Lemon Blueberry Bundt Cake

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  • 2 3/4 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter
  • 2 cup sugar
  • 4 large eggs
  • 3 tablespoons lemon juice about 2 large lemons
  • 2 tablespoons lemon zest about 2 large lemons
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 3 cup blueberries mix with 2 tablespoons flour.
  • Icing
  • 1 1/2 tablespoons butter, melted
  • 2 cups powdered sugar
  • 1/3 cups lemon juice
  • pinch salt
  • 1 tablespoon lemon zest


  1. Preheat the oven to 350 degrees.
  2. Grease and flour a bundt pan.
  3. Mix together the flour, baking powder, baking soda, and salt. Set aside.
  4. Beat the butter and sugar on medium-high for about 3 minutes.
  5. Add your eggs 1 at a time, beating after each addition.
  6. Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
  7. Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
  8. Gently fold in the blueberries.
  9. Spread the batter into the prepared bundt pan. 
  10. Bake for 60 minutes, check for doneness. If a knife in the center doesn’t come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn’t cooked, cover the top with aluminum foil to keep from burning)


  • Beat the powdered sugar, lemon juice, salt, and zest together.
  • Slowly beat in the melted butter into the sugar and lemon combo. Beat until combined well.
  • Let cool a bit until the desired consistency for pouring.
  • Pour over your cake, let cool.

recipe adapted >>>>>  here