Lemon Blueberry Bundt Cake Recipe
Lemon blueberry bundt cake is a moist and buttery bundt cake filled with fresh blueberries and bright lemon flavor. Top this blueberry lemon cake with a deliciously sweet and tart lemon glaze. Enjoy this easy to make lemon glazed blueberry bundt for breakfast, brunch or dessert.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 citrus zester and juicer (or reamer)
- 1 10 inch (12 cup) capacity bundt pan
Ingredients
Lemon Blueberry Bundt Cake
- 2¾ cups (330 g) all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 cups (400 g) granulated sugar
- 3 tablespoons lemon zest (about 3 large lemons)
- 1 cup (226 g) unsalted butter, room temperature
- 4 large eggs, room temperature
- 1 cup (260 g) sour cream, room temperature
- ¼ cup (60 ml) lemon juice
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries tossed in 2 tablespoons flour
Lemon Glaze
- 2 cups (240 g) powdered sugar
- 2 - 3 tablespoons (30 - 45 ml) lemon juice
Instructions
- Preheat the oven to 350 F (170 C). Grease a 10- inch (12 cup capacity bundt pan) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan.
- In a large bowl, whisk the flour, baking powder, baking soda and salt together until well combined.2¾ cups (330 g) all purpose flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In another small mixing bowl, mix the sugar and lemon zest together until well combined and like the consistency of wet sand. In the bowl of a stand mixer fitted with whisk attachment, cream the butter and lemon sugar together until light and fluffy. This takes about 2 - 3 minutes at medium speed.2 cups (400 g) granulated sugar, 3 tablespoons lemon zest , 1 cup (226 g) unsalted butter, room temperature
- With the mixer on low, mix in the eggs, lemon juice and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined. By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the sour cream until the batter is just combined. Fold in the flour coated blueberries.4 large eggs, room temperature, 1 cup (260 g) sour cream, room temperature, ¼ cup (60 ml) lemon juice, 1 teaspoon vanilla extract , 2 cups fresh blueberries
- Evenly scoop the lemon blueberry cake batter into the prepared bundt pan. Bake the lemon blueberry sour cream bundt cake for 50 - 60 minutes or until a toothpick inserted into the center of the moist lemon and blueberry cake comes out with a few moist crumbs.
- Cool the cake in the pan for 10 minutes. Invert the bundt cake pan onto another cooling rack or plate. Fully cool the lemon berry bundt cake to room temperature before topping with lemon glaze.
- In a mixing bowl, whisk the powdered sugar with lemon juice until well combined. Pour the glaze over the cooled blueberry lemon cake. Allow 30 - 45 minutes for the glaze to set, slice and enjoy.2 cups (240 g) powdered sugar, 2 - 3 tablespoons (30 - 45 ml) lemon juice
Notes
Store: This blueberry and lemon bundt cake is super moist and will do just fine when stored in the fridge or at room temperature. Keep the cake in an airtight container at room temperature for up to 2 - 3 days or covered in plastic wrap in the fridge for up to 5 days.
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