White Chocolate Blueberry Lemon Bundt Cake
Introduction
If you’re looking for a cake that tastes like pure sunshine, this White Chocolate Blueberry Lemon Bundt Cake is the one you’ll want to bake again and again. It’s rich, buttery, incredibly moist, and bursting with fresh blueberries and bright lemon flavor. The melted white chocolate adds a luxurious creaminess, while the fresh lemon icing gives it that perfect sweet-tart finish.
This cake is elegant enough for holidays, brunches, birthdays, and baby showers — yet simple enough for a weekend bake. It’s the kind of recipe that fills your home with a warm, citrusy aroma and brings everyone straight into the kitchen asking, “When can we cut the cake?”
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1 cup white granulated sugar
- 1 cup white chocolate chips, melted
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1/4 tsp salt
- 2 cups fresh blueberries
- 1 tbsp cornstarch
- Zest from 2 large lemons (use 3 for stronger flavor)
For the Lemon Icing
- 2 to 3 tbsp lemon juice
- 1 to 2 cups confectioner’s sugar
Instructions
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