This blueberry and lemon bundt cake is made with frozen wild blueberries for a sweet, delicious, anytime-of-day treat.
Bundt cakes are pretty, easy to make, and great for serving as a dessert or a sweet breakfast. This one is made with wild blueberries I often buy at Trader Joe's. However, feel free to use normal fresh blueberries just as well.
More Great Blueberry Recipes: Blueberry Delight.....Triple Berry Buckle.....Blueberry Peach Cobbler
This is what the blueberries look like (above). We can only get them frozen here, so I thaw and drain them first. They are smaller than commercial fresh blueberries. However, I like them a little better because they seem to have less water, making them tasty and very juicy blueberries.
How to Make a Lemon Blueberry Bundt Cake
Step 1. Grease and flour the pan. You can buy a spray with flour in it. However, I like to use softened butter to grease the pan. Then I sprinkle on some flour and shake it around until all areas are coated. Then I flip the pan upside down and tap out any extra.
Step 2. Whisk together the dry ingredients, flour, salt, baking soda, and baking powder.
Step 3. In another larger mixing bowl, use an electric hand or stand mixer to cream together the butter and sugar. Then add the eggs, one at a time, mixing between each egg. Next, add the vanilla, lemon juice, lemon zest, and sour cream. Blend well.
Step 4. Fold in half of the blueberries with a rubber spatula.
Step 5. Pour half of the batter into the prepared pan. Sprinkle some of the reserved blueberries on top. (Save some for the next layer too.)
Step 6. Pour the remaining batter into the bundt pan and spread it evenly. Finish by sprinkling the remaining blueberries on the top of the cake.
Step 7. Bake the cake in a 350-degree oven for 1 hour. You can test whether it's done by inserting a toothpick in the center and seeing if it comes out clean. If you see raw batter sticking to the toothpick, bake it for another 5 minutes and check again.
Step 8. Let the cake cool for 15 minutes on a wire rack.
Step 9. Place a serving platter face down on the cake and flip it over.
Step 10. Tap the sides of the bundt pan and lift it away.
Step 11. Make a lemon glaze by mixing powdered sugar and lemon juice.
Step 12. Drizzle the glaze all over the cake, slice, and serve.
Doesn't it look great? It's very moist, and as you can see, there are blueberries throughout.
Blueberry and Lemon Bundt Cake Recipe
Equipment
- 10 -12 cup bundt cake pan
Ingredients
- 2 cups blueberries thawed and drained
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter softened
- 2 cups sugar
- 4 large eggs at room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
Lemon Glaze
- 1 cup powdered sugar
- 2.5 tablespoons fresh lemon juice
Instructions
- Grease and flour the bundt pan.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a separate large mixing bowl, cream together the butter and sugar.
- Beat in eggs, one at a time into the butter and sugar mixture.
- Then add the vanilla extract, lemon juice, and lemon zest. Mix well.
- Add the sour cream to the mix and blend.
- Add the flour mixture about 1/3 at a time to the wet ingredients.
- Fold in 1/2 of the drained blueberries.
- Pour half of the cake batter into the bundt pan and sprinkle with additional berries, leaving some for the top.
- Pour in the rest of the batter and top with the remaining blueberries.
- Bake for 1 hour in a 350 degree oven.
- Use a toothpick inserted into the middle of the cake to test if it is done. It should come out clean. If not, bake for another 5 minutes and test again.
- Remove the bundt pan from the oven and set it on a wire rack to cool for 15 minutes.
- Place a large plate face down on top of the pan then flip it over.
- Whisk the powdered sugar and lemon juice together to make a glaze.
- Drizzle the glaze all over the cake and serve.
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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