Description
This Lemon Blueberry Bundt Cake is a moist, flavorful dessert combining zesty lemon and juicy blueberries in a tender crumb. Perfectly baked in a Bundt pan and topped with a tangy lemon glaze, it’s a delightful treat for any occasion.
Ingredients
Scale
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 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
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating blueberries)
Lemon 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 prevent sticking.
- 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 mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add the eggs and flavorings: Beat in the eggs one at a time into the creamed butter and sugar. Then mix in the lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Alternate dry ingredients and sour cream: Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the sour cream (or Greek yogurt). Begin and end with the dry ingredients, mixing gently after each addition until just combined.
- Toss the blueberries: Coat the fresh or frozen blueberries with 1 tablespoon of all-purpose flour to prevent them from sinking to the bottom of the cake during baking. Gently fold the blueberries into the batter.
- 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: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack and allow it to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and optional lemon zest until the glaze is smooth and pourable. Adjust the consistency with additional juice or sugar if necessary.
- Glaze and serve: Once the cake is completely cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
- If using frozen blueberries, do not thaw before mixing to prevent bleeding into the batter.
- Coating blueberries with flour helps them stay suspended evenly in the cake batter.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- Ensure the cake is completely cooled before glazing to prevent the glaze from melting.
- For extra lemon flavor, add more zest to the batter or glaze according to taste.
