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Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake That's Fresh and Irresistibly Moist

This Lemon Blueberry Bundt Cake is a moist and flavorful treat that's perfect for gatherings and impresses with its delightful combination of lemon and blueberries.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can be swapped with gluten-free flour.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda Check freshness.
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter Can use vegan butter.
  • 1 1/2 cups Granulated Sugar Can consider brown sugar.
  • 3 large Large Eggs Avoid substitutions for vegan options unless adjustments are made.
  • 2 tablespoons Lemon Zest Use fresh zest.
  • 1/3 cup Lemon Juice Always use fresh juice.
  • 2 teaspoons Vanilla Extract Use pure vanilla.
  • 1 cup Sour Cream or Greek Yogurt Can also use buttermilk or non-dairy yogurt.
  • 2 cups Fresh or Frozen Blueberries Toss in flour before mixing.
For the Glaze
  • 1 cup Powdered Sugar Feel free to use alternative sweeteners.
  • 2 tablespoons Lemon Juice Always use fresh juice.
  • 1 teaspoon Lemon Zest Optional garnish.

Equipment

  • Bundt pan
  • electric mixer
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
  5. Gradually add dry mixture to the wet mixture, alternating with sour cream or yogurt.
  6. Fold in floured blueberries gently into the batter.
  7. Pour the batter into the prepared bundt pan and spread evenly.
  8. Bake for approximately 60 minutes, checking for doneness.
  9. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack.
  10. Whisk together powdered sugar, lemon juice, and lemon zest for glaze consistency.
  11. Once cooled, drizzle the glaze over the cake, garnishing with extra zest if desired.
  12. Slice and serve at room temperature.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid over-mixing to maintain the cake's moist texture. This cake can be enjoyed fresh and keeps well for several days.

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