Name: Lemon Blueberry Bundt Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 cups All-purpose flour; 1 tsp Baking powder; 1/2 tsp Baking soda; 1/2 tsp Salt; 1 cup Unsalted butter, softened; 2 cups Granulated sugar; 4 units Large eggs; 1 tsp Vanilla extract; 2 tbsp Lemon zest; 1/4 cup Fresh lemon juice; 1 cup Sour cream; 2 cups Fresh blueberries; 1.5 cups Powdered sugar (for glaze); 2 tbsp Lemon juice (for glaze)

"A tender, buttery crumb infused with bright citrus notes and bursting with juicy, jammy blueberries in every bite. This stunning Bundt cake is finished with a sweet and tangy lemon glaze that makes it the ultimate centerpiece for any spring or summer gathering."

Ingredients

Qty	Item
3 cups 375 g	All-purpose flour
1 tsp 5 g	Baking powder
1/2 tsp 3 g	Baking soda
1/2 tsp 3 g	Salt
1 cup 225 g	Unsalted butter, softened
2 cups 400 g	Granulated sugar
4 units 4 pcs	Large eggs
1 tsp 5 ml	Vanilla extract
2 tbsp 12 g	Lemon zest
1/4 cup 60 ml	Fresh lemon juice
1 cup 240 g	Sour cream
2 cups 300 g	Fresh blueberries
1.5 cups 180 g	Powdered sugar (for glaze)
2 tbsp 30 ml	Lemon juice (for glaze)

How to Make Lemon Blueberry Bundt Cake

Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan, ensuring every crevice is coated.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Take 1 tablespoon of this mixture and toss it with the blueberries to prevent them from sinking.

In a large bowl or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, then mix in the vanilla extract, lemon zest, and 1/4 cup lemon juice.

Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.

Gently fold the floured blueberries into the batter using a spatula.

Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.

For the glaze, whisk the powdered sugar and 2 tablespoons of lemon juice until smooth. Drizzle over the cooled cake before serving.

·
Use room temperature eggs and sour cream to ensure the batter emulsifies perfectly.
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Don't overmix the batter after adding the flour, as this can result in a dense, tough cake.
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To prevent sticking, use a baking spray that contains flour or brush the pan with a paste of equal parts melted butter, oil, and flour.
·
If using frozen blueberries, do not thaw them; toss them in flour while still frozen to prevent the color from bleeding into the batter.

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt is an excellent substitute for sour cream and provides a similar tang and moisture.

How do I store the leftovers?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Can this cake be frozen?

Yes, you can freeze the unglazed cake for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw at room temperature before glazing.

Why did my blueberries sink to the bottom?

This usually happens if the batter is too thin or if the berries aren't tossed in flour. Coating them in a little flour helps them 'grip' the batter while baking.

Video Tutorials

Beth's Blueberry Lemon Bundt Cake Recipe | ENTERTAINING WITH BETH

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