Description
This Lemon Blueberry Bundt Cake is moist, tender, and bursting with fresh blueberries and bright lemon flavor. Finished with a simple lemon glaze, it’s perfect for spring gatherings, brunch, or dessert.
Ingredients
Scale
Ingredients
Cake
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups fresh blueberries (tossed in 1 tbsp flour)
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Add sour cream and mix until smooth.
- Gradually add dry ingredients, mixing just until combined.
- Gently fold in floured blueberries.
- Pour batter into prepared Bundt pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Whisk powdered sugar and lemon juice until smooth and drizzle over cooled cake.
Notes
Tossing blueberries in flour helps prevent them from sinking. Make sure to grease the Bundt pan well to avoid sticking. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: lemon blueberry bundt cake, blueberry cake, lemon glaze cake, spring dessert