A moist lemon bundt cake filled with fresh blueberries and topped with a sweet lemon glaze. This blueberry lemon bundt cake is a perfect dessert for lemon lovers! It is loaded with a pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It's not too sweet and not too tangy, but just right.
Prep Time - 30 minutes
Cook Time - 1 hour
Total Time - 1 hour 30 minutes
Ingredients
For the cake:
2 cups (300 grams fresh) blueberries + 1 tablespoon (8 grams) all-purpose flour
2 and ¾ cups (345 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup (170 grams) unsalted butter, softened to room temperature
2 cups (400 grams) granulated sugar
4 large eggs room temperature
2 teaspoons vanilla extract
⅓ cup (80ml) fresh lemon juice
2 tablespoons (30 ml) lemon zest
¼ cup (60 ml) vegetable oil
1 cup (230 grams) full fat sour cream, room temperature
For the lemon glaze:
3/4 cup confectioners' sugar
1/4 teaspoon lemon zest, packed
1-1/2 tablespoons fresh lemon juice
Instructions
To make the cake:
Preheat oven to 350°F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, beat the butter and sugar for about 4-5 minutes until light and fluffy.
Mix in the eggs one a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
Add the dry ingredients in three additions alternating with the sour cream. Mix in each addition until just combined, making sure not to over mix the batter. There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the batter until just combined.
Pour the batter into the prepared bundt pan and evenly spread it around.
Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
To make the glaze:
In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice and zest until well combined and no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar to thicken it up.
Pour the glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the glaze can harden.
Note
Make sure to toss your blueberries in 1 tablespoon of flour before adding them to the batter. This will help to keep the blueberries from sinking straight to the bottom of the pan.
Make sure all of your ingredients are at room temperature before getting starting (even the sour cream!).
Avoid over mixing your batter by alternating mixing the dry ingredients with the sour cream.
If the top of the bundt cake starts too brown too much before the cake is fully finished, cover it loosely with some foil.
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