Lemon Blueberry Bundt Cake

This lemon blueberry bundt cake has a delicious lemon flavor with sweet berries throughout. It's moist, flavorful and drizzled with lemon glaze.

Course Dessert

Cuisine American

Keyword Lemon Blueberry Bundt Cake

Prep Time 30

Cook Time 1

Total Time 1 30

Servings slices

Calories 410kcal

Preheat the oven to 325 F (160 C) degrees.
Grease and flour a non-stick large bundt pan or brush with pan release. Make sure to get into all the cavities of the bundt pan.
In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl beat the butter, sugar and lemon zest until fluffy. Beat in the oil and vanilla extract.
With the mixer on a low speed, beat in the eggs one at a time.
With the mixer still on a low speed, beat ⅓ of the flour mixture into the butter mixture. Then mix in the sour cream sour cream. Mix in about ⅓ more of the flour mixture. Beat in the milk, followed by the rest of the milk. Stop mixing as soon as the ingredients are combined.
Stir in the lemon juice with a large rubber spatula.
In a small to medium bowl, toss the blueberries with the 1 tablespoon of flour.
Gently fold the berries into the batter using a rubber spatula.
Spoon the batter into the prepared bundt pan and gently smooth the top.
Bake in the preheated oven for 55-65 minutes, or until an inserted toothpick comes out clean or with a few crumbs clingy to it.
Cool the cake in the bundt pan on a wire rack for about 30 minutes, then invert the cake onto the wire rack and continue cooling.

Whisk together the powdered sugar and 1 tablespoon of fresh lemon juice. If the glaze is too thick, whisk in a little more lemon juice. If it's too thin, whisk in a little more powdered glaze.
Drizzle the glaze onto the cooled cake.

Measuring Flour: Make sure to measure the flour very carefully - otherwise the cake can end up dry. Whisk it first, then spoon into a dry measuring cup and level off the top. Or use a scale for the most accurate measurement 2 ½ cups weighs 312.5 grams.
Room Temperature Ingredients: The butter, eggs and sour cream should be room temperature before getting started. Take them out of the fridge about 30 minutes prior to baking.
Lemons: You will need about 2 large lemons for both the cake and glaze, or 3-4 smaller lemons.
Fresh vs Frozen Berries: If using frozen berries, do not thaw them first.
Storage: Store the cake covered at room temperature for up to 2-3 days, or in the fridge for up to 4 days.
Nutrition Information: Nutrition details are an estimate only and based on 1 slice with glaze, assuming that the cake is sliced into 12 equal pieces. You may be able to get up to 15 smaller pieces of cake.