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Moist Lemon Blueberry Bundt Cake

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A moist and tender lemon blueberry Bundt cake with bright lemon zest and juicy blueberries, perfect for spring gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) sour cream
  • Zest of 2 medium lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 tsp vanilla extract
  • 1 ½ cups (225g) blueberries, fresh or frozen
  • 2 tbsp all-purpose flour (for tossing blueberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your Bundt pan generously with butter and dust with flour to prevent sticking. Set aside.
  2. In a medium bowl, whisk together 2 ½ cups (320g) of flour, baking powder, baking soda, and salt until evenly combined.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Crack in the eggs one at a time, beating well after each addition.
  5. Blend in sour cream, lemon zest, lemon juice, and vanilla extract until just combined.
  6. Gradually add the dry flour mixture to the wet batter in three additions, mixing on low speed or folding gently with a spatula. Avoid overmixing.
  7. Toss blueberries with 2 tablespoons of flour to coat them lightly.
  8. Gently fold the floured blueberries into the batter with a rubber spatula, being careful not to break the berries.
  9. Transfer the batter into the prepared Bundt pan, smoothing the top with a spatula.
  10. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Check after 50 minutes to avoid overbaking.
  11. Allow the cake to cool in the pan for about 15 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

Toss frozen blueberries in flour before folding to prevent sinking and blue streaks. Cream butter and sugar well for a tender crumb. Avoid overmixing the batter to keep the cake tender. Tent with foil if browning too fast. Let cake rest before cutting for best texture.

Nutrition

Keywords: lemon blueberry cake, Bundt cake, spring dessert, moist cake, easy cake recipe, lemon zest, blueberry dessert

Find it online: https://tempotaste.com/moist-lemon-blueberry-bundt-cake-recipe-easy-homemade-spring-dessert/