Lemon Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake combines the tangy zest of lemon with the sweetness of blueberries, creating a delightful dessert perfect for any occasion.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Dry Ingredients

2.5 cups all-purpose flour
2 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt

Wet Ingredients

1 cup unsalted butter (softened) Use high-quality butter.
1.75 cups granulated sugar
4 large eggs Use room-temperature eggs for better mixing.
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
1 cup sour cream or Greek yogurt Greek yogurt can be used as a substitute.

Blueberries

1.5 cups fresh or frozen blueberries (tossed in 1 tbsp flour) Coat frozen blueberries in flour to prevent them from sinking.

Glaze

1 cup powdered sugar
2-3 tbsp lemon juice
1 tsp lemon zest (optional)

Method

Preparation

Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time. Add lemon zest, lemon juice, and vanilla.
Alternate adding dry ingredients and sour cream, mixing until just combined.
Gently fold in the flour-coated blueberries to avoid streaking.

Baking

Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Glazing

Mix the glaze ingredients until smooth and drizzle over the cooled cake. Let set before slicing.

Notes

For best results, coat blueberries in flour to prevent sinking. Use room-temperature eggs and do not overmix the batter. If your oven tends to run hot, start checking the cake at 45 minutes.