Description
This Lemon Blueberry Bundt Cake is a delightful dessert bursting with fresh flavors. The moist cake is infused with tangy lemon zest, juicy blueberries, and topped with a sweet lemon glaze. Perfect for any occasion, this cake is sure to impress your family and friends.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
Blueberries:
- 1 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a Bundt pan.
- Prepare Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Mix Wet Ingredients: Cream butter and sugar, add eggs one at a time, mix in lemon zest, juice, and vanilla. Alternate adding dry ingredients and sour cream.
- Add Blueberries: Toss blueberries in flour, fold into batter.
- Bake: Pour batter into pan, bake for 50-60 minutes until a toothpick comes out clean.
- Glaze: Whisk powdered sugar and lemon juice, drizzle over cooled cake.
Notes
- Use frozen blueberries if fresh are not available.
- Store cake covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
