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Blueberry Bundt Cake Recipe

Blueberry Bundt Cake Recipe
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4.8 from 13 reviews

Indulge in a delightful Blueberry Bundt Cake that perfectly balances the sweetness of blueberries with a hint of lemon. This moist and flavorful cake is a wonderful treat for any occasion.

Ingredients

Units Scale

Cake:

  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2 3/4 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)

Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons lemon juice

Instructions

  1. Preheat oven and prep pan: Preheat oven to 350°F (175°C) and thoroughly grease and flour a 10-cup Bundt pan.
  2. Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and almond extract.
  3. Prepare dry ingredients: In a separate bowl, whisk 2½ cups flour, baking powder, and salt. In another small bowl, combine sour cream and milk.
  4. Combine wet and dry ingredients: Alternate adding dry ingredients and sour cream mixture to the butter mixture, starting and ending with the dry. Gently fold in blueberries tossed with flour.
  5. Bake: Pour batter into prepared pan and bake for 50–60 minutes. Cool in pan before transferring to a wire rack.
  6. Make glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake.

Notes

  • Use frozen blueberries straight from the freezer to prevent bleeding.
  • For extra lemon flavor, add 1 teaspoon lemon zest to the glaze or batter.

Nutrition

Find it online: https://easy-tapas-recipes.com/blueberry-bundt-cake-recipe/