Lemon Blueberry Bundt Cake

Truth be told, this Lemon Blueberry Bundt Cake is more like a blueberry pound cake than a traditional sweet cake. And that is just fine with me. In fact, this homemade cake recipe is one of my personal favorites. I love the sour cream bundt cake filled with sweet blueberries and a fresh lemon flavor. Topped with zesty lemon icing, this lemon blueberry bundt cake just can’t get any better!

Oh gosh, look at all those sweet blueberries in that delicious sour cream bundt cake. It’s so freaking gorgeous!

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When it comes to cakes, I absolutely love baking bundt cakes.  Not only do they always turn out perfect, but you hardly need any decorating skills when it comes to making them.  You can usually just top them with a simple glaze and they always look so beautiful.

Today’s bundt cake recipe is one of my favorite flavor combinations (and I think it’s safe to say, a lot of you love it too!) lemons + blueberries.  This cake is so incredibly moist, lemony, and packed with a ton of beautiful fresh blueberries.  It’s like summer in the form of a bundt cake.

If you can remember, I want you to leave the butter, eggs, and sour cream on your counter to come to room temperature for baking your lemon blueberry pound cake batter. <— yes, this bundt cake is essentially a rich, buttery pound cake lightened up a wee bit to pass as a blueberry sour cream bundt cake.

Room temp dairy will help you have the best cake!

INGREDIENTS

• 2 3⁄4 cups flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 cup butter or 1 cup margarine
• 1 3⁄4 cups sugar
• 4 eggs
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1⁄4 cups blueberries, tossed with
• 1 tablespoon flour

GLAZE

• 1 1⁄2 cups confectioners' sugar
• 8 -10 teaspoons lemon juice
• 1 tablespoon corn syrup
• lemon zest (to garnish)

DIRECTIONS

1. Heat oven to 350°F Butter a 12-cup bundt pan.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
4. Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
5. Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

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