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Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is deliciously refreshing - bursting with flavor from tart lemons and sweet blueberries. Perfect for Spring!
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Prep Time:
15
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
15
minutes
minutes
Course:
Dessert
Cuisine:
American, German
Keyword:
bundt cake recipe, Delicious Everyday, how to make bundt cake, lemon blueberry bundt cake, lemon bundt cake
Servings:
12
slices
Calories:
492
kcal
Author:
Oh My Veggies
Equipment
12-cup Bundt pan
Zester
Stand Mixer
Ingredients
Cake:
2 ¾
cups
all-purpose flour
1
teaspoon
baking powder
½
teaspoon
baking soda
½
teaspoon
salt
1
cup
butter
2
cups
sugar
2
tablespoons
lemon zest
5
large eggs
1
teaspoon
vanilla extract
1
cup
sour cream
2
cups
blueberries
Glaze:
1
cup
powdered sugar
1
tablespoon
heavy cream
1
tablespoon
lemon juice
US Customary
-
Metric
Instructions
Preheat oven to 350 F, grease and flour a 12 cup bundt pan and set aside
In a medium bowl, whisk together the flour, baking powder, baking soda and salt, set aside
In a large bowl, ceram together the butter, sugar, and lemon zest until light and fluffy
Beat in the eggs one at a time, followed by the vanilla
Add half the flour mixture, then half of the sour cream and repeat to use all, mixing well after each addition
Fold in the blueberries
Pour the batter into prepared pan, then bake in preheated oven for 50-60 minutes, or until toothpick inserted in the center comes out clean
Allow to cool 10 minutes before inverting and cooling completely on a wire rack
Prepare glaze by stirring together the powdered sugar, cream and lemon juice
Mix until smooth.
Then drizzle over cooled cake
Nutrition
Calories:
492
kcal
Carbohydrates:
70
g
Protein:
6
g
Fat:
22
g
Saturated Fat:
13
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
6
g
Trans Fat:
1
g
Cholesterol:
122
mg
Sodium:
298
mg
Potassium:
143
mg
Fiber:
1
g
Sugar:
46
g
Vitamin A:
723
IU
Vitamin C:
4
mg
Calcium:
57
mg
Iron:
2
mg
Craving more veg-friendly recipes?
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