Description
Irresistible Lemon Blueberry Bundt Cake features bright citrus flavor, juicy pockets of blueberries, and a tender, moist crumb. Perfect for brunch, holidays, or an impressive yet easy weekend dessert.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
- Add dry ingredients in three additions, alternating with sour cream. Mix until just combined.
- Toss blueberries with flour and gently fold into batter.
- Pour batter into prepared pan. Bake 50–60 minutes until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack and cool completely.
- Whisk powdered sugar with lemon juice, drizzle over cooled cake, and garnish with lemon zest if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 calories
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Lemon Blueberry Bundt Cake, Bundt Cake, Lemon Cake, Blueberry Cake