Description
Moist lemon blueberry bundt cake made with sour cream, fresh lemon juice, blueberries, and a sweet lemon glaze.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon flour
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F and grease a 12-cup bundt pan.
- Whisk flour, baking powder, baking soda, and salt.
- Toss blueberries with 1 tablespoon flour.
- Beat butter and sugar until fluffy.
- Add eggs one at a time.
- Mix in sour cream, lemon juice, lemon zest, and vanilla.
- Add dry ingredients and mix until combined.
- Fold in blueberries gently.
- Pour batter into prepared pan.
- Bake 50 to 60 minutes until done.
- Cool in pan for 15 minutes and transfer to a rack.
- Whisk glaze ingredients together.
- Drizzle glaze over cooled cake and serve.
Notes
- Use room-temperature ingredients.
- Do not overmix the batter.
- Coat blueberries with flour to help prevent sinking.
- Allow cake to cool completely before glazing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 36
- Sodium: 220
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 66
- Fiber: 2
- Protein: 6
- Cholesterol: 105