Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is a zesty, flavorful treat that combines the slightly sweet tart of lemons with delicious, fresh Blueberries. Perfect for dessert, a snack or even a breakfast treat!
Servings 12 people
Calories 420kcal
Ingredients
- 3 ½ cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup butter softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract
- 2 tablespoons lemon juice
- 1/2 cup milk
- ½ cup sour cream
- 1 cup fresh blueberries
- 1 ½ cups powdered sugar
- 1 tablespoon heavy cream
- 2 tablespoons lemon juice
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.
- In a separate bowl, beat together the butter and sugar until creamy.
- Add the eggs, one at a time, beating between each addition.
- Mix in the lemon zest, lemon extract, and lemon juice.
- Add half the flour mixture and beat to combine.
- Add the milk and beat to mix
- Add the remaining flour mixture and beat to combine.
- Add the sour cream and beat until well mixed.
- Toss the blueberries with the reserved one tablespoon of flour, then carefully stir them into the batter.
- 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.
- Allow the cake to cool in the pan until the pan is safe to touch, then flip the cake over onto a wire cooling rack to cool completely.
- When the cake is cool, prepare the glaze by whisking together the powdered sugar, heavy cream, and lemon juice. Spoon the glaze over the top of the cake.
Nutrition
Calories: 420kcal