Lemon Blueberry Bundt Cake
A bright and healthy treat, this Lemon Blueberry Bundt Cake is packed with protein, low in calories, and perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Forms the cake’s structure, providing a perfect crumb.
- 2 teaspoons Baking Powder Helps the cake rise, ensuring a light and fluffy texture.
- 1 teaspoon Salt Enhances flavor, balancing out the sweetness.
Wet Ingredients
- 1/2 cup Unsalted Butter Adds richness and moisture, creating a tender cake.
- 1 cup Granulated Sugar Sweetens the cake, harmonizing the tartness of lemon.
- 3 Large Eggs Binds the ingredients together and adds moisture.
- 1/2 cup Sour Cream Contributes to a moist texture and a subtle tang.
- 1/2 cup Milk Further moistens the batter for optimal texture.
- 2 tablespoons Lemon Zest Intensifies the lemon flavor with bright, citrusy notes.
- 1/4 cup Fresh Lemon Juice Adds acidity, enhancing the overall taste.
Add-ins & Toppings
- 1 cup Fresh Blueberries Bursts of sweetness and antioxidants in every bite.
- 1 cup Powdered Sugar Used for a light glaze, adding sweetness and a beautiful finish.
- 2 tablespoons Extra Lemon Juice Amplifies the lemon flavor and creates a luscious glaze.
- optional Sugar for dusting Adds a touch of sparkle and sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your bundt pan generously with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream and milk until combined, then stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in the fresh blueberries, taking care not to break them.
Cooking
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- As the cake bakes, prepare the glaze by mixing powdered sugar with lemon juice until smooth.
- Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes.
- Carefully invert the bundt pan onto a wire rack to release the cake, allowing it to cool completely.
Serving
- Once completely cool, drizzle the lemon glaze over the top of the bundt cake.
- For added flair, dust with sugar if desired.
- Slice and serve the cake to family and friends, listening to their delighted reactions!
Notes
For best results, use room temperature ingredients, and don't over-mix the batter. Store in an airtight container to maintain freshness.