Irresistibly Moist Lemon Blueberry Bundt Cake You’ll Love
This lemon blueberry bundt cake is incredibly moist and bursting with fresh flavors. It's perfect for brunch, dessert, or any special occasion.
Ingredients
Cake
- 3 cups all-purpose flour (Substitution: Whole wheat flour can make a denser cake.)
- 1 tbsp baking powder (No substitutions available.)
- 1 tsp baking soda (No substitutions available.)
- 1 tsp salt (Essential; do not omit.)
- 1 cup unsalted butter (Substitution: Margarine can be used for a dairy-free version.)
- 2 cups granulated sugar (Substitution: Coconut sugar can be used for a less refined option.)
- 4 large eggs (No direct substitutions recommended; flax eggs can be used as a vegan alternative.)
- 2 tbsp lemon zest (Use fresh for the most flavor; no adequate substitutes.)
- 1/2 cup lemon juice (Fresh lemon juice is best; bottled can be used in a pinch.)
- 1 tsp vanilla extract (Substitution: Vanilla bean paste can be used for a stronger flavor.)
- 1 cup sour cream or Greek yogurt (Substitution: Buttermilk or dairy-free yogurt can be used for a lighter alternative.)
- 2 cups fresh or frozen blueberries
Glaze
- 1 cup powdered sugar (No substitutions; however, sugar-free powdered sugar may be used if needed.)
- 2 tbsp lemon juice for glaze (Fresh lemon juice recommended.)
- 1 tbsp lemon zest for glaze (Can omit if desired.)
Notes
For best results, use room temperature ingredients. Be careful not to overbake the cake.
Nutrition
Calories: 450kcal | Carbohydrates: 65g | Protein: 5g | Fat: 20g | Sodium: 250mg