Blueberry Cream Cheese Bundt Cake
A tender bundt cake made with butter, cream cheese, and blueberries and topped with cream cheese frosting.
Equipment
- 12 cup Bundt pan
- Electric mixer
- Mixing bowls
Ingredients
Main Ingredients
- 2 cup all purpose flour plus 1/2 cup more
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 12 oz unsalted butter room temperature
- 8 oz cream cheese room temperature
- 2 cup granulated sugar
- 1 tsp vanilla extract
- 5 large eggs room temperature
- 2 cup blueberries fresh or frozen
- 4 oz cream cheese for the frosting
- 2 oz unsalted butter for the frosting
- 2 cup powdered sugar plus 1/2 cup more
- 1 pinch salt
- 1 tbsp heavy cream plus 1/2 tablespoon more
Instructions
Cooking
- Heat. Heat the oven to 325 F and grease and flour a bundt pan.
- Mix. Beat the butter, cream cheese, and sugar until creamy, then add the vanilla and eggs.
- Fold. Mix in the dry ingredients and fold in the blueberries.
- Bake. Bake 65 to 75 minutes, cool 20 minutes, and invert.
- Frost. Beat the frosting ingredients and spread over the cooled cake.
Notes
Substitutions: Use frozen blueberries straight from the freezer.
Tips: Grease every groove of the pan.
Storage: Refrigerate for up to 5 days.
Nutrition is calculated per slice.