Description
A moist and flavorful Lemon Blueberry Bundt Cake bursting with fresh citrus and sweet blueberries, topped with a tangy lemon glaze. Perfect for brunch, tea time, or any special occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour (for coating blueberries)
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/3 cup lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream or Greek yogurt
Fruit
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Glaze
- 1 1/2 cups powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan to ensure the cake releases easily after baking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream the butter and sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together using a mixer until the mixture is light, fluffy, and well combined, about 3-4 minutes.
- Add the eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the lemon juice, lemon zest, and vanilla extract for a bright citrus flavor.
- Alternate dry ingredients and sour cream: Gradually add the dry ingredient mixture to the butter mixture in three parts, alternating with the sour cream (or Greek yogurt). Start and end with the dry ingredients to maintain the right batter consistency.
- Toss the blueberries: Coat the blueberries with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold the floured blueberries into the batter, taking care not to break them.
- Bake the cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together powdered sugar, fresh lemon juice, and optional lemon zest until smooth. Adjust the thickness by adding more lemon juice for a thinner glaze or more powdered sugar if it’s too runny.
- Glaze and serve: Drizzle the lemon glaze evenly over the cooled cake. Let it set briefly before slicing and serving the delicious lemon blueberry Bundt cake.
Notes
- Using frozen blueberries without thawing helps prevent the batter from turning purple.
- For a more intense lemon flavor, add extra lemon zest to the batter or glaze.
- Ensure the butter is softened but not melted for proper creaming with the sugar.
- Use a toothpick or cake tester to check for doneness in the center of the cake.
- Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
