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–+ servings

Lemon Blueberry Bundt Cake

A delightful bundt cake that combines the fresh flavors of lemon and juicy blueberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

Main Ingredients

  • 2 cups fresh blueberries Tossed with flour to coat.
  • 1 tablespoon all-purpose flour To coat the blueberries.
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1/4 cup canola or vegetable oil
  • 1 cup full-fat sour cream, room temperature
  • 1 cup confectioners sugar
  • 2-3 tablespoons fresh lemon juice (for glaze) Adjust consistency as needed.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
  • In a bowl, toss the blueberries with 1 tablespoon of flour to coat.
  • In a large mixing bowl, combine 2 and 3/4 cups flour, baking powder, baking soda, and salt.
  • In another bowl, cream together the softened butter and sugar until light and fluffy.
  • Add the eggs one at a time, then mix in vanilla extract, lemon juice, lemon zest, and oil.
  • Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, mixing until just combined.
  • Gently fold in the coated blueberries.

Baking

  • Pour the batter into the prepared bundt pan and spread evenly.
  • Bake for about 50-60 minutes, or until a toothpick comes out clean.
  • Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Glazing

  • For the glaze, whisk together confectioners sugar and lemon juice until smooth. Adjust the consistency with more lemon juice if needed.
  • Drizzle the glaze over the cooled cake before serving.

Notes

Best served at room temperature. Can be enjoyed plain or with powdered sugar, vanilla ice cream, or whipped cream. Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Freeze tightly wrapped for up to three months. Use fresh blueberries for best flavor; frozen can be used without thawing.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 42gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 25g
Keyword Blueberries, Bundt Cake, Dessert, Lemon Blueberry Bundt Cake, Lemon Cake
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