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Lemon blueberry bundt cake for brunch — moist sour cream Bundt with lemon glaze Pinterest recipe pin

Lemon Blueberry Bundt Cake with Lemon Glaze

A moist lemon blueberry Bundt cake made with sour cream for tender crumb, tossed blueberries to prevent sinking, and a simple lemon glaze for bright finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour plus 1 tablespoon divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup 2 sticks unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • Zest of 2 lemons about 1 tablespoon
  • 2 teaspoons vanilla extract
  • 1 cup full-fat sour cream room temperature
  • 2 cups fresh blueberries
  • 1 tablespoon granulated sugar for blueberries
Lemon Glaze
  • 1 1/2 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk or cream plus extra if needed
  • Optional: extra lemon zest and a few fresh blueberries for garnish optional

Equipment

  • 1 10-cup Bundt pan
  • 1 Stand mixer or hand mixer
  • 1 Wire cooling rack
  • 1 Rubber spatula

Method
 

Prepare and preheat
  1. Preheat the oven to 350°F and grease a 10-cup Bundt pan thoroughly with butter or nonstick spray; dust lightly with flour and tap out excess.
Dry ingredients
  1. In a medium bowl whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Creaming
  1. In a large bowl, beat 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and slightly fluffy, about 3 to 4 minutes; beat in 3 eggs one at a time, then stir in lemon zest and 2 teaspoons vanilla.
Combine batter
  1. With the mixer on low, add the dry ingredients in three additions alternating with 1 cup sour cream, beginning and ending with the flour; mix until just combined.
Blueberries
  1. Toss 2 cups blueberries with 1 tablespoon flour and 1 teaspoon sugar, then fold gently into the batter with a spatula.
Bake
  1. Scrape batter into the prepared pan and bake at 350°F for 45 to 55 minutes, until a skewer inserted near center comes out with a few moist crumbs; start checking at 40 minutes.
Cool and unmold
  1. Cool cake in pan on a wire rack for 15 minutes, invert to release, then cool completely for about 60 minutes before glazing.
Glaze
  1. Whisk 1 1/2 cups powdered sugar with 2 tablespoons lemon juice and 1 tablespoon milk until pourable; adjust with more powdered sugar or lemon juice to reach desired consistency, then drizzle over cooled cake and garnish if desired.

Notes

Use full-fat sour cream for best texture; if using frozen blueberries, toss them frozen with extra flour and expect a slight increase in bake time. Grease and flour the Bundt pan well to prevent sticking and cool the cake before glazing to avoid glaze soaking in.