Lemon Blueberry Bundt Cake
The citrusy aroma feels fresh and uplifting, while the burst of blueberries adds just the right amount of sweetness.
Equipment
- Bundt pan (10–12 cup capacity)
- Mixing Bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Cooling Rack
- Zester or fine grater
Ingredients
For the cake
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1¾ cups granulated sugar
- 4 large eggs room temperature
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- ¾ cup sour cream
- 1½ teaspoons vanilla extract
- 1½ cups fresh blueberries
For the lemon glaze (optional)
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice
Instructions
Prep the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Generously grease a 10–12 cup Bundt pan, making sure to get into every curve and crevice. Lightly dust with flour and tap out the excess.
- Pro tip: A well-greased pan is non-negotiable for Bundt cakes. Take the extra minute—it saves heartbreak later.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Set aside so everything is evenly combined and ready to go.
- Pro tip: Whisking now helps the cake rise evenly and prevents random salty or bitter bites.
Cream the Butter and Sugar
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- This should take about 3–4 minutes with a mixer.
- Pro tip: Don’t rush this step. Proper creaming adds air to the batter, which makes the cake soft instead of dense.
Add the Eggs
- Add the eggs one at a time, mixing well after each addition.
- Scrape down the sides of the bowl to keep everything evenly mixed.
- Pro tip: Room-temperature eggs blend more smoothly and help prevent the batter from curdling.
Add the Lemon Flavor
- Mix in the lemon juice, lemon zest, and vanilla extract until fully combined.
- The batter may look slightly curdled at this stage—that’s totally normal.
Alternate Dry Ingredients and Sour Cream
- Add half of the dry ingredients to the batter and mix gently.
- Add the sour cream and mix just until combined.
- Finish with the remaining dry ingredients, mixing slowly.
- Pro tip: Mix on low speed and stop as soon as everything comes together. Overmixing can make the cake tough.
Prepare and Fold in the Blueberries
- Toss the blueberries with 1 tablespoon of flour to lightly coat them.
- Gently fold them into the batter using a spatula.
- Pro tip: Folding instead of mixing keeps the berries intact and prevents purple streaks.
Fill the Bundt Pan
- Spoon the batter evenly into the prepared pan.
- Smooth the top gently with a spatula.
Bake the Cake
- Bake for 45–55 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
- The top should look golden and spring back lightly when touched.
- Pro tip: Start checking at the 45-minute mark—oven temperatures can vary.
Cool and Release
- Let the cake cool in the pan for 15 minutes.
- Carefully invert onto a cooling rack and allow it to cool completely before glazing.
- Pro tip: Releasing too early can cause sticking, but waiting too long can trap steam—15 minutes is the sweet spot.
Add the Glaze (Optional)
- Whisk powdered sugar and lemon juice until smooth and pourable.
- Drizzle over the cooled cake and let it set before slicing.
- Pro tip: For a thicker glaze, use less lemon juice. For a lighter drizzle, add a few extra drops.
Notes
Nutritional Value (per serving, approximate)
- Calories: 330 kcal
- Carbohydrates: 45 g
- Protein: 4 g
- Fat: 15 g
- Saturated Fat: 9 g
- Cholesterol: 75 mg
- Sodium: 180 mg
- Fiber: 1 g
- Sugars: 28 g