Description
A moist and flavorful bundt cake filled with fresh blueberries and a hint of lemon, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh blueberries
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the blueberries gently to avoid breaking them.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar before serving.
Notes
- For extra lemon flavor, you can add more lemon zest.
- Make sure to wash and dry the blueberries before adding them to the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 85
Keywords: lemon blueberry bundt cake, blueberry cake recipe, lemon cake recipe, bundt cake recipe, easy lemon blueberry cake