Lemon Blueberry Bundt Cake

Why You’ll Love This Recipe

This Lemon Blueberry Bundt Cake has it all: vibrant flavors, a light and fluffy texture, and a beautiful appearance. The combination of fresh lemon and blueberries is always a winner, and this cake brings it to life in the most delicious way possible. The buttery glaze adds a rich, sweet finish to each slice, making it the perfect dessert for any occasion. The recipe is easy to follow, and with its impressive look and flavor, it’s guaranteed to be a crowd-pleaser!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 3 cups all-purpose flour

• 1 ½ teaspoons baking powder

• 1 ½ teaspoons salt

• ¾ cup unsalted butter (12 tablespoons), melted

• 2 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest (freshly grated)

• 2 tablespoons lemon juice (fresh)

• ½ cup sour cream (full-fat preferred)

• ½ cup milk (whole or low-fat)

• 10 ounces frozen blueberries (fresh can be used as an alternative)

• 1 tablespoon all-purpose flour (for tossing the blueberries)

For the Lemon Glaze:

• 4 tablespoons unsalted butter, melted

• 1 cup powdered sugar

• 2 to 3 tablespoons lemon juice (fresh)

Directions

1. Preheat your oven to 325°F (165°C) and generously grease and flour a 10-inch bundt pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In the bowl of an electric mixer, blend together the melted butter and sugar. Add the eggs one at a time, blending for 10-15 seconds between each addition.

4. Mix in the vanilla, lemon zest, and lemon juice until well combined.

5. Gradually add about half of the flour mixture while mixing, then add the sour cream. Continue mixing and then add the remaining flour mixture, followed by the milk. Mix until just combined.

6. In a small bowl, toss the blueberries with the 1 tablespoon of flour to coat evenly. Gently fold the blueberries into the batter using a spatula.

7. Pour the batter into the prepared bundt pan and bake for 65-80 minutes, or until the top is golden brown, and a toothpick inserted into the center of the cake comes out clean.

8. Allow the cake to cool in the pan for about 1 hour before attempting to remove it. Use a small spatula to gently loosen the edges and invert the pan onto a cake plate or baking sheet.

9. For the glaze, whisk together the melted butter, powdered sugar, and lemon juice in a bowl. Allow the glaze to sit for 10 minutes to thicken slightly.

10. Once the cake has cooled, pour the glaze over the top, slice, and enjoy!

Servings and Timing

• Servings: 12

• Prep time: 20 minutes

• Cook time: 1 hour 20 minutes

• Total time: 1 hour 40 minutes

Storage/Reheating

• Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezer: To freeze, allow the cake to cool completely. Wrap it in plastic wrap, followed by foil, and place it in an airtight container or ziplock bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before slicing and serving.

FAQs

1. Can I use fresh blueberries instead of frozen ones?

Yes, fresh blueberries work perfectly in this recipe! Toss them in flour just as you would with frozen ones to prevent them from sinking to the bottom of the cake.

2. Can I make this cake ahead of time?

Yes, you can make this cake a day or two ahead of time. Just store it in an airtight container at room temperature, or refrigerate it for a longer shelf life.

3. Can I use a different fruit in this recipe?

Yes, you can substitute the blueberries with other berries like raspberries or blackberries, or even diced strawberries.

4. Is there a dairy-free version of this recipe?

To make this recipe dairy-free, you can use a dairy-free butter substitute and swap the sour cream and milk with plant-based alternatives like coconut yogurt and almond milk.

5. How do I prevent the blueberries from sinking in the batter?

Toss the blueberries with a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom while baking.

6. Can I use a different pan size?

If you don’t have a 10-inch bundt pan, you can use a 9-inch pan, but the cake may bake faster, so be sure to check for doneness early.

7. How do I know when the cake is done baking?

Test the cake by inserting a toothpick into the center. If it comes out clean or with just a few crumbs attached, it’s done. If it comes out wet, continue baking for a few more minutes.

8. Can I add more lemon zest for a stronger flavor?

Yes, you can increase the lemon zest to suit your taste! Just be mindful not to add too much, as it could overpower the other flavors.

9. How thick should the glaze be?

The glaze should be thick enough to drizzle over the cake but still liquid enough to spread easily. If it’s too thick, add more lemon juice to reach the desired consistency.

10. Can I make this cake without the glaze?

While the glaze adds a lovely sweet-tart finish, you can certainly skip it if you prefer a less sweet cake.

Conclusion

This Lemon Blueberry Bundt Cake is the perfect dessert to brighten up any occasion. With its tender texture, fresh fruit, and tangy glaze, it’s a delightful treat everyone will love. Whether for a party or just as a simple indulgence, this cake is sure to become a favorite in your recipe repertoire. Enjoy a slice today!