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Blueberry Bundt Cake

A soft, buttery Blueberry Bundt Cake dotted with juicy berries and bright lemon notes, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup unsalted butter, softened Use unsalted butter to control the salt
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup sour cream Adds tenderness and tang
  • 1 tbsp lemon zest Brightens the whole cake
Berries
  • 2 cups fresh blueberries Tossed in 1 tbsp flour to prevent sinking
Glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1/2 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan generously.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter with granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating after each addition. Stir in vanilla extract, sour cream, and lemon zest.
  5. Gradually fold in the dry ingredients until just combined.
  6. Toss blueberries with flour and gently fold them into the batter.
  7. Pour the batter into the prepared Bundt pan and smooth the top.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
  2. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Glazing
  1. Whisk together powdered sugar, lemon juice, and vanilla extract until smooth.
  2. Drizzle the glaze over the cooled cake and let it set before slicing.

Notes

Store cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. For a flavor twist, consider adding almond extract or lemon poppy seeds.