Description
A refreshing bundt cake with vibrant flavors of lemon and blueberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup fresh blueberries
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan generously.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a larger mixing bowl, cream together the butter and granulated sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract, sour cream, milk, lemon zest, and lemon juice.
- Gradually mix in the dry ingredients until just combined to maintain a tender cake texture.
- Fold in the fresh blueberries gently to ensure even distribution.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle it over the cooled cake.
Notes
For the best results, use room temperature ingredients and avoid overmixing to prevent a dense cake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg