, whisk together the sifted confectioners' sugar, lemon juice and lemon zest until smooth.
- Once the cake has cooled completely, pour the glaze atop it. Slice and serve the cake.
Notes
- You can use fresh or frozen blueberries for this recipe, but I prefer fresh for their firm, juicy texture. If you’re using frozen, don’t thaw them first—they’ll bleed into the batter and turn it purple. Either way, toss them with a little flour before folding them in to help keep them from sinking. Raspberries would be delicious, too!
- If you prefer a less tangy glaze (and for a less translucent appearance), you can swap the lemon juice for whole milk or heavy cream.
- To store: If unglazed, store it in an airtight container at room temperature for up to 3 days. If glazed, or if you live in a humid climate, I recommend refrigerating it—just be sure to bring it to room temperature before serving for the best texture.
- To freeze: I recommend doing so before adding the glaze. Wrap the whole cake or individual slices in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours. Glaze and enjoy.
- ★ Did you make this recipe? Don't forget to give it a star rating below!