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Lemon-Blueberry Bundt
Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Light, moist and sweet cake filled with fresh blueberries and topped with lemon glaze.
Course: Dessert
Servings: 6 -8
Author: Lisa Tutman-Oglesby
  • 3 cups cake flour
  • 1 ⁄2 teaspoon baking powder
  • 1 ⁄2 teaspoon salt
  • 1 cup unsalted butter room temp
  • 3 cups sugar
  • 6 eggs room temp
  • 1 ⁄4 cup fresh lemon juice
  • 1 tablespoon freshly grated lemon zest
  • 1 cup sour cream
  • 1 cup fresh blueberries extra for garnishing, if desired
  • 2 cups confectioners' sugar
  • 3 to 4 tablespoons fresh lemon juice
  2. Preheat oven to 325 degrees F.
  3. Generously spray Bundt pan with cooking spray with flour.
  4. Sift flour, baking powder and salt into medium bowl.
  5. Mix butter in a large bowl until fluffy.
  6. Slowly add sugar.
  7. Add eggs 1 at a time. Make sure each egg is well-combined before adding the next egg.
  8. Add lemon juice and zest.
  9. Add the dry ingredients and mix slowly.
  10. Add sour cream.
  11. Cut blueberries in half or quartered (depending on size) and pour berries into mix. Gently combine the blueberries. Harsh mixing may crush or break up the blueberries.
  12. Carefully pour batter into the pan.
  13. Bake for 1 hour 15 minutes, or until long toothpick comes out clean.
  14. Allow cake to cool completely on a rack before removing cake from pan.
  16. Combine lemon juice and confectioner's sugar in a medium bowl.
  17. Mixture should be thick. Add more sugar or lemon juice to get the desired consistency.
  18. Drizzle or pour glaze over cake.
  19. Allow glaze to harden before serving.