Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is a moist and dense dessert that perfectly balances sweet and tart flavors, making it an ideal treat for any occasion.
Equipment
- bundt pan
- mixing bowl
- electric mixer
- measuring cups
- measuring spoons
Ingredients
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream or substitute with 1 cup yogurt + 1 tsp baking soda
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup fresh lemon juice
- 1 zest of 1 lemon
- 1 tsp vanilla extract
- 2 cups fresh or frozen blueberries floured if fresh
Instructions
- Preheat the oven to 350°F and prepare a bundt pan by greasing and flouring it.
- Combine flour, baking powder, baking soda, and salt in a bowl; set aside.
- Beat the softened butter and sugar on medium-high speed for about 3 minutes until creamy.
- Add eggs one at a time, mixing well after each addition.
- Gradually incorporate the flour mixture into the butter and egg mixture, alternating with the sour cream, lemon juice, lemon zest, and vanilla extract.
- Gently fold in the blueberries.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-75 minutes, checking for doneness with a knife.
- For the glaze, mix powdered sugar, lemon juice, salt, and lemon zest, then gradually add melted butter until well combined.
- Drizzle the glaze over the cooled cake.
Notes
Ensure the oven is preheated before baking. Different bundt pans may require adjustments in baking time. Ovens may vary in temperature; using an oven thermometer is recommended for accuracy. For a moister cake, consider adding an extra egg yolk.