The Best Blueberry Lemon Bundt Cake!
Updated: Apr 17
I love this blueberry lemon cake! This cake is so delicious moist, and bursts with fresh lemon and blueberries!
-3 cups all purpose flour
-1 teaspoon baking soda
-3 teaspoons of baking powder
-1 teaspoon salt
-12 tablespoons salted butter (softened)
-1 cup granulated sugar
-1/3 cup light brown sugar
-4 large eggs
-2 teaspoons vanilla extract
-1/4 cup fresh squeezed lemon juice (can add more for more lemon flavor)
-8 ounces sour cream
-2 cups fresh blueberries
-1/2 cup powdered sugar
-1 tablespoon butter (softened)
-1/2 teaspoon vanilla extract
-2 to 3 teaspoons of oat milk (any milk will work)
-pinch of salt
-Preheat oven to 350 F and grease your bundt pan.
-Using a stand or hand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Then beat the eggs 2 at a time until fully combined.
-Beat in the vanilla extract and lemon juice.
-In a separate bowl, add the flour, baking soda, baking powder, and salt.
-Beat in half of the flour mixture and then 1/2 of the sour cream alternating until all the flour and sour cream are combined.
-Gently fold in the blueberries. (make sure the blueberries are rinsed, dried, and the stems are removed)
-Pour the batter into the greased bundt pan and bake for 50-60 minutes. Be sure to test your cake with a toothpick to make sure it comes out clean.
-Cool in the pan for 15-20 minutes.
-Flip and remove from pan until fully cooled (This is important so your icing does not melt)
-While cooling make the icing. (combine everything with a mixer until a desired consistency)
-Once your cake is cooled drizzle the icing all over the cake.
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