This Lemon Blueberry Bundt Cake is a delightful combination of zesty lemon and sweet blueberries, perfect for any occasion.

Scale

2 ½ cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter softened

1 ¾ cups granulated sugar

4 large eggs

1 tbsp lemon zest

2 tbsp lemon juice

1 tsp vanilla extract

1 cup sour cream or Greek yogurt

1 ½ cups fresh or frozen blueberries tossed in 1 tbsp flour

1 cup powdered sugar

2 –3 tbsp lemon juice

1 tsp lemon zest optional

Preheat the oven to 350°F (175°C) and grease a bundt pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
Alternate adding the dry ingredients and sour cream (or Greek yogurt) to the butter mixture, beginning and ending with the dry ingredients.
Gently fold in the blueberries coated with flour.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
For the glaze, whisk together powdered sugar and lemon juice until smooth, and drizzle over the cooled cake.

Ensure the blueberries are well-coated with flour to prevent them from sinking to the bottom while baking.

Keywords: Lemon Blueberry Bundt Cake, dessert, cake, blueberry, lemon, baking