Description
Indulge in the perfect balance of tangy lemon and sweet blueberries with this moist and flavorful Lemon Blueberry Bundt Cake. Topped with a dusting of powdered sugar or a zesty lemon glaze, this cake is a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
Additional:
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
- Powdered sugar for dusting or lemon glaze (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 10-cup Bundt pan thoroughly.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
- Combine the ingredients: Add the flour mixture in three parts, alternating with the sour cream, beginning and ending with the flour. Gently fold in the blueberries.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Dust with powdered sugar or drizzle with lemon glaze if desired.
Notes
- If using frozen blueberries, do not thaw before adding to the batter.
- For a stronger lemon flavor, add ½ teaspoon of lemon extract.
- To make a lemon glaze, mix 1 cup powdered sugar with 2–3 tablespoons lemon juice until smooth.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 27g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
