Lemon Bundt Cake Recipe

katbezner
Jun 18
2 min read

Happy Hump Day,

I am keeping it short and simple this week and sharing a flavorful dessert recipe. Let’s dive straight into the taste of summer with this lemon blueberry bundt cake. YUM! Let me know if you give this recipe a try!

Lemon Blueberry Bundt Cake

Why it’s perfect for summer:

Moist from sour cream and butter
Bright lemon flavor
Juicy blueberries throughout
Pretty enough for a party, and holds well if made a day ahead

Ingredients

For the Cake:

2 ½ cups (315g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
Zest of 2 lemons
4 large eggs, room temp
1 tsp vanilla extract
½ cup sour cream, room temp
¼ cup lemon juice (fresh)
1 cup whole milk
1 ½ cups fresh blueberries (tossed with 1 tbsp flour)

Optional Filling (for extra fruitiness):

½ cup blueberry jam or lemon curd swirled in the middle layer of the batter

Instructions

Prep: Get out your bundt pan. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
Dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter & sugar: Beat butter, sugar, and lemon zest until light and fluffy (3–5 min).
Add eggs: Add eggs one at a time, mixing well after each. Add vanilla.
Combine wet: In a separate bowl, mix sour cream, lemon juice, and milk.
Mix batter: Alternate adding dry and wet ingredients to the butter mixture, starting and ending with dry.
Fold in berries: Gently fold in flour-coated blueberries.
(Optional) Filling layer: Pour half the batter into pan, spoon blueberry jam or lemon curd over, then add remaining batter.
Bake: Bake 50–60 minutes or until a skewer comes out clean. Let cool in pan 15 min, then invert onto a wire rack.