Blueberry Bundt Cake

Bursting with vibrant flavor, this Blueberry Bundt Cake is the ultimate dessert for any occasion. Made with fresh, juicy blueberries and a hint of zesty lemon, this moist and tender cake offers the perfect balance of sweetness and tanginess. A rich sour cream base ensures a luxuriously soft crumb, while a simple lemon glaze adds a bright, glossy finish that'll impress any crowd. Easy to prepare with just 20 minutes of prep time, this show-stopping bundt cake bakes to perfection in under an hour and serves a crowd of 12. Whether you're hosting a brunch, celebrating a summer gathering, or simply indulging in a sweet treat, this blueberry-filled delight is the perfect centerpiece.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 12

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 2 cups fresh blueberries
• 1 tablespoon lemon zest
• 1 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, making sure to coat all surfaces evenly.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.

Step 5

On low speed, alternate adding the dry ingredient mixture and sour cream to the batter, starting and ending with the dry ingredients. Mix just until combined—do not overmix.

Step 6

Gently fold in the blueberries with a spatula to ensure they are evenly distributed without crushing them.

Step 7

Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

Step 9

Allow the cake to cool in the pan for 10-15 minutes. Then invert it onto a wire rack and let it cool completely before glazing.

Step 10

For the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth and pourable. If needed, add a splash more lemon juice for the desired consistency.

Step 11

Drizzle the glaze over the cooled cake. Let the glaze set for 10-15 minutes before slicing and serving.

Nutrition Facts

Serving size	1908.9 grams (1908.9g)

Amount per serving	% Daily Value*
Calories	5987

Total Fat 261.60g	335%
Saturated Fat 159.10g	796%
Polyunsaturated Fat NaNg
Cholesterol 1376mg	459%
Sodium 3008mg	131%
Total Carbohydrate 867.60g	315%
Dietary Fiber 18.20g	65%
Total Sugars 570.20g
Protein 74.20g	148%

Vitamin D 164IU	820%
Calcium 554mg	43%
Iron 21mg	118%
Potassium 1010mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 4.8%

Carbs: 56.7%