Lemon Blueberry Sour Cream Bundt Cake recipe that's rich, moist, and bursting with flavor. Perfect for brunch, dessert, or tea time!
Ingredients
For the Cake:
2 ½ cups (310g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (2 sticks / 226g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
4 large eggs
1 tbsp lemon zest (from 1–2 lemons)
¼ cup fresh lemon juice
1 tsp vanilla extract
1 cup (240g) sour cream
1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
1 tbsp flour (for tossing blueberries)
Optional Lemon Glaze:
1 cup powdered sugar
1–2 tbsp lemon juice (adjust to desired consistency)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan very well.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, using a mixer, cream the butter and sugar until light and fluffy (about 3–4 minutes).
Add eggs: Beat in the eggs one at a time, mixing well after each addition. Add lemon zest, lemon juice, and vanilla extract. Mix until combined.
Add sour cream and dry ingredients: Alternate adding the flour mixture and sour cream in three additions, starting and ending with flour. Mix just until combined—do not overmix.
Toss the blueberries with 1 tbsp flour to prevent sinking, then gently fold them into the batter.
Pour into Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack and cool completely.
Optional glaze: Whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
Tips
Zest your lemon before juicing.
For extra lemon flavor, add ½ tsp lemon extract.
Store at room temperature (covered) for 2–3 days or refrigerate up to 5 days.
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