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Moist Lemon Blueberry Bundt Cake

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A bright and tender lemon blueberry bundt cake with a sweet lemon glaze, perfect for Easter brunch or any weekend treat. Moist and flavorful with a balance of tart and sweet.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) buttermilk
  • ½ cup (120 g) sour cream
  • Zest of 2 lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 ½ cups (225 g) fresh blueberries
  • 1 cup (120 g) powdered sugar (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter or non-stick spray, then dust with flour to prevent sticking. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the lemon zest.
  6. In a separate small bowl, whisk together the buttermilk and sour cream until smooth.
  7. With the mixer on low speed, alternately add the dry flour mixture in three parts and the buttermilk mixture in two parts, beginning and ending with the dry ingredients. Mix each addition just until combined.
  8. Gently fold in the fresh blueberries using a spatula, being careful not to break them.
  9. Pour the batter evenly into the prepared bundt pan and smooth the top gently.
  10. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 50 minutes.
  11. Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
  12. To make the glaze, whisk together the powdered sugar and fresh lemon juice until smooth and pourable.
  13. Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing and serving.

Notes

If blueberries sink to the bottom, toss them in a teaspoon of flour before folding into the batter. Tent the cake loosely with foil after 40 minutes if it browns too fast. Use room temperature ingredients for best results. Do not overmix after adding flour to keep the cake tender. Glaze the cake only after it has completely cooled for a shiny finish.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, Easter brunch, moist cake, lemon glaze, easy cake recipe

Find it online: https://tessierecipes.com/moist-lemon-blueberry-bundt-cake-recipe-easy-perfect-easter-brunch-treat/