Lemon Blueberry Bundt Cake is a moist, buttery cake bursting with fresh blueberries and
bright citrus flavors. Topped with a tangy lemon glaze, this cake is perfect for brunch, tea
time, or dessert. Its tender crumb and refreshing taste make it a crowd-pleaser, whether
for a special occasion or just because!
Instructions
- Prepare the Batter
- Preheat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together butter and sugar until light and fluffy
(about 2-3 minutes). - Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and
vanilla extract. - Mix in sour cream until well combined.
- Add the Dry Ingredients & Blueberries
- Gradually add the dry ingredients to the wet ingredients, mixing just until
combined. - Toss blueberries in 1 tablespoon of flour (to prevent sinking) and gently fold them
into the batter.
- Bake the Cake
- Pour batter into the prepared Bundt pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes, then invert onto a wire rack to cool
completely.
- Make the Lemon Glaze
- Whisk together powdered sugar and lemon juice until smooth.
- Drizzle over the cooled cake and sprinkle with extra lemon zest if desired.
FAQs:
- Can I use frozen blueberries?
Yes! Do not thaw them before adding to the batter to prevent bleeding. - Can I make this cake ahead of time?
Absolutely! Store it in an airtight container at room temperature for up to 2 days or
refrigerate for up to 5 days. - Can I freeze this cake?
Yes! Wrap the cake tightly and freeze for up to 3 months. Thaw at room temperature
before serving. - What can I substitute for sour cream?
Greek yogurt or buttermilk work well as substitutes.
Lemon Blueberry Bundt Cake
By:Moist, zesty, and bursting with juicy blueberries — a perfect treat for brunch, dessert, or tea time!
Prep Time :20 minutes
Cook Time :1 hour
Total Time :2 hours 20 minutes
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 ½ cups fresh or frozen blueberries tossed in 1 tbsp flour
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 –3 tbsp lemon juice
- 1 tsp lemon zest optional
Instructions
- Preheat & Prep
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar
- In a large bowl, beat butter and sugar until light and fluffy (2–3 mins).
- Add Eggs & Flavorings
- Beat in eggs one at a time. Add lemon zest, juice, and vanilla.
- Combine Wet & Dry
- Alternate adding dry ingredients and sour cream, mixing until just combined.
- Add Blueberries
- Fold in flour-coated blueberries gently to avoid streaking.
- Bake
- Pour batter into prepared pan and bake for 50–60 minutes or until a toothpick comes out clean.
- Cool
- Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Glaze & Serve
- Mix glaze ingredients until smooth and drizzle over cooled cake. Let set before slicing.
