Go Back
–+ servings
Blueberry and lemon bundt cake on a wooden platter.

Blueberry and Lemon Bundt Cake Recipe

This blueberry and lemon bundt cake uses frozen wild blueberries and is topped with a lemon glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Rest Time 20 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 493 kcal

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

Store any leftover cake in a dome cover or cover it with plastic wrap for a couple of days, or you can set it in the fridge for a few more days.

Nutrition

Serving: 1gCalories: 493kcalCarbohydrates: 72gProtein: 6gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 107mgSodium: 328mgPotassium: 113mgFiber: 2gSugar: 47gVitamin A: 686IUVitamin C: 7mgCalcium: 61mgIron: 2mg

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.

Tried this recipe?Tag @hearthnvine on Instagram