Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake: A Perfect Blend of Citrus and Berries

There’s something truly magical about the combination of lemon and blueberry. It’s a marriage of flavors that brings out the best in each other, and in this Lemon Blueberry Bundt Cake recipe, you’ll experience that harmony in every bite. This cake is not only beautiful with its rich, golden color and vibrant bursts of blue, but it’s also delightfully moist and packed with the fresh zing of lemon. Whether you’re serving it at a brunch, as a dessert for a special dinner, or simply enjoying a slice with a cup of tea, this cake is sure to impress.

Ingredients

Cake:

• 2 1/2 cups all-purpose flour (312 grams), also known as plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter (168 grams), room temperature
• 1 3/4 cups granulated sugar (350 grams)
• 2 tablespoons lemon zest
• 2 tablespoons vegetable oil (30 ml), or canola oil
• 1 1/2 teaspoons vanilla extract
• 4 large eggs
• 1/2 cup sour cream (180 ml)
• 1/4 cup milk (60 ml), 2% or whole milk preferred
• 1/4 cup lemon juice (60 ml), freshly squeezed
• 1 tablespoon all-purpose flour
• 1 1/2 cups blueberries (about 190 grams), fresh or frozen

Lemon Glaze:

• 1 cup powdered sugar (110 grams)
• 1-2 tablespoons lemon juice (15-30 ml), freshly squeezed

Directions

1. Preheat the Oven: Set your oven to 325°F (160°C). Prepare your bundt pan by greasing it with butter and lightly dusting with flour, or use a pan release spray, ensuring all cavities are well-coated.
2. Mix Dry Ingredients: In a medium bowl, whisk together the 2 1/2 cups flour, baking powder, baking soda, and salt. Set this aside for later.
3. Cream Butter and Sugar: In a large mixing bowl, beat together the room temperature butter, granulated sugar, and lemon zest until the mixture is fluffy. Incorporate the oil and vanilla extract into this mixture.
4. Add Eggs and Dry Ingredients: Add the eggs one at a time, beating well after each addition. Alternately add the dry ingredients and wet ingredients (sour cream and milk) to the butter mixture, starting and ending with the dry ingredients. Mix just until combined after each addition.
5. Incorporate Lemon Juice: Gently stir in the freshly squeezed lemon juice.
6. Prepare Blueberries: Toss the blueberries with one tablespoon of flour. This helps to prevent the berries from sinking to the bottom during baking.
7. Fold in Blueberries and Bake: Carefully fold the blueberries into the batter. Spoon the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the cake comes out clean.
8. Cool and Glaze: Allow the cake to cool in the pan on a wire rack for about 30 minutes before inverting onto the rack to cool completely. For the glaze, whisk the powdered sugar with lemon juice, adjusting the consistency as needed. Drizzle over the cooled cake.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 55-65 minutes
• Total Time: 75-85 minutes
• Calories: 320 kcal per slice
• Servings: 12 slices

This Lemon Blueberry Bundt Cake is a wonderful treat that celebrates the brightness of lemon and the sweet, subtle tartness of blueberries. It’s perfect for any occasion, or just when you need a little something special to brighten your day. Enjoy baking and even more so, enjoy savoring every slice!