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Moist Lemon Blueberry Bundt Cake with Vanilla Glaze

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A moist and tender lemon blueberry bundt cake with bursts of fresh blueberries and a bright lemon zing, finished with a silky vanilla glaze. Perfect for any occasion, this easy-to-make cake is a crowd-pleaser with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon finely grated lemon zest (from about 2 lemons)
  • ⅓ cup (80ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) sour cream
  • 1 ½ cups (225g) fresh or frozen blueberries
  • For the Vanilla Glaze:
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 tablespoons (30ml) whole milk or heavy cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10 to 12-cup bundt pan thoroughly with butter and dust with flour, tapping out excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Add lemon zest, vanilla extract, and fresh lemon juice; mix until just combined.
  5. Stir in sour cream until smooth.
  6. Add dry ingredients in three additions, mixing gently on low speed until just combined. Avoid overmixing.
  7. Gently fold in blueberries using a rubber spatula. If using frozen blueberries, toss them in a little flour first to prevent sinking.
  8. Pour batter evenly into prepared bundt pan and smooth the top.
  9. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean and the cake springs back when touched.
  10. Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. To make the glaze, whisk together powdered sugar, milk or cream, vanilla extract, and salt until smooth and pourable. Adjust thickness as needed.
  12. Drizzle the vanilla glaze over the cooled cake and let it set before serving.

Notes

Use room temperature ingredients for best texture. Toss frozen blueberries in flour before folding to prevent sinking. Do not overmix batter to avoid a dense cake. Let cake cool completely before glazing for a nice sheen. For dairy-free, substitute butter with coconut oil and sour cream with coconut or almond yogurt; use non-dairy milk in glaze. Gluten-free option available by substituting flour with gluten-free blend and adding xanthan gum if needed.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, vanilla glaze, moist cake, easy bundt cake, homemade dessert

Find it online: https://forkifyfun.com/moist-lemon-blueberry-bundt-cake-recipe-easy-homemade-vanilla-glaze-tutorial/