Moist Lemon Cake With Sour Cream
If you want to make a beautiful cake but don’t want to assemble multiple layers, a bundt cake is a perfect happy medium. This lemon blueberry bundt cake is one of my favorite cakes of all time.
The texture is so moist, and the tangy lemon flavor combined with the blueberries is to die for. Whatever the occasion, this lemon blueberry cake recipe will be a definite crowd pleaser.
Baking involves a lot of science, and the way you combine ingredients is often very precise in order to achieve the right texture and taste. Here are a few tips that will ensure that your lemon blueberry bundt cake comes out tasting and looking amazing:
- Sift the flour: Sifting the flour helps give your cake a light and airy texture.
- Cream the butter & sugar: Creaming the butter and sugar is another important step that adds air into the batter to keep your cake light and fluffy.
- Don’t overmix your batter: Overmixing batter can cause your cake to be tough and chewy. Mix your batter just enough to ensure the ingredients are fully combined.
- Coat your blueberries in flour: To avoid having all your blueberries sink to the bottom of your cake, coat them in flour before you fold them into the batter. This will allow them to stay evenly distributed throughout your cake.
- Over grease your pan: Pulling your bundt cake out of the oven and flipping it over just to have the top stick to the pan is truly devastating. (Speaking from personal experience here.) Make sure you grease your pan EXTRA good. I recommend greasing it with crisco, making sure you cover the entire pan very well. Then, you’ll want to cover the inside with a layer of flour.
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Before You Start
- Take any refrigerated ingredients out and place them on the counter so they will be room temperature when you add them.
- Zest your lemons beforehand
- Soften your butter. If you want to know the fastest ways to soften butter, check out this post on How To Soften Butter Quickly.
Lemon Blueberry Bundt CakeOctober 7, 2021
- Bundt Pan 10-inch
- Wire Cooling Rack
FOR THE CAKE
- 2¾ cups all-purpose flour sifted
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter (2 sticks) softened
- 2 cups granulated sugar
- 4 eggs room temperature
- ½ cup lemon juice
- 2 tablespoon lemon zest
- 2 teaspoon pure vanilla extract
- ¾ cup buttermilk room temperature
- ½ cup sour cream
- 1½ cups blueberries fresh
- 1 tablespoon all-purpose flour (for coating blueberries)
FOR THE GLAZE
- 1½ cups powdered sugar
- ¼ cup lemon juice
FOR THE CAKE
- Preheat the oven to 350° F and grease and flour a 10-inch bundt pan. (Grease the pan with a thin layer of shortening followed by a layer of flour, making sure to cover the pan well to avoid sticking.)
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, beat the butter until smooth (4-5 min.). Add sugar and beat for 2-3 minutes until fluffy.
- Beat eggs into the butter mixture one at a time, beating well after each addition. Add lemon juice, zest, vanilla, and sour cream. Mix until fully combined.
- Mix in the flour mixture in 3 additions, alternating with the buttermilk. Mix just until ingredients are fully combined. Coat the blueberries in flour, and then gently fold them into the batter.
- Pour the batter into a greased bundt pan and bake for 50-55 minutes. Let cool for 10-15 minutes, then flip the pan over onto a cooling rack, removing your cake from the pan.
FOR THE GLAZE
- In a mixing bowl, whisk together the powdered sugar and lemon juice.
- When the cake is completely cooled, pour the glaze on top, serve, and enjoy!
- Use room temperature ingredients for best results
- Coat the blueberries in flour to help prevent sinking