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Lemon Blueberry Bundt Cake

A moist and tender lemon bundt cake bursting with fresh blueberries and topped with a sweet, tart lemon glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2.5 cups all-purpose flour + 2 tbsp for dusting berries
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup unsalted butter softened
  • 1.75 cups granulated sugar
  • 4 eggs large, room temp
  • 1 tbsp fresh lemon zest
  • 0.25 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup sour cream or greek yogurt, room temp
  • 2 cups fresh blueberries washed and dried
Lemon Glaze
  • 1.5 cups powdered sugar
  • 2-3 tbsp fresh lemon juice

Equipment

  • 10-12 cup bundt pan
  • Stand Mixer or Hand Mixer
  • Mixing bowls
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-12 cup bundt pan.
  2. Whisk together 2.5 cups flour, baking powder, baking soda, and salt in a bowl.
  3. In a large mixer bowl, cream the butter and sugar until light and fluffy (3-4 minutes).
  4. Beat in eggs one at a time, followed by lemon zest, lemon juice, and vanilla.
  5. Alternately add the dry ingredients and sour cream in batches, beginning and ending with the dry ingredients. Mix just until combined.
  6. Toss the blueberries with the remaining 2 tbsp of flour, then gently fold them into the batter.
  7. Spoon batter into the pan and bake for 55-65 minutes until a skewer comes out clean.
  8. Cool in the pan for exactly 15 minutes before inverting onto a wire rack to cool completely.
  9. Whisk powdered sugar and lemon juice together to make the glaze. Drizzle over the cooled cake and garnish with fresh berries.

Notes

Do not skip tossing the blueberries in flour! This prevents them from sinking to the bottom of your cake pan during baking.