Lemon Blueberry Bundt Cake
A delightful bundt cake with zesty lemon and sweet blueberries, perfect for breakfast, snacks, or dessert.
Ingredients
Cake Ingredients
- 3 cups all-purpose flour Structure
- 1.5 teaspoons baking powder Leavening agent
- 1.5 teaspoons salt Enhances flavor
- 0.75 cups unsalted butter, melted Adds moisture
- 2 cups granulated sugar Sweetness
- 4 large eggs Binding agent
- 1 teaspoon vanilla extract Flavor enhancement
- 1 tablespoon lemon zest Brightens flavor
- 2 tablespoons lemon juice, fresh Adds acidity
- 0.5 cups sour cream Moisture and richness
- 0.5 cups milk Dilutes batter
- 10 ounces frozen blueberries Sweet bursts
- 1 tablespoon all-purpose flour For blueberries, prevents sinking
Glaze Ingredients
- 4 tablespoons unsalted butter Adds richness
- 1 cup powdered sugar For glaze sweetness
- 2-3 tablespoons lemon juice For glaze acidity
Instructions
Preparation
- Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In an electric mixer, blend melted butter with granulated sugar until combined.
- Add the eggs one at a time, mixing well between each addition.
- Add the vanilla extract, lemon zest, and lemon juice. Mix until well blended.
- Gradually add half of the flour mixture to the batter and mix until just combined.
- Incorporate the sour cream, mixing until combined.
- Add the remaining flour mixture followed by the milk. Mix gently until just combined.
- In a small bowl, toss the frozen blueberries with 1 tablespoon of flour to coat.
- Gently fold the floured blueberries into the batter.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake the cake for 65-80 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 1 hour before inverting onto a plate.
Glazing
- Whisk together the melted butter, powdered sugar, and lemon juice for the glaze.
- Let the glaze thicken for 10 minutes before pouring it over the cooled cake.
Serving
- Slice the cake into pieces and enjoy.
Notes
Use room temperature ingredients for better emulsification. Don’t overmix the batter for a lighter cake. Experiment with other fruit or citrus zests for variations.