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.
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, making sure to coat all surfaces evenly.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
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.
Gently fold in the blueberries with a spatula to ensure they are evenly distributed without crushing them.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
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.
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.
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.
Drizzle the glaze over the cooled cake. Let the glaze set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
5987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.6 g | 335% | |
| Saturated Fat | 159.1 g | 796% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1376 mg | 459% | |
| Sodium | 3008 mg | 131% | |
| Total Carbohydrate | 867.6 g | 315% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 570.2 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 554 mg | 43% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1010 mg | 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.
