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Blueberry Bundt Cake

Blueberry Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 cup sour cream
  • 2 cups fresh blueberries
  • 1 tbsp all-purpose flour (for blueberries)
  • 1 cup powdered sugar
  • 2-3 tbsp fresh lemon juice

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan. Cream butter, sugar, and lemon zest until fluffy, 3-4 minutes. Add eggs one at a time, then vanilla.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. Add dry ingredients to butter mixture in three additions, alternating with sour cream in two additions, starting and ending with dry. Mix just until smooth.
  4. Toss blueberries with 1 tbsp flour. Gently fold into batter, then spread in prepared pan.
  5. Bake for 50-55 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then invert onto a rack to cool completely.
  6. Whisk powdered sugar and 2 tbsp lemon juice, adding more juice as needed. Drizzle over cooled cake and let set before slicing.

Notes

If using frozen blueberries, don’t thaw them and add about 5 minutes to the bake time. Let the cake cool fully before glazing, or the glaze will melt into a thin layer.