Beautiful Blueberry Lemon Bundt Cake

Laurie Lenartowicz


This is a great summer take along dessert. It's bursting with fresh New Jersey blueberries and lemon zest. You can choose to finish this beauty with a glaze or dust with powdered sugar.

pinch tips: How to Grease a Pan





20 Min


50 Min



2 stick
butter, softened
1 c
white granulated sugar
3/4 c
packed light brown sugar
4 large
2 Tbsp
freshly grated lemon zest
1 tsp
lemon extract or 2 tsp. lemon juice
1 tsp
vanilla extract
1 c
sour cream
1 1/2 c
fresh blueberries dusted with 1 tbsp flour
2 2/3 c
all purpose flour
2 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp


1 1/2 c
powdered sugar
3-4 Tbsp
half and half or milk
1 tsp
lemon extract
optional 1 tbsp lemon zest, 1/4 cup blueberries or powdered sugar for dusting

Directions Step-By-Step

Preheat oven to 350 degrees. Adjust oven rack to center position. Grease and flour a 12 cup bundt pan.
In a medium mixing bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a small bowl, toss 1 1/2 cups fresh blueberries in one TBSP of flour and set aside. Grate the lemon zest in a cup. For the cake, grate 2 TBSP of zest. If also using on top of the glaze, grate an additional 1 TBSP.
In a large mixing bowl with electric mixer on medium, cream together the butter and sugars. Add the eggs, one at a time and mix well. Beat in the vanilla and 2 TBSP lemon zest and 1 tsp. lemon extract (or 2 tsp. of fresh lemon juice.)
Add the flour mixture to the liquid ingredients with mixer on low. Add the flour in alternately with sour cream (ending with flour.)
Fold the floured blueberries into the cake batter with a spoon.
Spoon the batter into the prepared bundt pan and spread around evenly.
Bake for 45-50 minutes or until a toothpick tests done. When finished, let cake rest for 15 minutes upright on cookie rack.
Loosen cake from pan and flip over to release on a cake dish or plate. Let cool completely.
Make the glaze to drizzle over cooled cake, if desired: In a small bowl, whisk together 1-1/2 cups of powdered sugar, milk and lemon juice or extract.
When glaze is smooth in consistency, drizzle with spoon over top and down sides of cake. Top the glaze with 1 TBSP grated lemon zest and blueberries around the top in a ring. If not using glaze, sprinkle top of cooled cake with powdered sugar.
Store tightly covered in a cool place or refrigerator.

About this Recipe

Course/Dish: Cakes
Hashtags: #lemon, #bundt, #blueberry