Description

This Lemon Blueberry Bundt Cake combines fresh blueberries and zesty lemon for an irresistible treat. Simple to make, it’s ideal for gatherings or a comforting dessert at home.

Ingredients

Scale

8 ounces (227g) fresh blueberries, rinsed
3 cups (360g) + 1 tablespoon (7.5g) all-purpose flour, divided
1 ½ teaspoons (4g) baking powder
½ teaspoon (4g) salt
1 ¾ cup (333g) granulated sugar
¼ cup light brown sugar, packed
1 cup (227g) unsalted butter, softened
4 large eggs, at room temperature
1 teaspoon (5ml) pure vanilla extract
3 tablespoons (45ml) lemon juice (1 large lemon)
1 tablespoon (5g) lemon zest (2–3 large lemons)
1 cup (245g) sour cream, at room temperature
1 tablespoon (14g) unsalted butter, melted
1 cup (130g) powdered sugar, sifted
2–3 teaspoons (5-15ml) milk (any type)
1 large lemon, zested
1 tablespoon (15ml) fresh lemon juice

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Instructions

Preheat the oven to 350°F. Generously grease and flour a 12-cup bundt pan.
Toss the rinsed blueberries with 1 tablespoon of flour in a small bowl until evenly coated and set aside.
In a medium bowl, whisk together the remaining 3 cups of flour, baking powder, and salt; set aside.
In the mixing bowl of a stand mixer, combine the sugars and butter, creaming until light and fluffy.
Add eggs one at a time, mixing each thoroughly before adding the next. Then, add vanilla, lemon juice, and lemon zest, mixing until just combined.
Alternately add the dry ingredients and sour cream to the mixture in thirds, mixing slowly to prevent overmixing. Gently fold in the blueberries.
Pour the batter into the prepared bundt pan and bake for 55-65 minutes. Set on a cooling rack for twenty minutes, then cool in the pan for another 15-20 minutes before turning out onto a rack.

Notes

Ensure the blueberries are evenly coated with flour to prevent sinking in the batter.
Let the cake cool slightly before removing it from the pan to avoid sticking.
For extra lemon flavor, drizzle a lemon glaze made from powdered sugar and lemon juice on top.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 24g
Sodium: 200mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 3g
Cholesterol: 80mg