Lemon Blueberry Bundt Cake Recipe
This blueberry lemon bundt cake is packed with lemon flavor, wild blueberries and topped with a delicious lemon glaze. It’s sweet and tangy, super moist and an easy recipe to make for any occasion.
Servings: 12 people
Calories: 323kcal
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1½ teaspoons lemon zest (2-3 lemons)
- 1/2 cup vegetable oil
- 1 teaspoon lemon paste (or 2 teaspoons lemon extract)
- 2 cups frozen wild blueberries
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour a 9" bundt cake pan and set aside.
- In a medium bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together sour cream, sugar, eggs, lemon zest, oil, and lemon paste.
- Add the flour mixture to the egg mixture, stirring until combined. Fold in the blueberries very gently, then pour cake batter into the prepared bundt cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, in a large bowl, whisk together the powdered sugar, lemon juice, vanilla extract, and lemon extract to make the glaze, adding a bit more lemon juice or powdered sugar if necessary to reach your desired consistency.
- Once the cake is baked, remove from the oven and let the cake cool for about 5 minutes, then put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
- Drizzle the glaze over the cake and let it cool completely before slicing. Serve with a dollop of whipped cream and fresh blueberries. Enjoy!
Notes
Storing instructions: wrap in aluminum foil or place in a cake carrier with an airtight lid and store at room temperature for up to 2 days, or in the fridge for up to 4 days.
Freezing: wrap unglazed bundt cake with plastic wrap and then aluminum foil and store frozen for up to 2 months. Thaw in the fridge or at room temperature overnight before glazing.
For the blueberries, you can also use fresh, or regular frozen blueberries, thawed on a paper towel.
Nutrition
Calories: 323kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 134mg | Potassium: 159mg | Fiber: 2g | Sugar: 31g | Vitamin A: 192IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 1mg