Lemon Blueberry Bundt Cake 12 pieces

Lemon Blueberry Bundt Cake 12 pieces
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 489.6
  • Total Fat: 21.6 g
  • Cholesterol: 101.4 mg
  • Sodium: 404.2 mg
  • Total Carbs: 69.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 6.0 g

View full nutritional breakdown of Lemon Blueberry Bundt Cake 12 pieces calories by ingredient


Cake Cake
Number of Servings: 12


    2.0 cup Blueberries, fresh
    2.75 cup Flour - Gold medal all purpose flour
    1.0 tsp Baking Powder
    0.5 tsp Baking Soda
    1.0 tsp Salt
    0.75 cup Butter, salted
    2.0 cup Granulated Sugar
    4.0 large Egg, fresh, whole, raw
    2.0 tsp Vanilla Extract
    0.3 cup Lemon Juice
    1.0 tsp Lemon Peel
    0.25 cup Canola Oil
    1.0 cup Sour Cream
    1.0 cup, unsifted Powdered Sugar
    35.0 mL Lemon Juice


To make the cake: Preheat oven to 350F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy. Mix in the eggs one a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil. Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to over mix the batter. There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the batter until just combined. Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around. Bake at 350F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning. Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling. To make the glaze: In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar to thicken it up. Pour the glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the glaze can harden.

Serving Size: Makes 12 pieces

Number of Servings: 12.0

Recipe submitted by SparkPeople user CLCHAP.

Member Ratings For This Recipe

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    sunday brunch cake - 4/15/20