An easy and delicious lemon blueberry bundt cake. This cake is buttery and delicious, very close to a lemon blueberry pound cake.
Keyword lemon blueberry bundt cake
Prep Time 15minutes
Cook Time 1hour10minutes
Total Time 1hour25minutes
1 1/2teaspoonbaking powder
1/4 teaspoonbaking soda
1/4 teaspoon salt
3tablespoonslemon juiceabout 2 large lemons
2tablespoons lemon zestabout 2 large lemons
3cupblueberriesmix with 2 tablespoons flour.
1 1/2tablespoonsbutter, melted
Preheat the oven to 350 degrees.
Grease and flour a bundt pan.
Mix together the flour, baking powder, baking soda, and salt. Set aside.
Beat the butter and sugar on medium-high for about 3 minutes.
Add your eggs 1 at a time, beating after each addition.
Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
Gently fold in the blueberries.
Spread the batter into the prepared bundt pan.
Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning)
Beat the powdered sugar, lemon juice, salt, and zest together.
Slowly beat in the melted butter into the sugar and lemon combo. Beat until combined well.
Let cool a bit until the desired consistency for pouring.