Lemon-Blueberry Bundt Cake
User Reviews
5.0
9 reviews
Excellent
Lemon-Blueberry Bundt Cake
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Tart lemon and sweet blueberries combine for a summery bundt cake that can’t be beat. Dust it with powdered sugar or top it with a lemony cream cheese glaze for the perfect finish.
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Ingredients
- 2 ½ cups all-purpose flour plus 1 tablespoon for blueberries
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest from about 4 lemons
- 1 cup unsalted butter room temperature
- 1 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ cup lemon juice from about 1 lemon
- 1 cup sour cream
- 2 cups blueberries
For the Cream Cheese Glaze
- 2 ounces cream cheese softened
- ½ tablespoon butter softened
- 1 cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
For the Cake
- Preheat oven to 350°F. Grease and flour a 12-cup bundt pan. Set aside.
- In a bowl, whisk 2 1/2 cups flour with baking powder, baking soda, and salt; set aside.
- In a large mixing bowl or the bowl of a stand mixer, add the granulated sugar and lemon zest. Using your fingertips, rub the zest into the sugar until the sugar is moistened and fragrant. Add the butter and brown sugar; beat using the paddle attachment of the stand mixer or an electric hand mixer on medium-high speed until light and fluffy, 3-4 minutes.
- Add eggs, one at a time, beating until incorporated. Beat in vanilla and lemon juice. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
- In a bowl, toss blueberries with remaining tablespoon of flour; gently fold into batter. Spread batter in prepared pan.
- Bake cake in preheated oven until a toothpick inserted into center of cake comes out clean, about 55 minutes. Cool in pan 20 minutes. Invert onto a rack to cool. Dust with confectioners' sugar before serving or top with the cream cheese glaze.
For the Cream Cheese Glaze
- Using an electric mixer, beat the cream cheese and butter together until smooth. Add the confectioners’ sugar, vanilla, and lemon juice; mix on low speed until combined, then increase the speed to high and beat until very smooth. Spread onto the cake while the cake is still slightly warm
Notes
- I recommend a 12-cup bundt pan for this recipe. The cake may overflow a 10-cup pan.
- If topping with the cream cheese glaze, store the cake in the refrigerator for up to 3 days. If you are not using the cream cheese glaze, you can store the cake at room temperature for 2 days or in the refrigerator for up to 3 days.
- Heavily adapted from Everyday Food
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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