Lemon Blueberry Cake
The flavor of summer is in full swing with this lemon blueberry cake. It's one of the easiest cakes to make. I made it in a bundt pan and it came out wonderfully moist and so full of flavor. Add a simple lemon glaze to the top and you've got the perfect dessert.
Servings: 16 pieces
Calories: 407kcal
Ingredients
Cake
- 3 cups all-purpose flour + 1 Tablespoon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup butter softened
- 2 cups sugar
- 6 eggs
- 1 cup sour cream
- 1-1/2 teaspoons vanilla extract
- 1-1/2 teaspoons lemon extract
- 2 cups blueberries
- 1 Tablespoon lemon zest
Lemon Glaze
- 2 cups powdered sugar
- 4 Tablespoons lemon juice
Instructions
Preheat oven to 325-degrees. Grease and flour a bundt cake pan.
Cake
- Add the flour, baking soda, and baking powder to a bowl and mix together.
- In a new bowl, add the butter and sugar and cream together until fluffy.
- Add the eggs, sour cream, vanilla extract, lemon extract, and mix together.
- Next, add the flour mixture a little bit at a time. Mix and add the rest. Mix again until well blended.
- Place the blueberries in a bowl and add the one tablespoon of flour. Gently mix until covered.
- Add the blueberries and lemon zest to the cake batter. Gently fold in with a spatula.
- Pour into bundt cake pan. Tamp the bundt pan down a couple of times to get all of the air out.
- Bake for approximately 1 hour and 15 minutes, or until cake tester comes out clean.
- Cool for about half an hour before inverting the bundt pan onto a cake plate. Cool for another half an hour before glazing.
- Lemon Glaze
- Add the powdered sugar to a bowl.
- Pour the lemon juice into the bowl and mix.
- Pour over the cooled cake.
Video
Nutrition
Serving: 1 | Calories: 407kcal | Carbohydrates: 61g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 159mg | Fiber: 1g | Sugar: 41g