Description
A moist and tender lemon blueberry bundt cake brightened with fresh lemon zest and juice, studded with juicy blueberries, and finished with a silky vanilla glaze. Perfect for family gatherings and easy enough for weeknight baking.
Ingredients
Scale
- 2½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240ml) full-fat sour cream
- ⅓ cup (80ml) fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1½ cups (225g) fresh blueberries
- 1 teaspoon vanilla extract
- For the Vanilla Glaze:
- 1½ cups (180g) powdered sugar
- 3 tablespoons (45ml) milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter and dust with flour, tapping out excess.
- Zest and juice lemons; rinse and gently pat dry blueberries.
- In a large bowl, sift together flour, baking powder, baking soda, and salt.
- In a mixer bowl, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, sour cream, and vanilla extract until combined. Batter may look curdled.
- Reduce mixer speed to low and gradually add flour mixture in three parts, mixing just until combined each time. Do not overmix.
- Gently fold in blueberries with a rubber spatula, being careful not to break them.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the thickest part comes out clean or with a few moist crumbs. Start checking at 50 minutes. Tent with foil if browning too fast.
- Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Whisk powdered sugar, milk, and vanilla extract until smooth for the glaze. Adjust milk to desired consistency.
- Drizzle glaze over cooled cake and let set for at least 10 minutes before slicing.
Notes
Use fresh lemons for best flavor; thaw and drain frozen blueberries before use to avoid sogginess; do not overmix batter after adding flour to keep cake tender; let cake cool completely before glazing to prevent glaze from melting; grease bundt pan well to avoid sticking; if using frozen blueberries, toss in flour before folding in to prevent sinking.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 28
- Sodium: 210
- Fat: 13
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 1.5
- Protein: 4
Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, vanilla glaze, bundt cake recipe, easy dessert, family-friendly cake