This Blueberry Cream Cheese Bundt Cake is a summer treat! Perfect to take along to a potluck or cookout.
Our family goes berry and peach picking every summer. I usually make blueberry muffins, but this summer my husband requested a blueberry cake . I teeny muffin recipe to work as a Bundt cake.
This cake turned out , light, moist , thanks to the cream cheese, and bursting with flavor!
Here’s the recipe card :
I found a beautiful 1930-1940’s vintage Ovenex starburst Bundt pan in a 2nd hand shop that reminds me of my grandma’s and had to have it. It was simple , but I could tell had made many cakes over the last 70 years. I can’t wait to add a few more years too it’s legacy.
With cream cheese as a base to the cake it adds such a creamy rich flavor, yet the texture is light with a hint of lemon to brighten it.
The cake came out beautifully , and the fresh picked blueberries added the perfect burst of flavor. You could top with a powdered sugar / lemon juice glaze , but I love the classic dusting of powdered sugar like my grandma did! I hope this brings back memories for days gone by for you too.
Slowdown, grab a cup of tea, & a sliver of summer blueberry cake and treat yourself to a quiet moment in your day.
Printable copy
Blueberry Cream Cheese Bundt Cake.
Ingredients
- ¾ cup vegetable oil
- 1½ cups sugar
- 8 oz. cream cheese , softened
- 2 eggs
- 1½ teaspoons vanilla
- 1½ teaspoons lemon zest
- 2¼ cups all-purpose flour
- 2¼ teaspoons baking powder
- ⅜ teaspoon salt (or a scant ½ teaspoon)
- ¾ cup buttermilk
- 1½ cups blueberries
Directions :
- Preheat oven to 350 degrees
- Prepare Bundt pan by thoroughly coating with shortening into every crevice and then coating in a tablespoon or 2 of flour.
- Mix together in mixing bowl the oil, cream cheese sugar, buttermilk till well blended.
- Add in eggs , vanilla & lemon zest.mix till blended.
- Add in dry ingredients and blend well.
- Toss blueberries in flour to coat , then gently fold into the batter.
- Pour into prepared pan.
Baking time
- Bake 45–55 minutes.
- It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid hitting a blueberry).
Cooling
This is especially important with Bundt cakes:
- Let it cool in the pan 15–20 minutes.
- Then invert onto a wire rack. Cooling too briefly can cause sticking, while cooling too long can also make it harder to release.
Optional finishing touches
- Dust with powdered sugar for a simple, classic look.
- Or drizzle with a lemon glaze (powdered sugar + fresh lemon juice + a little zest) once completely cool.
- Or serve slices with a dollop of whipped cream and fresh blueberries.
