Description
Sinful lemon blueberry bundt cake delivers a perfect harmony of zesty citrus and sweet berries in one spectacular dessert. Moist crumb and glazed perfection invite you to savor each delightful bite of this irresistible classic.
Ingredients
Scale
Main Ingredients:
- 3 cups (710 ml) all-purpose flour
- 2 cups (400 g) granulated sugar
- 2 cups (300 g) fresh blueberries
- 1 cup (225 g) unsalted butter, softened
- 1 cup (240 ml) sour cream
- 4 large eggs
Leavening and Seasoning Ingredients:
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon flour (for coating blueberries)
Flavoring Ingredients:
- 1/2 cup (120 ml) fresh lemon juice
- Zest of 2 lemons
Glaze Ingredients:
- 1 cup (120 g) confectioners’ sugar
- 2 tablespoons (30 ml) fresh lemon juice
- Zest of 1 lemon
Instructions
- Prepare the oven by heating to 350°F and thoroughly coating a bundt pan with grease and flour to prevent sticking.
- Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl, creating a uniform dry ingredient mixture.
- Using an electric mixer, cream butter and sugar until the mixture becomes light, airy, and pale in color.
- Incorporate eggs individually, ensuring each is fully integrated before adding the next, which helps create a smooth batter.
- Blend sour cream, fresh lemon juice, lemon zest, and vanilla extract into the butter mixture, creating a tangy and fragrant base.
- Gradually fold dry ingredients into the wet mixture, stirring gently to maintain the batter’s delicate texture, being careful not to overmix.
- Lightly dust blueberries with flour to prevent sinking, then gently fold them into the batter, distributing evenly throughout.
- Transfer batter to the prepared bundt pan, smoothing the surface to ensure an even bake and attractive final appearance.
- Bake for 50-60 minutes at 350°F, checking doneness by inserting a toothpick into the center – it should emerge clean.
- Allow cake to rest in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
- Whisk confectioners’ sugar with lemon juice and zest to create a smooth, tangy glaze with a silky consistency.
- Once cake has reached room temperature, drizzle glaze artfully over the top, allowing it to cascade down the cake’s ridges.
- Slice, serve, and enjoy the harmonious blend of citrusy brightness and sweet blueberry bursts.
Notes
- Prevent blueberries from sinking by tossing them in a light coating of flour before folding into the batter, ensuring even distribution throughout the cake.
- Enhance moisture by using room temperature ingredients, which blend more smoothly and create a more uniform cake texture.
- Swap regular flour with gluten-free flour blend for a celiac-friendly version, maintaining the cake’s soft and tender crumb.
- Reduce sugar content by substituting part of the granulated sugar with monk fruit sweetener or stevia for a lower-calorie alternative without compromising flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg