Description
A delightful bundt cake combining tart lemon and sweet blueberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- Zest of 2 lemons
- 1 cup blueberries (fresh or frozen)
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease your bundt pan with butter or non-stick spray.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream together the softened butter and granulated sugar until fluffy, about 3-5 minutes.
- Add the eggs one at a time, then mix in the vanilla extract and lemon zest.
- Fold in the sour cream, then gradually mix in the dry ingredients. Gently fold in the blueberries.
- Pour the batter into the greased bundt pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Mix the powdered sugar and lemon juice for the glaze and drizzle over the cooled cake.
Notes
Cake can be served with whipped cream, vanilla ice cream, or topped with extra lemon zest.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg