Description
A buttery lemon blueberry bundt cake with fresh lemon flavor, juicy blueberries, and a sweet lemon glaze.
Ingredients
Scale
- 2 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter
- 2 cups sugar
- 4 large eggs
- 3 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 cups blueberries
- 2 tablespoons flour for blueberries
- 1 1/2 tablespoons butter melted
- 2 cups powdered sugar
- 1/3 cup lemon juice
- Pinch salt
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 350°F.
- Grease and flour a bundt pan.
- Whisk flour, baking powder, baking soda, and salt.
- Beat butter and sugar until fluffy.
- Add eggs one at a time.
- Gradually mix in dry ingredients.
- Add lemon juice, zest, vanilla, and sour cream.
- Fold in blueberries.
- Transfer batter to prepared pan.
- Bake 60 to 75 minutes until done.
- Cool cake before removing from pan.
- Mix glaze ingredients until smooth.
- Pour glaze over cooled cake and serve.
Notes
- Use fresh lemon juice for best flavor.
- Frozen blueberries may be used without flour coating.
- Baking time may vary depending on oven and pan.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 533
- Sugar: 57
- Sodium: 247
- Fat: 21
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 82
- Fiber: 1
- Protein: 5
- Cholesterol: 112