Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is a bright, moist, and stunning dessert packed with fresh blueberries and real lemon flavor, finished with a silky lemon glaze. Perfect for gatherings or everyday baking.
Servings: 12 servings
Calories: 420kcal
Cost: 3
Equipment
- bundt pan
- mixing bowls
- hand mixer or stand mixer
- whisk
- spatula
Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 2 lemons, zested
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 1/4 cup fresh lemon juice
- 2 cups fresh blueberries
- 1 tbsp flour (for tossing blueberries)
- 1 1/2 cups powdered sugar
- 3-4 tbsp fresh lemon juice (for glaze)
- 1 tsp lemon zest (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and thoroughly grease and flour a bundt pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Rub lemon zest into sugar, then beat with butter until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Add dry ingredients alternating with sour cream and lemon juice, mixing until just combined.
- Toss blueberries with flour and gently fold into batter.
- Pour batter into pan, smooth top, and tap to remove air bubbles.
- Bake for 52–60 minutes until a skewer comes out clean.
- Cool in pan for 12 minutes, then flip onto a rack and cool completely.
- Whisk glaze ingredients and drizzle over cooled cake. Let set before serving.
Notes
Grease the bundt pan thoroughly to prevent sticking. Toss blueberries in flour to keep them evenly distributed. Allow the cake to cool completely before glazing. For gluten-free, use a 1:1 flour blend. Store covered at room temperature up to 3 days.