Description
Lemon Blueberry Bundt Cake combines the refreshing zest of lemon with juicy blueberries in a moist, tender cake. This delightful dessert features a tangy lemon glaze that enhances the cake’s flavor, making it perfect for any occasion from casual gatherings to special celebrations.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/3 cup lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating blueberries)
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs and flavorings: Beat in the eggs one at a time, then mix in the lemon juice, lemon zest, and vanilla extract.
- Alternate dry ingredients and sour cream: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream, beginning and ending with the dry ingredients.
- Toss the blueberries: Coat the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Bake the cake: Pour the batter into the prepared Bundt pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze: Whisk together powdered sugar, lemon juice, and lemon zest (if using) until smooth. Adjust consistency if needed.
- Glaze and serve: Drizzle the glaze over the cooled cake and let it set before serving.
Notes
- Bundt Pan: Ensure the Bundt pan is thoroughly greased and floured to avoid sticking.
- Blueberries: Tossing the blueberries in flour helps prevent them from sinking to the bottom of the cake.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg