Lemon blueberry bundt cake
A moist and flavorful Lemon Blueberry Bundt Cake with a bright citrus flavor and juicy blueberries.
Nutrition
Calories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 12gCholesterol: 85mgSodium: 180mgFiber: 1gSugar: 25g
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup sour cream
- 1 ½ cups fresh blueberries or frozen, if preferred
Instructions
- Preheat the oven to 350°F (175°C) and grease a Bundt pan with butter or cooking spray.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then add the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake for 55-60 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with a lemon glaze before serving. (Optional)
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