Description
This Lemon Blueberry Bundt Cake is moist, tender, and bursting with juicy blueberries and bright citrus flavor. Finished with a simple lemon glaze, it’s an elegant dessert perfect for any occasion.
Ingredients
Scale
Ingredients
Cake
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups sugar
- 4 large eggs
- 1 cup sour cream or Greek yogurt
- 1/2 cup milk
- 2 tbsp lemon zest
- 1/4 cup lemon juice
- 2 cups fresh blueberries
- 1 tbsp flour (for coating berries)
Lemon Glaze
- 1 1/2 cups powdered sugar
- 3–4 tbsp lemon juice
- 1 tsp lemon zest
Instructions
Instructions
- Preheat oven: Set to 350°F (175°C). Grease and flour a Bundt pan.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt.
- Cream butter: Beat butter and sugar until light and fluffy.
- Add eggs: Mix in eggs one at a time, then add lemon zest and juice.
- Combine: Alternate adding dry ingredients with sour cream and milk until smooth.
- Add blueberries: Toss blueberries with flour and gently fold into batter.
- Bake: Pour into pan and bake 50–60 minutes until a toothpick comes out clean.
- Cool: Let cool in pan 10–15 minutes, then invert onto rack to cool completely.
- Glaze: Drizzle lemon glaze over cooled cake.
Notes
Coating blueberries helps prevent sinking. For extra moisture, use full-fat sour cream. You can dust with powdered sugar instead of glaze for a lighter finish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: lemon blueberry bundt cake, citrus cake, blueberry dessert, bundt cake recipe
