Meyer Lemon-Blueberry Bundt Cake

adapted from My Baking Addiction


  • 2 1/2 cups all-purpose flour plus 1 teaspoon for blueberries and zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 2 sticks unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • juice of 1 meyer lemon
  • 1 cup sour cream
  • 2 cups blueberries
  • 2 tablespoons grated meyer lemon zest

For the Cream Cheese Glaze

  • 1 4 ounce package cream cheese, softened
  • 1 tablespoon butter softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • zest of 1/2 meyer lemon
  • 1 tablespoon heavy cream


  1. Preheat oven to 350F. Spray a bundt cake with baking spray.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. Beat softened butter, brown sugar, sugar until light and fluffy. Beat in the eggs one at a time; add vanilla and lemon zest and beat until combined. Add flour in 3 additions, alternating with sour cream in 2 additions.
  4. In a separate small bowl, toss together blueberries, zest, and remaining tablespoon of flour. Fold into batter.
  5. Pour into your prepared bundt pan and bake 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool before glazing.

To make the glaze:

  1. Beat together cream cheese, butter, powdered sugar, vanilla, meyer lemon zest, and heavy cream until no lumps remain. Pour over cooled cake.