LEMON BLUEBERRY BUNDT CAKE

WHY YOU'LL LOVE THIS!

Brighten your day with our Lemon Blueberry Bundt Cake recipe, where zesty lemon and juicy blueberries meld together in a moist, tender crumb that's sure to delight your taste buds. This cake is a burst of summer flavors, a perfect balance of citrusy brightness and the natural sweetness of ripe blueberries, all crowned with a tangy lemon glaze.

INSTRUCTIONS

– Preheat the oven to 350 degrees and spray a 12-cup Bundt pan with nonstick cooking spray. – Set aside one tablespoon of flour, then whisk together the remaining flour, salt, baking powder, and baking soda together in a medium bowl.

INSTRUCTIONS

In a separate bowl, beat together the butter and sugar until creamy.

INSTRUCTIONS

Add the eggs, one at a time, beating between each addition.

INSTRUCTIONS

Mix in the lemon zest, lemon extract, and lemon juice.

INSTRUCTIONS

– Add half the flour mixture and beat to combine. – Add the milk and beat to mix

INSTRUCTIONS

Add the remaining flour mixture and beat to combine.

INSTRUCTIONS

Add the sour cream and beat until well mixed.

INSTRUCTIONS

Toss the blueberries with the reserved one tablespoon of flour, then carefully stir them into the batter.

INSTRUCTIONS

Pour the batter into the prepared Bundt pan and bake for 55 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean.

INSTRUCTIONS

– Allow the cake to cool. Then flip the cake over onto a wire cooling rack to cool completely. – Prepare the glaze by whisking together the powdered sugar, heavy cream, and lemon juice. Spoon the glaze over the top of the cake.

Floral Pattern
Floral Pattern

Lemon Blueberry Bundt Cake: A delightful blend of tangy lemon and bursting blueberries, crowned with a zesty lemon glaze, capturing the essence of a sunny day in every slice.

Floral Pattern
Floral Pattern