Irresistible Lemon Blueberry Bundt Cake
A moist and flavorful lemon blueberry bundt cake with a bright citrus zing and juicy blueberry bursts, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- Zest of 2 lemons
- ¼ cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup (120g) sour cream
- 1 ½ cups (225g) fresh blueberries
- 1 cup (120g) powdered sugar (for glaze)
- 2–3 tablespoons milk or fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with softened butter and dust with flour, tapping out excess.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in lemon zest and vanilla extract.
- Mix in sour cream and fresh lemon juice until smooth.
- Reduce mixer speed to low. Add dry ingredients in three additions, alternating with the lemon juice/sour cream mixture, starting and ending with dry. Mix just until combined.
- Gently fold in fresh blueberries with a rubber spatula, being careful not to break them.
- Pour batter evenly into prepared bundt pan and smooth the top gently.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Whisk together powdered sugar with 2-3 tablespoons milk or fresh lemon juice until smooth and pourable. Drizzle over cooled cake.
Notes
To prevent blueberries from sinking, toss them lightly in flour before folding into the batter. Avoid overmixing after adding flour to keep the cake tender. Use fresh lemon zest for best flavor and avoid the bitter white pith. Rotate the pan halfway through baking if your oven heats unevenly. Let the cake cool in the pan before unmolding to prevent breakage. For glaze, use milk or lemon juice to achieve desired consistency.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 28
- Sodium: 210
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 44
- Fiber: 1
- Protein: 4
Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, homemade dessert, easy bundt cake, lemon dessert, blueberry dessert