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Lemon Blueberry Bundt Cake

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A delightful bundt cake that combines the zesty brightness of lemon with sweet, juicy blueberries, perfect for any occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 350°F (175°C) and grease your bundt pan well.
  2. Whisk together the flour, baking powder, baking soda, and salt.
  3. Cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, alternating with the sour cream mixed with milk.
  6. Fold in the lemon zest, lemon juice, and blueberries until just combined.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for about 15 minutes, then invert onto a plate and let cool completely before slicing.

Notes

Serve with whipped cream, vanilla ice cream, or a lemon glaze for a delightful treat.

Nutrition

Find it online: https://doughgirlbylea.com/lemon-blueberry-bundt-cake-2/

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