Lemon Blueberry Bundt Cake

4.66 from 152 votes

An easy and delicious lemon blueberry bundt cake. This cake is buttery and delicious, very close to a lemon blueberry pound cake.

Course Dessert

Cuisine American

Keyword blueberry, cake, dessert, lemon blueberry bundt cake

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Servings servings

Calories 533kcal

2 3/4 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2 cup sugar
4 large eggs
3 tablespoons lemon juice about 2 large lemons
2 tablespoons lemon zest about 2 large lemons
1 teaspoon vanilla
1 cup sour cream
3 cup blueberries mix with 2 tablespoons flour. NOTE: you can use frozen but skip mixing frozen berries with flour

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.
Pour over your cake, let cool.