Description
This Lemon Blueberry Bundt Cake is incredibly moist, tender, and bursting with juicy blueberries and fresh lemon flavor. Finished with a bright lemon glaze, it’s the perfect dessert for spring, brunch, or special occasions.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla.
- Mix in sour cream until smooth.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in flour-coated blueberries gently.
- Pour batter evenly into prepared Bundt pan and smooth the top.
- Bake for 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 glaze ingredients and drizzle over cooled cake before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Lemon Blueberry Bundt Cake, dessert, spring dessert, brunch cake