Description
Indulge in the delightful combination of tangy lemon and sweet blueberries with this moist and flavorful Lemon Blueberry Bundt Cake. Perfect for any occasion, this cake is a true crowd-pleaser!
Ingredients
Scale
Dry Ingredients:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream or Greek yogurt
- 1½ cups fresh or frozen blueberries
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease/flour a 10-cup Bundt pan.
- Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Combine Wet and Dry: Add the flour mixture to the wet ingredients alternately with sour cream, then fold in blueberries coated with flour.
- Bake: Pour batter into the pan, bake for 50–60 minutes until a toothpick comes out clean.
- Cool and Glaze: Cool cake in the pan for 15 minutes, then invert onto a rack. Whisk powdered sugar and lemon juice, drizzle over the cake.
Notes
- For added sweetness and texture, dust with powdered sugar or top with extra blueberries.
- If using frozen berries, do not thaw before adding to the batter.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
