Looking for great Bundt Cake Recipes? We are featuring a yummy Lemon Blueberry Cake that we love! It’s the perfect Lemon Bundt Cake Recipe to serve at your next get together!
LEMON BUNDT CAKE
I love a good lemon cake, especially a lemon bundt cake recipe! I also love blueberries, so it made total sense to throw some into this bundt cake recipe. My family loves this bundt cake too and we tend to fall back on this cake when we are looking to bake up a quick cake recipe. This Lemon Blueberry Bundt Cake is one that you need to add to your family’s recipe book too.
I have also taken this lemon bundt cake to family get togethers and a couple of baby showers! We like it best with the lemon glaze over it, but have just sprinkled it with powdered sugar a couple of times. It is a pretty look when it is dusted with the sugar, so either way makes for a pretty presentation for your cake!
LEMON BUNDT CAKE
If you love lemon bundt cake but aren’t the biggest fan of blueberries, there are a lot of substitutions you can make in their place. We have tried this with raspberries with great results! You can also use blackberries, cherries or even strawberries! But with the lemon, blueberries are my absolute favorite flavor combination.
BUNDT CAKE RECIPES
- Lemon Sour Cream Bundt Cake
- Strawberry Pound Bundt Cake
- Chocolate Zucchini Bundt Cake
- Lemon Poppy Seed Bundt Cake
- Cinnamon Chip Bundt Cake
- Candy Cane Swirl Bundt Cake
This lemon blueberry cake can lose it’s moisture if you bake it too long so be sure to check it so you don’t over bake it!
- Bundt Cake Pan
- Lemon Zester and Juicer
- Silicone Spatulas
- Kitchen Aid Stand Mixer
- Cooling Racks
- Hot Pads
Lemon Bundt Cake Recipe with Blueberries
Looking For Great Bundt Cake Recipes? We Are Featuring A Yummy Lemon Blueberry Cake That We Love! It's The Perfect Lemon Blueberry Bundt Cake To Serve At Your Next Get Together!
- 1 cup butter room temperature
- 6 large eggs
- 1 cup sour cream room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 cups sugar
- 1 teaspoon vanilla
- 2 cups fresh blueberries
- 2 lemons Zest and juice
- For the Glaze:
- 1 cup confectioner's sugar
- 2 tablespoons lemon juice
Preheat oven to 325 degrees F. Grease and lightly flour a 12 inch bundt pan; set aside. In a medium bowl stir together flour, baking powder, and baking soda; set aside.
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy.
Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently.
Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined.
Fold in berries, zest and juice until combined.
Pour batter into prepared pan, spreading evenly. Bake for 1 hour and 15-25 minutes or until a toothpick inserted near center of cake comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack.
As you can see in the photos that I have the bundt cake upside down. Sometimes I like to turn it upside down on the plate because I think the bottom is prettier. I know that is a little bit weird, but when I drizzle the frosting glaze on the top, I love how the glaze pools in the cracks and drizzles down the sides.
Serve it up and enjoy! I think you will love it! Thanks so much for stopping by! xoxo
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