Description
A delightful lemon blueberry bundt cake that combines richly sweet blueberries with bright lemon zest for a refreshing dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh blueberries
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease your Bundt pan thoroughly.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add in the eggs, lemon zest, lemon juice, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
- Gently fold in the blueberries until just incorporated.
- Pour the cake batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Mix the powdered sugar with lemon juice to create a glaze and drizzle over the cooled cake.
Notes
For best results, bake a day ahead to let the flavors meld. Avoid overmixing the batter to prevent a dense cake.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: bundt cake, lemon cake, blueberry cake, summer dessert, citrus dessert