Blueberry Lemon Bundt Cake | Topped with a Blueberry Compote and Lemon Glaze!!!

Blueberry Lemon Bundt Cake is infused with lemon juice and blueberries. Topped with a blueberry compote and drizzled with a lemon glaze.

For the Pound Cake:
3 c All Purpose Flour
2 c Granulated Sugar
1 c Unsalted Butter – room temperature 2 sticks
5 Eggs – room temperature
8 oz. Cream Cheese – room temperature
½ teaspoon Baking Powder
½ teaspoon Salt
2 c Blueberries – fresh or frozen
Lemon juice

For the Blueberry Compote:
2 c Blueberries
½ c Granulated Sugar
1-2 tsps Cornstarch
1 teaspoon Lemon juice

For the Lemon Icing:
1 c Powdered Sugar
2 tbsps Lemon Juice

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Hey poundcake family welcome back to another episode of wh light butter it’s your girl Ashley and y’all Y know I’m excited every time but for real for real because I’ve been W to make this recipe for a minute a lemon blueberry pound cake not only did I make it I was like

Let me step outside of my comfort zone a little bit what I usually do and I made a blueberry compost to go on top of this and I did a lemon powdered sugar glaze y’all super bomb okay so we not going to talk too much about this this cake cuz

We going to go ahead and get into the recipe so let’s go ahead and get into it so I show you how to whip a light butter let’s go all right it’s time to whip a light butter okay we’re adding the butter to the bowl and we’re going to get that all

Nice and mixed and we’re going to add our sugar nice and slow y’all see I added another attachment to my mixer today oh I love that thing just scrapes the side of the bowl as you’re mixing it was a little wobbly I need to adjust my

Mixer head but I definitely loved it so we’re adding the cream cheese to the batter and we’re going to mix that the butter and the sugar for about let’s say 3 to four minutes and then add the cream cheese just until it’s nice and smooth okay and then we’re going to add our

Eggs to the Bowl one at a time mixing well after each addition before adding our next egg like usual make sure your eggs your butter your cream cheese and your lemon juice cuz I know some people put lemon juice in the refrigerator or at room temperature all right and then

After we add our egg we’re going to put that lemon juice right into our batter and then we’re going to add our flour to the batter so I kept stopping my mixer because it was moving so fast I don’t know something different with this attachment so to make sure that I did

Not over mix my batter so you can do that if you need to you know I’m not alternating flour with any other liquid ingredient this time so I just make sure I took my time I added the flour one as soon as it got incorporated into the

Batter stop my mixer so I can get prepared to to add the um next layer of flour all right and so I’m going to go ahead and stop it here because I don’t want all the edges completely scrape down because I like to go in like so and

Finish um mixing my batter via hand to make sure that I don’t over mix it all right and then we’re going to go ahead and get um our Baker’s Joy that’s my favorite method of oiling My Pan it’s oil and flour right in that bottle and

It going to spray the hell out of that pan all right and then I went back forth about what I want to do with this batter at first I was like I’m going to do two layers I’m going to drop a layer throw some blueberries in there drop another

Layer throw some blueberries on top and then I was like uh I don’t think it’s going to work out how I thought about so I decided let me just go back and add the um blueberries to the batter so that’s what I did and then went ahead

And laid the batter in the pan I was like oh I hope this doesn’t um cause the issue with uh being over mixed but I I didn’t fold the blueberries up too much just to make sure I did not overwork my batter and fortunately it turned out

Great all right so just add your batter into your pan and we’re going to make this at 325° for about an hour and 15 minutes you can start checking on it like checking on I mean open the oven don’t open the oven too soon at about an hour

And um you know you probably can even just look at it and tell just depending on how long you’ve been baking and um then about the hour 15 minute after hour 15 Mark go ahead and take it out of the oven and do the toothpick test to see if

It’s ready to come out all right we let this cool for about 20 minutes and before we inverted it or flipped it out the dang pan and then here we go and now we’re going to make our blueberry compost so we’re going to add our blueberries to the pot and we’re going

To add our granulated sugar and our lemon juice and we’re going to heat this over medium heat y this process takes about 15 minutes because you really want to get those blueberries cooked down but y’all oo this is so good I definitely want to do something different for this

Recipe and not just you know do a lemon glaze and just throw some blueberries on top and y’all it did not disappoint okay so you want to make sure that you stir occasionally during the cooking process just to make sure that everything is nice and mixed and it doesn’t burn

Anything with sugar in it can burn easily so I decided um I want to go ahead and add some corn starch because I wanted this compost to sit up on the cake I don’t want it to just fall down on the cake because it’s not the only

Star of the show the lemon drizzle or icing glaze whatever you want to call it is too so I did want a little bit juice so I left a little bit juice but yeah I want it mainly thick so we’re going to make our icing so we have our powdered

Sugar and lemon juice and that’s it and y’ I actually made it by hand this time instead of using my St mixer so we’re letting our blueberry compost cool while we’re doing this process you want it to be pretty pretty much mostly cooled it going to be a little bit warm before you

Put it on your cake if it starts to get too thick during the cooling process then you can put a little bit of water and just stir stir stir stir stir until it loosens up to your liking all right so we’re going to um whip this uh powdered sugar mix until

You kind of got to decide for yourself how thick or thin you want it I’ll show you um how thin that this will be it’s like semi thick and thin um with the amount of lemon juice that we use you can add a little bit more if you want a

Little bit thinner add less of course if you want it thicker y’all see how this compost is sitting on top of that cake that’s what I want it dipped a little bit but not too much okay and y’all so nice and shiny and it’s just beautiful

Where where has compo been all my life this is actually my first time making compo and it was absolutely amazing okay so I wanted the compo all over the top of the cake I thought about putting some like that down in the middle of the cake but I kind of don’t

Like that cuz sometimes it makes your cake soggy especially at the bottom can always save some for the um for uh slicing but I didn’t in this case and I just kind of drizzled the icing on top of the cake I just really wanted to complement the compost to get that extra

Lemony flavor and to get that extra Pizzazz on top of that cake y’all o put a little bit right there but like I said not into that hole because it makes the cake soggy like if you going to go ahead and eat it or slice it up and serve it

And stuff like that but if you going to let your cake sit for me it’s not my preference okay and so we’re going to go ahead and slic that thing for y’all so y’all can see how this crumb came out cuz you know the crumb is the most

Important part of the cake and O we it was so nice all right so let’s go ahead and get into this taste test okay y’all let’s eat y know I like to taste the cake first so I’m going to go ahead and all right yeah fall just like

That it has acid in this cake well it’s not acid it’s lemon juice since we have lemon juice in this cake we don’t have that crunch on the bottom like we typically do but yall know that’s my favorite part of the cake okay Mhm cuz you know you got to taste of just cake first that lemon flavor is definitely bursting through let’s try with this compost and this glaze I’m too excited about that okay okay so so you know blueberries can tend to be on the tarte side but y’all these

Blueberries are nice and sweet that glaze really compliments that compost y I’m a big fan look I’m going sit here and keep eating thank you again for watching don’t be stingy make sure that you share and join us back for more over here with a like butter all right bye