Description

This moist and flavorful Blueberry Bundt Cake combines the freshness of ripe blueberries with a hint of lemon zest and juice, resulting in a delightful summer dessert. The cake is loaded with juicy berries, has a tender crumb thanks to sour cream, and is perfectly balanced with vanilla and citrus notes. Ideal for gatherings or a sweet treat any time of year.

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon flour (for coating blueberries)

Wet Ingredients

1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup lemon juice
1 teaspoon pure vanilla extract
1 cup sour cream

Fruit

2 cups fresh or frozen blueberries (if frozen, do not thaw)

Optional

Powdered sugar for dusting

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Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan, making sure to cover every nook and cranny to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light, fluffy, and pale in color, about 3 to 4 minutes.
Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the lemon zest, lemon juice, and vanilla extract to infuse the batter with vibrant citrus and vanilla flavor.
Combine Wet and Dry: Add the dry ingredient mixture to the butter mixture in three parts, alternating with the sour cream. Start and end with the dry ingredients, mixing gently after each addition until just combined to avoid overmixing.
Coat Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake. Gently fold the flour-coated berries into the batter.
Fill and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the surface with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 15 to 20 minutes. Carefully invert the Bundt pan onto a wire rack and remove the pan. Let the cake cool completely before serving.
Optional Finishing Touch: Dust the cake with powdered sugar for a simple elegant finish or prepare a lemon glaze to drizzle over the top for extra zest.

Notes

Use fresh blueberries when in season for the best flavor and texture.
Ensure the Bundt pan is thoroughly greased and floured to avoid sticking to the intricate pan design.
For added brightness, drizzle the cake with a lemon glaze made from powdered sugar and fresh lemon juice before serving.
If using frozen blueberries, do not thaw them before adding to prevent bleeding into the batter.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 30g
Sodium: 210mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg