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Lemon Blueberry Bundt Cake

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A nostalgic Lemon Blueberry Bundt Cake with a sweet and tart flavor, perfect for gatherings and cozy afternoons.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons lemon juice (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a Bundt pan generously to ensure easy release.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream the softened butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the lemon zest, lemon juice, and vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  7. Fold in the blueberries gently.
  8. Pour the batter into the prepared Bundt pan.
  9. Bake for 50-60 minutes, or until a toothpick comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack.
  11. Whisk together powdered sugar and lemon juice for the glaze and drizzle over the cooled cake.

Notes

Serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container for up to 3 days.

Nutrition

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

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