Lemon Blueberry Bundt Cake Recipe

Icing:

1. In a mixing bowl using an electric hand mixer, mix cream cheese and butter until smooth and fluffy. Add in powdered sugar and lemon juice and mix until light and fluffy.

Cake:

1. Preheat oven to 350 degrees F. Spray a bundt pan well with non-stick cooking spray, evenly dust with flour and shake out excess, set aside. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.

2. In the bowl of an electric stand mixer set with the paddle attachment, mix together sugar and lemon zest for 1 minute until it appears pale yellow and is very fragrant. Add butter and whip mixture until pale and fluffy. Blend in eggs one at a time. Mix in lemon extract. 

3. In a liquid measuring cup stir together buttermilk and lemon juice. Toss blueberries with 1 tablespoon of the flour mixture and set aside.

4. Add ⅓ of the flour mixture to the butter mixture and mix just until combined, then add in ½ of the buttermilk mixture and mix just until combined. Repeat process with flour and buttermilk mixtures once more. Add last ⅓ of the flour mixture and mix just until nearly combined, then add blueberries and fold mixture with a spatula to evenly distribute blueberries. 

5. Scoop and pour mixture into prepared bundt pan, spread evenly. Bake in preheated oven for about 50 to 60 minutes, or until a wooden skewer inserted into center comes out clean.

6. Cool on a wire rack for 20 minutes then run a sharp knife around edges to ensure cake is loosened and invert onto a wire rack. Cool on rack.

7. Spread lemon cream cheese icing over cake and decorate with blueberries, lemon slices and mint then serve.