Description
Indulge in the delightful flavors of blueberries and lemon with this moist and tender Blueberrylicious Sour Cream Bundt Cake. Each bite is bursting with juicy blueberries, and the tangy lemon glaze adds the perfect finishing touch.
Ingredients
Scale
Dry Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1/4 cup milk
- 2 cups fresh or frozen blueberries
- 2 tablespoons all-purpose flour (for coating berries)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven and prep pan: Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large mixing bowl, cream butter and sugar, then beat in eggs one at a time. Add vanilla extract. In a small bowl, mix sour cream and milk.
- Combine ingredients: Add dry ingredients to the butter mixture alternately with the sour cream mixture. Toss blueberries with flour, then fold into batter.
- Bake: Spoon batter into Bundt pan and bake for 55–65 minutes.
- Make glaze: Whisk powdered sugar, lemon juice, and lemon zest. Drizzle over cooled cake.
Notes
- If using frozen blueberries, do not thaw to prevent bleeding.
- For a sweeter glaze, reduce lemon juice to 2 tablespoons.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 33g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
