Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is the dessert that will have everyone asking for seconds!
It’s moist, buttery, and packed with fresh lemon and blueberry flavor in every bite.
Baked to perfection, this cake is complemented by a tangy lemon glaze that makes it irresistibly delicious.
It’s easy to make, with simple ingredients, and perfect for any occasion.
For the Cake:
- All-Purpose Flour – Provides the structure for the cake.
- Baking Powder & Baking Soda – For leavening to help the cake rise.
- Salt – Enhances the flavor of the other ingredients.
- Butter – Adds richness and moisture to the cake.
- Granulated Sugar – Sweetens the cake and helps create a tender crumb.
- Eggs – Bind the ingredients together and provide structure.
- Lemon Juice & Lemon Zest – Adds a fresh and zesty lemon flavor to the cake.
- Vanilla Extract – Enhances the overall flavor.
- Sour Cream – Keeps the cake moist and tender.
- Blueberries – Bursting with sweetness, these provide a fruity pop of flavor.
For the Icing:
- Powdered Sugar – Creates a smooth and sweet glaze.
- Lemon Juice – Adds tartness to balance the sweetness of the icing.
- Lemon Zest – Infuses the icing with extra lemony freshness.
- Melted Butter – Adds smoothness and richness to the icing.
- Pinch of Salt – Balances the sweetness and enhances the flavor.
Lemon Blueberry Bundt Cake
Looking for the perfect dessert that’s both tangy and sweet? This Lemon Blueberry Bundt Cake is a showstopper—moist, buttery, and bursting with fresh lemon and blueberry flavors. With an easy-to-follow recipe and simple ingredients, it’s the ultimate treat for any occasion.
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Servings: 12 servings
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Ingredients:
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 tbsp fresh lemon juice (from about 2 large lemons)
- 2 tbsp lemon zest (from about 2 large lemons)
- 1 tsp vanilla extract
- 1 cup sour cream
- 3 cups fresh blueberries (tossed with 2 tbsp flour)
(Note: If using frozen blueberries, skip the flour coating)
For the Icing:
- 1 1/2 tbsp butter, melted
- 2 cups powdered sugar
- 1/3 cup fresh lemon juice
- Pinch of salt
- 1 tbsp lemon zest
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a Bundt pan.
- Prepare the Dry Ingredients:
- In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar:
- Beat the butter and sugar together on medium-high speed for about 3 minutes until creamy and light in texture.
- Add the Eggs:
- Add the eggs one at a time, beating well after each addition.
- Incorporate the Dry Ingredients:
- Gradually add the dry flour mixture in intervals, mixing until just combined.
- Add the Wet Ingredients:
- Stir in the lemon juice, zest, vanilla, and sour cream.
- Use a spatula or wooden spoon to fold these ingredients into the batter.
- Fold in the Blueberries:
- Gently fold in the coated blueberries, taking care not to crush them.
- Assemble the Cake:
- Pour the batter into the prepared Bundt pan and spread it evenly.
- Bake the Cake:
- Bake for 60 minutes, then check for doneness.
- If a toothpick or knife inserted into the center comes out wet, bake for an additional 10-15 minutes (note: if the top is browned but the center isn't fully baked, cover the top loosely with aluminum foil to avoid over-browning).
- Some ovens may require longer baking times—check frequently after 60 minutes.
- Cool the Cake:
- Once fully baked, allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
For the Icing:
- Prepare the Icing:
- In a bowl, combine the powdered sugar, lemon juice, salt, and zest.
- Add the Melted Butter:
- Slowly stir in the melted butter until the mixture is smooth and combined.
- Cool the Icing:
- Let the icing cool slightly until it reaches your desired consistency for pouring.
- Drizzle and Set:
- Drizzle the icing over the cooled cake and let it set.
Notes:
- Be mindful of the baking time, as some ovens may require more than the stated 60 minutes.
- If you use frozen blueberries, skip the flour toss to prevent the berries from becoming too thick in the batter.
- For a sweeter finish, you can double the icing if you like a thicker glaze.
Nutrition
Calories: 533 kcal | Carbohydrates: 82g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 247mg | Potassium: 175mg | Fiber: 1g | Sugar: 57g | Vitamin A: 700 IU | Vitamin C: 9.7mg | Calcium: 64mg | Iron: 1.8mg
- Can I use frozen blueberries instead of fresh?
- Absolutely! You can use frozen blueberries, but make sure to skip tossing them in flour. Just gently fold them into the batter to prevent them from breaking apart.
- Do the ingredients need to be at room temperature?
- Yes, for the best results, ensure your butter, eggs, and sour cream are at room temperature. This will help the batter come together smoothly without curdling and help the cake rise evenly.
- What can I substitute for sour cream?
- You can use plain Greek yogurt or buttermilk as a substitute for sour cream. Both will keep the cake moist and delicious!
- How do I avoid the cake sticking to the bundt pan?
- To prevent sticking, make sure to thoroughly grease and flour your bundt pan. You can also use a non-stick baking spray with flour for extra assurance.
- How can I check if the cake is done?
- Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. If it’s wet, bake for an additional 10 minutes and test again.
