Description
This Blueberry Lemon Bundt Cake combines zesty lemon flavour and juicy blueberries in a moist, buttery cake topped with a bright lemon glaze. A refreshing dessert for any occasion.
Ingredients
2 cups (300g) blueberries + 1 tbsp flour
2¾ cups (345g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
¾ cup (170g) butter, room temperature
2 cups (400g) sugar
4 large eggs, room temperature
2 tsp vanilla extract
⅓ cup (80ml) lemon juice
2 tbsp lemon zest
¼ cup (60ml) vegetable oil
1 cup (230g) sour cream, room temperature
1 cup (120g) confectioners’ sugar
2–3 tbsp fresh lemon juice
Instructions
1. Preheat oven to 350°F (176°C) and grease a 10-inch Bundt pan.
2. Toss blueberries with flour and set aside.
3. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
4. Cream butter and sugar for 4–5 minutes until light and fluffy.
5. Add eggs one at a time, mixing well after each.
6. Mix in vanilla, lemon juice, zest, and oil.
7. Alternate adding dry ingredients and sour cream, beginning and ending with flour.
8. Fold in blueberries gently.
9. Pour batter into the Bundt pan and smooth the top.
10. Bake 50–65 minutes or until a toothpick comes out clean.
11. Cool 30 minutes in the pan, then invert onto a rack.
12. Whisk confectioners’ sugar and lemon juice to make glaze.
13. Pour glaze over the cooled cake and let it set for 15 minutes.
Notes
Use room-temperature ingredients for an even batter.
Don’t overmix once adding flour to maintain a tender crumb.
Store at room temperature for 3 days or refrigerate up to a week.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American, Homemade
Nutrition
- Serving Size: 1 slice
- Calories: 435 kcal
- Sugar: 35 g
- Sodium: 270 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg