Include in Print View:

Lemon Blueberry Bundt Cake

Prep Time 15 mins
Cook Time 70 mins
Total Time 1 hr 25 mins
Cooking Method:
Courses: ,
Servings: 12
Ingredients
  • 2 3/4 cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup butter
  • 2 cup sugar
  • 4 large eggs
  • 3 tbsp lemon juice (about 2 large lemons)
  • 2 tbsp lemon zest (about 2 large lemons)
  • 1 tsp vanilla
  • 1 cup sour cream (full fat)
  • 3 cup blueberries (fresh or frozen)
    • Icing
  • 1 tbsp butter (melted)
  • 1 cup powdered sugar
  • 3 tbsp lemon juice
  • pinch salt
  • 1 tbsp lemon zest
Instructions
  1. 1
    Preheat the oven to 350 degrees. Grease and flour a Bundt pan.
  2. 2
    Mix together the flour, baking powder, baking soda, and salt. Set aside.
  3. 3
    Beat the butter and sugar on medium-high for about 3 minutes. Add eggs 1 at a time, beating after each.
  4. 4
    Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
  5. 5
    Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon, then gently fold in blueberries.
  6. 6
    Spread the batter into the prepared Bundt pan. Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning).
    7. Icing
  7. 7
    Beat the powdered sugar, lemon juice, salt, and zest together.
  8. 8
    Slowly mix melted butter into the lemon mixture until combined well. Cool until icing is desired consistency for pouring and drizzle over cake. Let cake cool before serving.