Print

Moist Lemon Blueberry Bundt Cake Recipe Easy Homemade Sweet Glaze

lemon blueberry bundt cake - featured image
Print Recipe

A moist and tender lemon blueberry bundt cake with a bright lemon flavor and juicy blueberries, topped with a tangy sweet glaze. Perfect for gatherings or a cozy treat.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 3 large eggs, room temperature
  • 2 tablespoons fresh lemon zest
  • ¼ cup (60 ml) fresh lemon juice
  • ½ cup (120 ml) full-fat sour cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225 grams) fresh blueberries
  • For the Sweet Glaze:
  • 1 cup (120 grams) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1–2 tablespoons (15–30 ml) milk or dairy-free milk

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-inch bundt pan with butter or non-stick spray and dust with flour, tapping out excess.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in lemon zest, vanilla extract, and lemon juice.
  5. Mix in sour cream until smooth.
  6. Gradually add dry ingredients to wet mixture in three additions, mixing on low speed just until combined after each addition. Do not overmix.
  7. Gently fold in blueberries with a rubber spatula, being careful not to break them.
  8. Pour batter into prepared bundt pan and smooth the top.
  9. Bake for 50-60 minutes, starting to check at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  10. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. Prepare glaze by whisking powdered sugar, lemon juice, and milk until smooth and pourable.
  12. Drizzle glaze over cooled cake, letting it drip down the sides. Optionally, zest a little lemon on top.

Notes

[‘Use room temperature ingredients for better mixing and lighter batter.’, ‘Do not overmix after adding flour to avoid a dense cake.’, ‘Fold blueberries gently to prevent batter from turning purple.’, ‘Grease bundt pan well with butter and flour to prevent sticking.’, ‘Let cake cool before glazing to avoid melting the glaze.’, ‘Frozen blueberries can be used without thawing to prevent purple batter.’, ‘Sour cream can be substituted with Greek yogurt or buttermilk.’, ‘Adjust glaze thickness by adding milk one teaspoon at a time.’]

Nutrition

Keywords: lemon blueberry bundt cake, moist lemon cake, blueberry cake, sweet glaze, easy bundt cake, lemon dessert, blueberry dessert

Find it online: https://emmayum.com/moist-lemon-blueberry-bundt-cake-recipe-easy-homemade-sweet-glaze/