Description
This bright and zesty lemon bundt cake is bursting with fresh blueberries, creating a perfect balance of tart and sweet. Topped with a lemon glaze, it’s a refreshing and light dessert that’s perfect for Easter celebrations.
Ingredients
For the Lemon Blueberry Bundt Cake:
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2 ½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup unsalted butter, softened
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1 ½ cups granulated sugar
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4 large eggs, at room temperature
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1 teaspoon vanilla extract
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2 tablespoons lemon zest (from about 2 lemons)
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2 tablespoons fresh lemon juice
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1 cup sour cream (or Greek yogurt for a lighter option)
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1 ½ cups fresh blueberries (do not thaw if using frozen)
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1 tablespoon all-purpose flour (for coating the blueberries)
For the Lemon Glaze:
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1 cup powdered sugar
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2 tablespoons fresh lemon juice
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1 teaspoon lemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease your 10-inch Bundt pan generously with butter or non-stick spray. Be sure to coat every crevice of the pan to prevent the cake from sticking. After greasing, lightly dust the pan with flour, tapping out any excess, or line it with parchment paper for extra insurance against sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside. The dry ingredients help provide structure to the cake and give it the right rise while baking.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer. Beat on medium speed until the mixture becomes light and fluffy, which should take about 3-4 minutes. This process incorporates air into the batter, giving the cake its tender texture.
Add the eggs, one at a time, beating well after each addition. Be sure the eggs are at room temperature for better emulsification. Then, add the vanilla extract, lemon zest, and lemon juice, mixing until everything is well combined. The lemon zest will give the cake its vibrant citrus flavor, while the lemon juice helps balance the sweetness.
With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the sour cream (or Greek yogurt). Start and finish with the dry ingredients. Mix until just combined. Overmixing can lead to a dense cake, so be careful not to beat too much once the flour is incorporated.
In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This helps prevent the blueberries from sinking to the bottom of the cake while baking. Gently fold the blueberries into the batter using a spatula. Be careful not to crush the berries—just fold until evenly distributed.
Carefully pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking. Tap the pan on the counter to level the batter and release any air bubbles.
Place the Bundt pan in the preheated oven and bake for 55-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. Baking times can vary based on your oven, so start checking around the 55-minute mark.
Once baked, remove the Bundt pan from the oven and allow the cake to cool in the pan for about 10-15 minutes. This gives the cake a chance to set and makes it easier to remove from the pan without breaking.
After the cake has cooled slightly, carefully invert the Bundt pan onto a cooling rack to release the cake. Gently lift the pan off, being careful not to tear the cake. Allow the cake to cool completely on the rack before glazing.
While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. The glaze should be thick but pourable. If it’s too thick, you can add a little more lemon juice, a teaspoon at a time, to reach the desired consistency.
Once the cake is fully cooled, drizzle the lemon glaze over the top of the Bundt cake, allowing it to drip down the sides. You can use a spoon to gently spread the glaze over the cake for even coverage. If you like, garnish with a few extra fresh blueberries or lemon zest for a decorative touch.
Allow the glaze to set for about 15-20 minutes before slicing and serving. This cake is perfect for a spring brunch, an afternoon tea, or as a refreshing dessert after a light dinner. Each slice is bursting with lemony freshness and the sweet pop of blueberries.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 12-14g
- Carbohydrates: 35-40g
- Protein: 3g