Name: Lemon-Blueberry Bundt Cake
Prep time: 20 min
Total time: 1 h 30 min
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon lemon zest (from about 1 lemon); ½ cup (1 stick) unsalted butter, softened; 1 ½ cups granulated sugar; 3 large eggs, room temperature; 1 teaspoon vanilla extract; 1 teaspoon lemon extract (optional, for extra lemon flavor); 1 cup sour cream, room temperature; 1 ½ cups fresh blueberries (or frozen, thawed); 1 tablespoon flour (for coating the blueberries); 1 cup powdered sugar; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon lemon zest (optional, for extra zing); Lemon Zest: The zest of the lemon is the key ingredient to infuse the cake with its tangy, citrus flavor. It enhances the cake’s aroma and adds a burst of freshness.; Sour Cream: Sour cream adds moisture to the cake, making it soft and tender. It helps balance the tangy lemon with a subtle richness.; Blueberries: The blueberries not only add sweetness to the cake but also create pockets of juicy, burst-in-your-mouth fruit. They bring color and flavor to every bite.; Butter: The butter contributes to the cake’s rich flavor and smooth texture. It helps create a tender crumb.

Ingredients

Scale

For the Cake:

2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon lemon zest (from about 1 lemon)
½ cup (1 stick) unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract (optional, for extra lemon flavor)
1 cup sour cream, room temperature
1 ½ cups fresh blueberries (or frozen, thawed)
1 tablespoon flour (for coating the blueberries)

For the Lemon Glaze:

1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest (optional, for extra zing)

Ingredient Highlights

Lemon Zest: The zest of the lemon is the key ingredient to infuse the cake with its tangy, citrus flavor. It enhances the cake’s aroma and adds a burst of freshness.
Sour Cream: Sour cream adds moisture to the cake, making it soft and tender. It helps balance the tangy lemon with a subtle richness.
Blueberries: The blueberries not only add sweetness to the cake but also create pockets of juicy, burst-in-your-mouth fruit. They bring color and flavor to every bite.
Butter: The butter contributes to the cake’s rich flavor and smooth texture. It helps create a tender crumb.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cake Batter:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 10-inch Bundt pan with butter or non-stick spray and dust it lightly with flour to ensure the cake comes out easily after baking.
Mix Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Add the lemon zest to the dry ingredients and whisk them together to combine.
Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 3-4 minutes.
Add the Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract and optional lemon extract for an extra punch of flavor.
Incorporate the Sour Cream: Add the sour cream to the butter mixture and mix until smooth. This will give the batter a creamy consistency.
Add the Dry Ingredients: Gradually fold in the flour mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined. Be careful not to overmix to avoid a dense cake.

Coat the Blueberries:

Prepare the Blueberries: In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This helps to prevent the berries from sinking to the bottom of the cake during baking and ensures an even distribution throughout the batter.

Add the Blueberries to the Batter:

Fold in the Blueberries: Gently fold the coated blueberries into the batter with a spatula until evenly distributed. Be careful not to crush the blueberries.

Bake the Bundt Cake:

Transfer to the Bundt Pan: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Ensure the batter is evenly spread.
Bake: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The top should be golden brown.
Cool: Allow the cake to cool in the pan for 10-15 minutes. Then, carefully invert the pan onto a cooling rack and remove the Bundt pan. Let the cake cool completely.

Prepare the Lemon Glaze:

Make the Glaze: While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. The glaze should have a thick yet pourable consistency.

Glaze the Cake:

Drizzle the Glaze: Once the cake is completely cool, drizzle the lemon glaze over the top of the Bundt cake. Allow the glaze to set for about 10 minutes before serving.

Serve:

Slice and Serve: Slice the cake into generous servings and enjoy the zesty and sweet flavors of your Lemon-Blueberry Bundt Cake.

Prep Time: 20minutes

Nutrition

Serving Size: 16
Calories: 350
Fat: 15g
Carbohydrates: 45g
Protein: 3g