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Slice of blueberry muffin cake drizzled with lemon glaze and cut into with a fork.

Blueberry Muffin Cake + Lemon Glaze

This blueberry muffin cake is studded with juicy, ripe blueberries and topped with citrusy lemon glaze.
Prep Time 20 mins
Cook Time 1 hr
Cooling Time 30 mins
Total Time 1 hr 50 mins
Course Dessert
Cuisine American
Servings 1 bundt cake


For the bundt cake

  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 oz cream cheese room temperature
  • 1 1/2 cups butter (3 sticks) room temperature
  • 5 eggs room temperature
  • 2 cups sugar
  • 1 1/2 tsp vanilla
  • 1 lb blueberries
  • 2 tbsp lemon zest (about 2 lemons) keep lemon juice for glaze

For the lemon glaze

  • 2 cups powdered sugar sifted
  • 3 tbsp lemon juice (1-2 lemons)
  • 2 tbsp lemon zest (about 2 lemons) + extra to garnish
  • 1 splash milk of choice to thin, if desired


For the bundt cake

  • Take butter, cream cheese, and eggs out of the fridge an hour before starting. I also suggest zesting and juicing your lemons beforehand. You'll need about 4 lemons total for the recipe. Remember to zest first, then juice!
  • Preheat oven to 325 degrees F and grease your bundt pan. Because bundt pants tend to have a lot of crevices, I use a spray with flour in it to ensure nothing sticks in the nooks and crannies. I like Baker's Joy, which you can find in My Pantry on my Amazon Storefront. Set pan aside.
  • In a large bowl, whisk together dry ingredients—flour, baking powder, baking soda, and salt—and set aside.
  • In a stand up mixer fitted with a paddle attachment, mix butter and cream cheese together on medium until smooth and creamy. Gradually add in sugar and increase speed slightly. Beat a few more minutes until light and fluffy. Reduce speed to medium and add in vanilla and lemon zest. Add eggs one at a time, letting each one fully incorporate into the batter. Stop mixer and scrape down bowl as needed.
  • Stop mixer and gradually fold in flour with a rubber spatula until it's not quite fully incorporated. You can do this part in the mixer, but I prefer to do it by hand to ensure I don't over mix the batter. Add 3/4 of the blueberries to the batter and gently mix until flour is just incorporated.
  • Pour half the batter into the floured bundt pan, then sprinkle the remained blueberries over the batter. Pour remaining batter into the pan and bake for approximately 1 hour to 1 hour and 15 mins. It's ready when it's golden brown and a toothpick comes out clean when inserted into the cake.
  • Allow cake to cool in the pan for 30 mins, then invert the cake and continue cooling on a wire rack until completely cooled.

For the lemon glaze

  • Sift powdered sugar in a mixing bowl and add lemon zest and juice. Whisk until fully combined and add a splash of milk to thin, if desired. Pour over cake, reserving some to drizzle over each piece when serving. The glaze will soak into the cake after a few minutes.
  • For a thicker glaze, add more powdered sugar.


It is extremely important you take the butter, cream cheese, and eggs out of the fridge one hour before starting to come up to room temperature. Cold ingredients will result in a lumpy batter and an unevenly textured cake.  
Keyword blueberry muffin, blueberry muffin cake