Best Lemon Blueberry Bundt Cake
The bundt cake became popular in the 1950s and 1960s, thanks to the creation of the bundt pan by Nordic Ware. It is now a classic dessert often enjoyed for its beautiful shape and moist texture.
This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2.5 cup All-purpose flour
- 2 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cup Granulated sugar
- 3 large Eggs
- 1 tablespoon Lemon zest
- 2 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 0.5 cup Sour cream
- 1 cup Fresh blueberries
- 2 tablespoon Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually mix in the dry ingredients, alternating with the sour cream. Gently fold in the blueberries.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.