Description
Lemon blueberry bundt cake with sour cream—ultra moist, rich, and bursting with fresh citrus and juicy blueberries. A bakery-style homemade dessert perfect for any occasion.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- 1/3 cup fresh lemon juice
- 2–3 tablespoons lemon zest
- 1/2 cup milk
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon cornstarch
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons lemon juice (for glaze)
Instructions
1. Preheat oven to 350°F (175°C) and grease a bundt pan thoroughly.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in vanilla extract, lemon zest, and lemon juice.
6. Blend in sour cream until smooth.
7. Alternate adding dry ingredients and milk, mixing gently.
8. Coat blueberries with cornstarch and fold into batter.
9. Pour batter into bundt pan and smooth evenly.
10. Bake for 50–65 minutes until a toothpick comes out clean.
11. Cool in pan for 15–20 minutes, then transfer to rack.
12. Mix glaze ingredients and drizzle over cooled cake.
Notes
- Use room temperature ingredients for best texture.
- Grease bundt pan well to prevent sticking.
- Do not overmix the batter.
- Fresh blueberries give best flavor and texture.
- Store airtight for up to 5 days or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg