Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is a delightful combination of citrusy lemon and sweet blueberries, perfect for any occasion. The moist cake is topped with a tangy lemon glaze, making it irresistible.
Ingredients
Cake
- 2.5 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter (softened)
- 1.75 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 1.5 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
Glaze
- 1 cup powdered sugar
- 2 –3 tbsp lemon juice
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (2–3 mins).
- Beat in eggs one at a time. Add lemon zest, juice, and vanilla.
- Alternate adding dry ingredients and sour cream, mixing until just combined.
- Fold in flour-coated blueberries gently to avoid streaking.
- Pour batter into prepared pan and bake for 50–60 minutes or until a toothpick comes out clean.
- Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Mix glaze ingredients until smooth and drizzle over cooled cake. Let set before slicing.
Notes
For best results, use room temperature ingredients. This helps the batter come together smoothly and ensures even baking.
Nutrition
Calories: 400kcal | Carbohydrates: 55g | Protein: 5g | Fat: 18g | Sodium: 250mg