Description
This Lemon Blueberry Bundt Cake is the epitome of summer baking. The combination of tangy lemon and sweet blueberries creates a refreshing and delightful flavor that’s perfect for any occasion. The cake itself is moist and tender, with a golden brown crust that’s just irresistible.
What’s more, this cake is incredibly versatile. Serve it with a cup of tea for a charming afternoon treat, or add a scoop of vanilla ice cream for a decadent dessert. It’s sure to be a hit at family gatherings, potlucks, or simply as a delightful way to brighten your day. Enjoy the burst of fresh flavors with every bite!
Ingredients
Cake:
2 1/2 cups all-purpose flour (312 grams), AKA 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 cup granulated sugar (350 grams)
2 tablespoons lemon zest
2 tablespoons vegetable oil (30 ml), or canola
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
Instructions
Preheat the oven to 325°F (160°C).
Grease and flour a non-stick large bundt pan or brush with pan release. Make sure to get into all the cavities of the bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter, sugar, and lemon zest until fluffy. Beat in the oil and vanilla extract.
With the mixer on low speed, beat in the eggs one at a time.
Still on low speed, beat 1/3 of the flour mixture into the butter mixture. Then mix in the sour cream. Mix in about 1/3 more of the flour mixture. Beat in the milk, followed by the rest of the flour mixture. Stop mixing as soon as the ingredients are combined.
Stir in the lemon juice with a large rubber spatula.
In a small to medium bowl, toss the blueberries with the 1 tablespoon of flour.
Gently fold the berries into the batter using a rubber spatula.
Spoon the batter into the prepared bundt pan and gently smooth the top.
Bake in the preheated oven for 55-65 minutes, or until an inserted toothpick comes out clean or with a few crumbs clinging to it.
Cool the cake in the bundt pan on a wire rack for about 30 minutes, then invert the cake onto the wire rack and continue cooling.
Lemon Glaze:
Whisk together the powdered sugar and 1 tablespoon of fresh lemon juice. If the glaze is too thick, whisk in a little more lemon juice. If it’s too thin, whisk in a little more powdered sugar.
Drizzle the glaze onto the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes