Easy Lemon Blueberry Bundt Cake - Food Today
Truth be told , this Lemon Blueberry Bundt Cake is more like a blueberry pound cake than a traditional sweet cake. And that is just fine with me. In fact , this homemade cake recipe is one of my personal favorites. I love the sour cream bundt cake filled with sweet blueberries and a fresh lemon flavor. Topped with zesty lemon icing , this lemon blueberry bundt cake just can’t get any better!
Oh gosh , look at all those sweet blueberries in that delicious sour cream bundt cake. It’s so freaking gorgeous!
“We are a participant in the Amazon Services LLC Associates Program , an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”
When it comes to cakes , I absolutely love baking bundt cakes. Not only do they always turn out perfect , but you hardly need any decorating skills when it comes to making them. You can usually just top them with a simple glaze and they always look so beautiful.
Today’s bundt cake recipe is one of my favorite flavor combinations (and I think it’s safe to say , a lot of you love it too!) lemons + blueberries. This cake is so incredibly moist , lemony , and packed with a ton of beautiful fresh blueberries. It’s like summer in the form of a bundt cake.
If you can remember , I want you to leave the butter , eggs , and sour cream on your counter to come to room temperature for baking your lemon blueberry pound cake batter. <— yes , this bundt cake is essentially a rich , buttery pound cake lightened up a wee bit to pass as a blueberry sour cream bundt cake.
Room temp dairy will help you have the best cake!
INGREDIENTS
- 2 3⁄4 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup butter or 1 cup margarine
- 1 3⁄4 cups sugar
- 4 eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1⁄4 cups blueberries , tossed with
- 1 tablespoon flour
GLAZE
- 1 1⁄2 cups confectioners' sugar
- 8 -10 teaspoons lemon juice
- 1 tablespoon corn syrup
- lemon zest (to garnish)
DIRECTIONS
- Heat oven to 350°F Butter a 12-cup bundt pan.
- In a large bowl , whisk together flour , baking powder , baking soda and salt. Set aside.
- In another large bowl , beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs , one at a time , beating well after each addition. Add lemon juice , lemon zest and vanilla and beat until combined. Beat in flour in three additions , alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
- Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
- Glaze: in a small bowl , mix together confectioners' sugar , lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.
Read more..