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Lemon Blueberry Bundt Cake

Moist Lemon Blueberry Bundt Cake for the Perfect Brunch Treat

This Lemon Blueberry Bundt Cake is a delightful dessert bursting with citrus flavor, perfect for brunch or afternoon tea.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides necessary structure for a perfect rise.
  • 1 tablespoon baking powder Essential for a light and fluffy texture.
  • 0.5 teaspoon baking soda Balances acidity in the batter.
  • 0.5 teaspoon salt Enhances overall flavors.
  • 0.5 cups unsalted butter Adds richness and moisture.
  • 1 cups granulated sugar Sweetens the cake.
  • 3 large eggs Acts as a binder and adds moisture.
  • 1 tablespoon lemon zest Infuses the cake with fresh citrus flavor.
  • 0.25 cups fresh lemon juice Adds bright acidity.
  • 1 teaspoon vanilla extract Enhances flavor profile.
  • 0.5 cups sour cream Contributes to moist texture.
  • 1.5 cups fresh or frozen blueberries Bursts of flavor and delightful texture.
For the Glaze
  • 1 cups powdered sugar Sweetens the tangy glaze.
  • 2 tablespoons lemon juice Adds acidity for a bright finish.
  • 1 tablespoon lemon zest Intensifies lemony goodness.

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a Bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Beat butter and sugar together in a large bowl until light and fluffy, about 3-5 minutes.
  4. Incorporate eggs one at a time into the butter and sugar mixture.
  5. Mix in the lemon zest, lemon juice, and vanilla extract until just combined.
  6. Gradually add dry ingredients and sour cream in alternating batches until just mixed.
  7. Gently fold in blueberries that have been tossed in flour to prevent sinking.
  8. Pour batter into prepared pan and bake for 55-60 minutes until a toothpick comes out clean.
  9. Cool in pan for 15 minutes before inverting onto a wire rack to cool completely.
  10. Whisk together powdered sugar, lemon juice, and zest to make the glaze.
  11. Drizzle glaze over the cooled cake and allow to set before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing and a smoother batter. Avoid overmixing to maintain a light texture.

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