Lemon Blueberry Bundt Cake

This easy Lemon Blueberry Bundt Cake recipe is packed with lemon flavor and wild blueberries and topped with a delicious lemon glaze.

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It’s sweet and tangy, super moist, and an easy recipe to make for any occasion.

INGREDIENTS

– Sour Cream – Lemon Zest – Vegetable Oil – Blueberries – Lemon Paste Full Ingredients

In a medium bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together the sour cream, sugar, eggs, lemon zest, oil, and vanilla paste.

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Add the flour mixture to the egg mixture, stirring until combined. Fold in fresh blueberries very gently, then pour the cake batter into the prepared Bundt cake pan.

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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

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Once baked, remove from the oven and let the cake cool for about 5 minutes, then put a plate or serving dish on top of the Bundt cake pan and flip the cake onto the serving plate.

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Drizzle the glaze over the cake and let it cool completely before slicing. Serve with a dollop of whipped cream and fresh blueberries. Enjoy!

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