How to Make a Lemon Blueberry Bundt Cake

Опубликовал Admin
23-10-2017, 18:00
The lemon blueberry bundt cake is a moist and tender cake filled with fresh blueberries and topped with a sweet lemon glaze. The combination of lemon and blueberry makes for a flavorful cake. All you lemon lovers will enjoy this delicious dessert!

Making the Cake

  1. Preheat oven to 350º F (175º C).
  2. Prepare the pan. Thoroughly and generously grease or butter a 10-inch bundt pan.
    • Spray pan with non-stick cooking spray or grease pan with butter and flour.
    • Learn how to Grease and Flour a Pan.
  3. Prepare the blueberries. Add the blueberries and 1 tablespoon of flour to a mixing bowl. Toss together until all of the blueberries are coated with the flour. Set it aside for now.
  4. Mix the dry ingredients. In a large bowl, mix together flour, baking powder, baking soda, and salt. Whisk until the dry ingredients are properly folded in. Set it aside for now.
  5. Mix the butter and sugar. In a separate large bowl, add butter (or margarine), and using an electric mixer beat until smooth (about 2 minutes). Add sugar and beat for 2 to 3 minutes, until light and fluffy.
  6. Stir in the remaining wet ingredients. Mix in the eggs one at a time, and beat well after each addition until they are well combined. Add the vanilla, and mix again. Slowly mix in the lemon juice, lemon zest, and oil, and beat until they are well combined.
  7. Add the dry ingredients. Add all of the dry ingredients that were set-aside in three additions, alternating with the sour cream. Begin by adding 1/3 of the dry ingredients, then add 1/2 of the sour cream. Repeat in that order until all of the ingredients have been added (you will begin and end with the dry ingredients).
    • Learn more about alternating between dry and wet ingredients here.
    • Mix in each addition on low speed, until well combined. Make sure not to over mix the batter.
    • The batter will be quite thick, so it would be helpful to use a rubber spatula to turn the batter a few times, making sure that everything is combined.
  8. Add the blueberries. Grab the blueberry-flour combination that was set-aside. Gently fold the blueberries into the batter until they are well combined.
    • Make sure not to go over the top when combining the blueberries, as you do not want to mash them.
  9. Pour the batter. Using a rubber spatula, scrape the batter into the prepared bundt pan. Spread around the batter evenly, and smooth the top.
  10. Bake the cake. Place the bundt pan in the oven to bake. Have the cake bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
    • To prevent excess browning, cover the cake loosely with foil for the last 5-10 minutes of baking.
  11. Let the cake cool. After removing the pan from the oven, place it on a wire rack and allow it to cool for 20-30 minutes. Then use a sharp knife to scrape around the edges of the pan. Invert (turn out) the cake onto the wire rack. Let the cake cool completely.

Glazing the Cake

  1. Make the lemon glaze. In a medium sized bowl, mix together the lemon juice and powdered sugar. Whisk until no lumps remain, and it is well combined.
    • Add more lemon juice if the glaze is too thick. If the glaze is too thin, add more powdered sugar to thicken it up.
  2. Pour the glaze. Using a spoon, scrape the glaze onto the bundt cake and spread it around evenly. Allow the cake to sit for 10-15 minutes so the glaze can harden.
    • Refrigerate the cake for 10-20 minutes if you’d like to serve it cold.


For the cake:
  • 2 cups blueberries + 1 tablespoon all-purpose flour
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 eggs, large
  • 2 teaspoons vanilla extract
  • 1/3 cup lemon juice, fresh
  • 2 tablespoons lemon zest
  • 1/4 cup vegetable or canola oil
  • 1 cup full fat sour cream
For the lemon glaze:
  • 1 cup powdered sugar, use as needed
  • 2-3 tablespoons lemon juice, fresh, use as needed


  • Make sure all of your ingredients are at room temperature before getting starting (even the sour cream).
  • To get softened butter, unwrap the butter and put in a bowl. Leave the bowl on the counter to soften at room temperature. You can test the butter's softness by poking it with a fork.
  • Learn how to to Zest a Lemon.
  • Avoid over mixing your batter by alternating mixing the dry ingredients with the sour cream.
  • Want to know if the cake is fully cooked? Insert the toothpick into the cake, and if it comes out clean the cake is fully cooked.
  • If the top of the bundt cake starts too brown too much before the cake is fully finished, cover it loosely with some foil.
  • Do not glaze the cake before it is completely cooled. This will cause the glaze to run to the sides or slide off the cake.
  • If you always find yourself making a mess while baking, learn to stay organized here.

Things You'll Need

  • 10-inch Bundt pan
  • 4 mixing bowls (2 large, 2 medium)
  • Electric Mixer
  • Whisk
  • Rubber spatula
  • Spoon
  • Knife
  • Toothpick(s), optional
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