Name: Lemon Blueberry Bundt Cake
Prep time: 20 min
Cook time: 55 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tbsp lemon zest (from about 2 lemons); 1/4 cup fresh lemon juice; 1 cup sour cream or Greek yogurt; 1 tsp vanilla extract; 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen); 2 tbsp all-purpose flour (for tossing blueberries); For the glaze (optional): 1 cup powdered sugar; 2–3 tbsp fresh lemon juice (for glaze)

Description

A bright and refreshing Lemon Blueberry Bundt Cake made with fresh lemon zest, juicy blueberries, and sour cream for a moist, tender crumb. Perfect for brunch, dessert, or an afternoon treat.

Ingredients

3 cups all-purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tbsp lemon zest (from about 2 lemons)

1/4 cup fresh lemon juice

1 cup sour cream or Greek yogurt

1 tsp vanilla extract

1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)

2 tbsp all-purpose flour (for tossing blueberries)

For the glaze (optional): 1 cup powdered sugar

2–3 tbsp fresh lemon juice (for glaze)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in lemon zest, lemon juice, sour cream (or Greek yogurt), and vanilla extract until combined.
Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
Toss blueberries with 2 tablespoons of flour, then gently fold into the batter.
Pour batter evenly into prepared bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
If desired, mix powdered sugar with lemon juice and drizzle glaze over the cooled cake.

Notes

Use frozen blueberries without thawing to prevent excess moisture.

Thoroughly grease and flour the bundt pan to avoid sticking.

Greek yogurt can be substituted for sour cream.

Store at room temperature for up to 3 days or refrigerate for up to 5 days.

Freeze individual slices tightly wrapped for up to 3 months.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 42g
Sodium: 220mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 65g
Fiber: 2g
Protein: 6g
Cholesterol: 110mg