This blueberry lemon cake with lemon glaze has the perfect balance between tart and sweet. It’s loaded with fresh blueberries and fresh lemon juice – this cake is the perfect afternoon snack!
😋 Taste and features
- A moist and tangy blueberry lemon cake bundt
- 2 ingredient lemon glaze
- Full of fresh blueberries and fresh lemon zest
🖊 Recipe note
I love this recipe because adding sour cream always ensures an extra moist loaf – this lemon blueberry cake with sour cream is super quick to make and can easily be swapped with yogurt if you don’t have sour cream on hand!
🗒️ Step by step instructions
Before you Start: Heat oven to 350F and grease a 10-inch bundt pan.
Step 1. Mix room temperature butter and sugar in mixing bowl bowl for 3-4 minutes on medium-high speed. Then add in sour cream and mix again.
Step 2. Next mix in eggs one by one into the batter until incorporated. Then pour in lemon juice, lemon zest and vanilla extract and mix till combined.
Step 3. Sift flour, baking soda and baking powder into the bowl and mix till just combined. Then fold in blueberries with a spatula.
Step 4. Bake for 50-55 minutes until done and enjoy!
👩🍳 Top tips
- Room Temperature Ingredients: Make sure your butter and eggs are room temperature before mixing so they come together more easily.
- Add Lemon Zest: Lemon zest really ups the the lemon flavor so don’t forget to add this in!
- Fold in Blueberries: If you want to ensure the blueberries stay intact make sure you gently fold them in with a spatula.
- Save some Blueberries: I like to save a handful of blueberries to add on top of my bater to ensure that every bite contains blueberries! You can also save to add on top for some decoration like I did!
- No Sour Cream?
- Swap it out 1 cup of buttermilk
- Swap it out with 1 cup of yogurt
🧺 Storage tips
- Room Temperature: Store at room temperature in an an airtight container for up to 3-4 days.
- Fridge: Cool bundt cake and then store in an airtight container for up to 1 week.
🙋 Frequently asked questions
When do I flip the cake out of the bundt pan?
Make sure that your cake is cool before flipping it over! This helps prevent the cake from breaking apart when it’s still warm.
How to grease a bundt pan?
I only used cooking spray as the bundt pan I used is silicone but if you plan on using a metal bundt pan I suggest rubbing butter on the pan and then sifting flour on top.
🔎 Related recipes
Here are a few more pound cake recipes and blueberry recipes you can check out!
Lemon Blueberry Pound Bundt Cake
- 10-inch Bundt Pan
- Microplane (Zester Tool)
Lemon Blueberry Pound Cake
- 2 1/2 Cups All Purpose Flour (300 Grams)
- 4 Eggs (Grade A Large)
- 1 Cup Sour Cream (240 Grams)
- 1 Cup Unsalted Butter (226 Grams / 2 Sticks)
- 2 Cups White Granulated Sugar (400 Grams)
- 1/4 Cup Lemon Juice (58 Grams)
- 2 tbsp Lemon Zest (18 Grams)
- 2 Cups Blueberries (380 Grams)
- 1 1/2 tsp Baking Powder (6 Grams)
- 1/4 tsp Baking Soda (1 Gram)
- 2 tsp Vanilla Extract (8 Grams)
- 1 tsp Salt (6 Grams)
- 3 Cups Powdered Sugar (360 Grams)
- 1/4 Cup Lemon Juice (58 Grams)
- Heat oven to 350F and grease a 10-inch bundt pan.
- Mix room temperature butter and sugar in mixing bowl bowl for 3-4 minutes on medium-high speed. Then add in sour cream and mix again.
- Next mix in eggs one by one into the batter until incorporated. Then pour in lemon juice, lemon zest and vanilla extract and mix till combined.
- Sift flour, salt, baking soda and baking powder into the bowl and mix till just combined. Then fold in blueberries with a spatula.
- Bake for 55-60 minutes and then take out of the bundt pan once the cake has cooled. Make the glaze by mixing the 2 ingredients and then pour on top of the cake.