Description
A moist and flavorful Lemon Blueberry Bundt Cake made with fresh blueberries and zesty lemon, perfect for spring and summer gatherings.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/3 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 cups fresh blueberries
- 2 tbsp all-purpose flour (for tossing blueberries)
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Toss blueberries in 2 tbsp flour, then gently fold them into the batter.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Whisk powdered sugar with lemon juice to make the glaze, then drizzle over the cooled cake.
Notes
- Use fresh blueberries for best results; if using frozen, do not thaw.
- Ensure the bundt pan is well-greased to prevent sticking.
- Adjust glaze thickness by adding more lemon juice or sugar as needed.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
