LEMON BLUEBERRY BUNDT CAKE RECIPE: A lemon bundt cake that is moist, full of fresh blueberries, and glazed with a sweet lemon glaze. Lemon fans will love this Lemon Blueberry Bundt Cake for dessert.
LEMON BLUEBERRY BUNDT CAKE RECIPE
Baking bundt cakes is one of my absolute favorite things to do when it comes to cakes. In addition to the fact that they are always excellent, the fact that you scarcely need any decorating abilities in order to make them is another benefit. In most cases, all that is required to finish them off is a simple glaze, and they always look absolutely stunning.
FOR THE CAKE:
- 2 cups (300 grams fresh) blueberries + 1 tablespoon (8 grams) all-purpose flour
- 2 and ¾ cups (345 grams) all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (170 grams) unsalted butter, softened to room temperature
- 2 cups (400 grams) granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- ⅓ cup (80ml) fresh lemon juice
- 2 tablespoons (30 ml) lemon zest
- ¼ cup (60 ml) canola or vegetable oil
- 1 cup (230 grams) full fat sour cream, room temperature
FOR THE LEMON GLAZE:
- 1 cup (120 grams) confectioners sugar
- 2-3 tablespoons (30-45 ml) fresh lemon juice, use as needed
TO MAKE THE CAKE:
Bake at 350 degrees Fahrenheit. A mixing bowl should be used to combine the blueberries and one tablespoon of flour. The blueberries should be tossed together until the flour completely covers all of the blueberries. Put aside for later.
Flour, baking powder, baking soda, and salt should be mixed together in a large mixing dish without using a whisk. Put aside for later.
Beat the butter and sugar together for approximately four to five minutes, or until the mixture is light and fluffy, in the bowl of a stand mixer that is equipped with the paddle attachment or in a large mixing bowl that is equipped with an electric mixer.
Add the eggs one at a time until they are well incorporated, and then add the vanilla extract. Slowly incorporate the oil, lemon zest, and lemon juice into the mixture.
The dry components should be added in three separate additions, alternating with the sour cream. The dry ingredients should be added first and last, with the sour cream coming in last. It is important to avoid overmixing the batter, so make sure to mix in each addition until it is barely blended. Since there will be a significant amount of batter, I recommend making use of a rubber spatula to turn the batter several times in order to ensure that all of the ingredients are thoroughly mixed together. After that, incorporate the blueberries into the batter by gently folding them in until they are just blended.
Bundt pan with a diameter of 10 inches should be sprayed with nonstick cooking spray. Spread the batter out evenly in the bundt pan that has been prepared after pouring the batter into it.
A toothpick put into the cake should come out clean after being baked at 350 degrees Fahrenheit for fifty to sixty-five minutes. For the final five to ten minutes of baking, if necessary, cover the dish with a loose layer of foil to keep it from browning too much.
After removing the cake from the oven, allow it to cool for thirty minutes in the pan on a wire rack. After that, invert the cake onto the wire rack to complete the cooling process.
TO MAKE THE GLAZE:
Powdered sugar and lemon juice should be mixed together in a bowl of medium size using a whisk until the ingredients are well incorporated and there are no lumps left. Just a little bit extra lemon juice should be added if the glaze is too thick. If you find that the glaze is too thin, you can thicken it up by adding a little bit more powdered sugar.
After pouring the glaze over the top of the bundt cake, wait around ten to fifteen minutes so that the glaze can develop into a solid state.