Lemon Blueberry Bundt Cake
An easy and delicious lemon blueberry bundt cake. This cake is buttery and delicious, very close to a lemon blueberry pound cake.
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Ingredients
- 2 ¾ cups flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ 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
Icing
- 1 ½ tablespoons butter, melted
- 2 cups powdered sugar
- ⅓ cups lemon juice
- pinch salt
- 1 tablespoon lemon zest
Instructions
- 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)
Icing
- 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.
Video
Nutrition
Calories: 533kcal | Carbohydrates: 82g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 247mg | Potassium: 175mg | Fiber: 1g | Sugar: 57g | Vitamin A: 700IU | Vitamin C: 9.7mg | Calcium: 64mg | Iron: 1.8mg