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Lemon Blueberry Bundt Cake

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This Lemon Blueberry Bundt Cake is a showstopper with a tender, moist texture, fresh lemon flavor, and juicy blueberries, topped with a buttery lemon glaze. Perfect for any occasion.

Ingredients

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)

4 tablespoons unsalted butter (for the glaze), melted

1 cup powdered sugar

2 to 3 tablespoons lemon juice (for the glaze, fresh)

Instructions

  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!

Notes

  • Store the cake in an airtight container at room temperature for up to 2 days.
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Freeze the cake for up to 3 months, thaw overnight before serving.
  • For a dairy-free version, use a dairy-free butter substitute and swap sour cream and milk for plant-based alternatives.
  • Fresh blueberries can be used instead of frozen, just toss them in flour to prevent sinking.

Nutrition

Find it online: http://recipesbyjanet.com/lemon-blueberry-bundt-cake/