the BEST Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is moist, flavorful, and bursting with fresh blueberries. The lemon glaze adds a tangy sweetness that perfectly complements the cake.
Ingredients
Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (tossed with 2 tablespoons flour)
Lemon Glaze
- 2 cups powdered sugar
- 1/4 cup lemon juice
- 1-2 tablespoons milk or water (optional, for desired consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs, then stir in sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the flour-coated blueberries.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes.
- Let the cake cool in the pan for 10-15 minutes before inverting.
- Prepare the Lemon Glaze: Whisk together powdered sugar and lemon juice. Add milk or water as needed.
- Drizzle the glaze over the cooled cake.
Notes
For a more intense lemon flavor, add more lemon zest to the batter and glaze.
Nutrition
Calories: 450kcal | Carbohydrates: 65g | Protein: 5g | Fat: 20g | Sodium: 200mg