Lemon Blueberry Cream Cheese Cake
This Lemon Blueberry Cream Cheese Cake combines tangy lemon, sweet blueberries, and a creamy swirl in a moist, flavorful cake. It’s easy to make and perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- zest of 1 lemon
- ¼ cup lemon juice (about 2-3 lemons)
- ½ cup sour cream or Greek yogurt
- ½ cup milk
- 1½ cup fresh or frozen blueberries (if using frozen, do not thaw)
Cream Cheese Swirl Ingredients
- 8 ouces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Lemon Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tbsp. fresh lemon juice
- ½ tsp lemon zest
Instructions
- Preheat the oven to 350°F (175°C)
- Grease and flour a 9-inch bundt pan
Prepare the Cream Cheese Swirl
- In a bowl, beat 8 oz of softened cream cheese with 1/4 cup sugar, 1 egg, and 1 tsp vanilla extract until smooth. Set aside.
Make the Cake Batter
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, lemon zest, and lemon juice.
- Add the sour cream (or Greek yogurt) and milk, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Gently fold in the blueberries.
Assemble the Cake
- Pour half of the cake batter into the prepared pan.
- Spoon the cream cheese mixture over the batter, then swirl lightly with a knife or skewer.
- Add the remaining cake batter on top and smooth the surface.
- Swirl the batter and cream cheese mixture slightly again to create a marbled effect.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Lemon Glaze
- While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest to make the glaze.
- Drizzle the glaze over the cooled cake for extra lemony sweetness.
Notes
To store your Lemon Blueberry Cream Cheese Swirl Cake:
- Room Temperature: If you plan to eat the cake within a few days, store it in an airtight container at room temperature. This keeps the cake fresh and prevents it from drying out.
- Refrigeration: If you have a cream cheese glaze or want to keep the cake fresh for a longer period, store it in the refrigerator. Cover it well with plastic wrap or place it in an airtight container to prevent it from absorbing other flavors.
- Freezing: For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. To thaw, leave it at room temperature for a few hours before serving.