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Lemon Blueberry Bundt Cake
A delightful Lemon Blueberry Bundt Cake that's moist, flavorful, and perfect for any occasion. The combination of lemon and blueberries creates a refreshing and delicious treat.
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (tossed with 1 tablespoon flour)
- Powdered sugar (for dusting (optional))
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy.
- Beat in eggs, then stir in lemon juice, zest, and vanilla.
- Gradually add dry ingredients alternating with buttermilk. Mix until just combined.
- Gently fold in blueberries.
- Pour batter into pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
For best results, use room temperature ingredients. Be careful not to overmix the batter to keep the cake tender.
Nutrition
Calories: 450kcal | Carbohydrates: 65g | Protein: 5g | Fat: 20g | Sodium: 250mg
