Description
A bright, tender bundt cake filled with blueberries and topped with a tangy lemon glaze.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)
- 1 cup powdered sugar
- 2 – 3 tbsp lemon juice
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease and flour a Bundt pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
- Alternate adding dry mix and sour cream, mixing until just combined.
- Fold in the flour-coated blueberries gently.
- Pour batter into the pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick comes out clean.
- Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Whisk powdered sugar with 2 to 3 tablespoons lemon juice until smooth and drizzle over the cooled cake.
- Let the glaze set before slicing and serving.
Notes
Use room temperature eggs and butter for a smoother batter. Toss blueberries in flour to prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: lemon cake, blueberry cake, dessert, bundt cake