Description
This Lemon Blueberry Bundt Cake is a deliciously moist dessert that combines the bright flavors of lemon and blueberries. Perfect for any occasion, it’s topped with a sweet lemon glaze that adds the finishing touch.
Ingredients
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
1 cup powdered sugar
2 –3 tbsp lemon juice
1 tsp lemon zest optional
Instructions
- Preheat your oven to 350°F (175°C) and prepare a bundt pan by greasing it well.
- In a bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the sour cream or Greek yogurt, starting and ending with the flour mixture.
- Gently fold in the blueberries coated in flour.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In the meantime, prepare the lemon glaze by mixing the powdered sugar and lemon juice in a bowl until smooth. Add lemon zest if desired.
- Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Notes
For extra flavor, use freshly squeezed lemon juice. This cake is best served the same day but can be kept for a few days in an airtight container.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Lemon Blueberry Bundt Cake, dessert, bundt cake, lemon cake, blueberry cake