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Lemon Blueberry Bundt Cake

This perfectly moist lemon blueberry bundt cake is perfect for every occasion.
5
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Brunch, Cake, Dessert, Snack
Cuisine American
Servings 12 servings
Calories 355 kcal

Equipment

Ingredients
  

FOR THE CAKE

  • 2¾ cups all-purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter 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 room temperature
  • 1½ cups blueberries fresh
  • 1 tablespoon all-purpose flour (for coating blueberries)

FOR THE GLAZE

  • 1½ cups powdered sugar
  • ¼ cup lemon juice

Instructions
 

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 (3-4 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 cool, pour the glaze on top, serve, and enjoy!

Notes

  • Use a nonstick bundt pan
  • Thoroughly grease and flour the pan to prevent sticking
  • Use room temperature ingredients for best results
  • Coat the cranberries in flour to help prevent sinking
  • Be careful not to overmix the batter

Nutrition

Serving: 1servingCalories: 355kcal
Keyword lemon blueberry bundt cake
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