This Lemon Blueberry Bundt Cake is a perfect balance of citrusy brightness and sweet blueberry goodness, making it a delightful treat for any occasion.

The moist and tender cake, enhanced with the zesty lemon glaze, creates a perfect harmony of flavors. Each bite is a burst of freshness, making this bundt cake a wonderful choice for various occasions, from afternoon tea to dessert after a special meal.

If you enjoy the combination of lemon and blueberry, you’re sure to find this recipe both delightful and mouthwatering.

  • Preparation Time: 20 min
  • Cooking Time: 50-60 min
  • Total Time: 1h 20 min
  • Servings: 12-16

Ingredients:

For the Cake:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup fresh lemon juice
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries, tossed in 1 tablespoon flour

For the Glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
  2. Prepare Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar:
    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add Eggs:
    • Add the eggs one at a time, beating well after each addition.
  5. Incorporate Lemon Flavors:
    • Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined.
  6. Combine Dry and Wet Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  7. Fold in Blueberries:
    • Gently fold the flour-coated blueberries into the batter.
  8. Fill the Bundt Pan:
    • Spoon the batter into the prepared bundt pan, spreading it evenly.
  9. Bake:
    • Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool:
    • Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
  11. Prepare the Glaze:
    • In a small bowl, whisk together the confectioners’ sugar, fresh lemon juice, and lemon zest until smooth.
  12. Glaze the Cake:
    • Once the cake is completely cool, drizzle the lemon glaze over the top.
  13. Serve and Enjoy:
    • Slice the Lemon Blueberry Bundt Cake, serve, and savor the delightful combination of zesty lemon and bursts of juicy blueberries.