Blueberry lemon Bundt Cake

Name: Blueberry lemon Bundt Cake
Prep time: 40 min
Cook time: 50 min
Yield: 10-12
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

A fruity lemon and blueberry bundt cake with cream cheese and pineapple inside—easy to make, and guaranteed to turn heads at your next gathering.

PREP TIME

40 minutes

COOK TIME

45-50 minutes

SERVES

10-12

About this recipe

There’s something about a good bundt cake that always feels like a celebration. This blueberry lemon bundt cake is one of those recipes that looks like you’ve spent hours in the kitchen, but it’s actually quite simple to make. With fresh blueberries, a hint of lemon, and a surprise pineapple and cream cheese filling inside, it’s the kind of cake that gets people talking.

Pineapple is one of my favourite fruits, and pairing it with lemon and blueberries just works. The sweetness of the fruit with the tangy cream cheese is irresistible. I love how this cake feels both familiar and a little special—the kind of thing you bring out when you want to impress, but without any fuss. Honestly, every time I’ve walked into a gathering with this cake, it turns heads.

If you’re a fan of fruit in cakes, you’ll probably enjoy my Easy Raspberry Chocolate Cupcakes, and if you’ve got ripe bananas sitting around, don’t miss my Moist Walnut Banana Bread. But for now —let’s get into this vibrant, crowd-pleasing bundt.

Ingredients

For the Cake

2 3⁄4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1⁄2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 tablespoon lemon zest
1⁄4 cup lemon juice
1 cup buttermilk
2 cups fresh blueberries
2 tablespoons extra sugar (for sprinkling)

For the Cream Cheese Icing

250 grams cream cheese, softened
60 grams (approx 1⁄2 cup) icing sugar
1 teaspoon vanilla extract

For the Pineapple Filling

1 can crushed pineapple, drained
2 tablespoons sugar
1 tablespoon lemon juice

Notes from Rouba

Notes From Rouba

The cream cheese icing can be made ahead and kept in the fridge overnight.
You can also bake the cake the day before—cover with plastic wrap and store at room temperature.
Bring the cake to room temperature before serving for the best texture and flavour.
Frozen blueberries can be used in place of fresh, but don’t thaw them before folding in.
Don’t over mix the batter once you add the flour to keep the cake light and tender.

Method

Step 1. Prepare the Cake Batter

Preheating your oven to 180°C (fan-forced). Grease a 26cm Bundt tin generously with butter.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside. In a separate large bowl, cream the butter and sugar together 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.

Next, alternate between adding the dry ingredients and the buttermilk into the butter mixture. Start and end with the dry ingredients, mixing gently after each addition. Fold in the blueberries, being careful not to over-mix. Pour the batter into the prepared tin and smooth the top.

Step 2. Bake And Make the Fillings

Bake for 45 to 50 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

While the cake is baking, prepare your fillings. For the cream cheese icing, beat the softened cream cheese, icing sugar, and vanilla until smooth. Set aside in the fridge if making ahead. For the pineapple filling, place the drained canned pineapple, sugar, and lemon juice in a small saucepan. Cook over medium heat until the mixture slightly thickens and becomes syrupy. Let it cool completely before using.

Step 3. Assemble the Cake

Once the cake is cool, carefully slice it in half horizontally with a serrated knife. Using a piping bag fitted with a round nozzle, pipe half of the cream cheese icing in small dollops around the edge of the bottom half of the cake. Spoon the cooled pineapple filling gently in the centre, nestling it between the cream cheese. Drizzle a little of the syrup over, but don’t overdo it—just enough for a burst of flavour.

Step 4. Decorate and Serve

Gently place the top half of the cake back on. Use the remaining cream cheese icing to pipe decorative dollops on the surface of the cake. For a touch of elegance, you can lightly spray the icing with edible gold spray. Garnish with dehydrated pineapple pieces if you have them, or leave it simple and elegant. Serve the cake at room temperature to bring out the flavours.

A Few Things You’ll Want to Know

Can I make this cake ahead of time?

Yes! You can bake the cake and make the icing a day before. Store the cake covered with a tea towel at room temp and keep the icing in the fridge.

Can I use fresh pineapple instead of canned?

Yes, but make sure it’s fully ripe and soft so it cooks down easily. You’ll need to cut into smaller pieces and cook it with sugar and lemon juice just like the canned version.

How do I stop the blueberries from sinking?

Tossing the blueberries lightly in flour before folding them into the batter can help distribute them more evenly.

Do I have to slice the cake to fill it?

That’s what makes it special! But if you’re short on time, you can always serve the cream cheese and pineapple on the side.