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Lemon Blueberry Bundt Cake

Moist Lemon Blueberry Bundt Cake for Sweet Moments

This Lemon Blueberry Bundt Cake is a delightful dessert that blends moistness with vibrant citrus and juicy blueberry flavors.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Consider using gluten-free flour if needed.
  • 1 teaspoon Baking Powder Always check for freshness before using.
  • 0.5 teaspoon Baking Soda Balances acidity of lemon juice and yogurt.
  • 0.5 teaspoon Salt Kosher salt works best for a cleaner taste.
  • 0.5 cups Unsalted Butter Can be replaced with margarine or a dairy-free alternative.
  • 1 cups Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 2 large Eggs Essential for binding and moisture.
  • 1 tablespoon Lemon Zest Opt for zest from unwaxed lemons.
  • 0.25 cups Lemon Juice Fresh juice is key for flavor.
  • 1 teaspoon Vanilla Extract Use vanilla bean paste for added aroma.
  • 0.5 cups Sour Cream or Greek Yogurt Can be substituted with full-fat yogurt.
  • 1-2 cups Fresh or Frozen Blueberries Coat in flour to prevent sinking.
For the Glaze
  • 1 cups Powdered Sugar Adjust thickness with more lemon juice if needed.

Equipment

  • bundt pan
  • Mixing Bowls
  • Electric mixer
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy, about 3–5 minutes.
  4. Incorporate eggs, lemon zest, lemon juice, and vanilla extract, mixing well.
  5. Gradually add dry ingredients to the wet mix, alternating with sour cream, mixing gently.
  6. Fold in flour-coated blueberries until evenly distributed.
  7. Pour batter into prepared pan and bake for about 1 hour or until a toothpick comes out clean.
  8. Cool for 10 minutes, then invert to a wire rack to cool completely.
  9. Whisk together powdered sugar, lemon juice, and lemon zest for the glaze.
  10. Drizzle the glaze over the cooled cake and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 4mgCalcium: 20mgIron: 1mg

Notes

Ensure eggs are at room temperature for better mixing. Don't overmix to keep cake fluffy. Store in an airtight container for freshness.

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