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  • Jessica Larit

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!


Ingredients:

-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


*Vanilla Icing:

-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


Next Step:

-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.

ENJOY!!!

*For additional recipes please follow me on Instagram @a.sprinkle.of.sweet

Blueberry Lemon Cake
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