Lemon Blueberry Bundt Cake with Sour Cream

How to Make a Lemon Blueberry Bundt Cake with Sour Cream

Lemon Blueberry Bundt Cake is sure to satisfy those tart bright flavors of spring and summer that you’ve missed all winter long. While there sure is something to say about a rich decadent cake, my friend Paula makes a Sour Cream Dark Chocolate Pound Cake that is to die for! Check out her Lemon Cream Cheese Pound Cake as well!

Don’t let the sour cream in these recipes make you shy away, after trying it you’ll want to try more sweet recipes with it. Enjoy!

Gathering your ingredients

All-purpose flour – In order to measure flour correctly, I would recommend a kitchen scale. If you do not have one, fluff up your flour and use a spoon to gently scoop it into your measuring cup, then level with a butter knife. This will prevent using too much flour.

Baking powder

Baking soda

Salt – Salt helps to balance the flavors, so don’t skip it.

Unsalted Butter – Room temperature butter, take out 30 minutes before preparing to soften up.

Sugar – White granulated sugar

Large Eggs – large room temperature eggs

Fresh Lemon juice – If you’re unable to get the correct amount of fresh lemon juice, substituting some bottled lemon juice will still create great results and a fresh lemon flavor.

Lemon zest – Try not to skip this! Lemon zest adds such a huge boost of flavor.

Vanilla – Pure vanilla extract is recommended.

Sour cream – Room temperature sour cream. Take out of the fridge 30 minutes before preparing. When all of the ingredients are at room temperature, they combine in a more uniform way. I really enjoy Daisy brand sour cream, as the only ingredient is cream! Makes for a beautiful and tender bundt cake.

Blueberries – Fresh or frozen BOTH will work for this recipe. If you’re using fresh blueberries, mix them with 2 tablespoons of flour before adding them to the mixture. If you’re using frozen berries, there is no need to coat them in flour before adding them.

Sweet Lemon Glaze

Unsalted Butter – Butter for the glaze will be melted in a microwave-safe bowl.

Powdered sugar – Domino is my preferred brand. The flavor is that of pure sugar. If your powdered sugar tastes any different than pure sugar I’d suggest getting a fresh bag or a different brand.

Lemon juice – The lemon juice and zest are what make this POPPING glaze! Try to use fresh lemons, but if necessary you can use bottled lemon juice.

Lemon zest – Also essential for that pop of flavor, for best results don’t skip this ingredient.

Salt

*see recipe card for detailed measurements

Kitchen supplies you’ll need

• Bundt pan
• Mixing bowls
• Hand whisk
• Hand mixer with beaters
• Rubber spatula
• Cooling rack

Mix it, Bake it, & Eat it!

Preheat oven to 350 F and generously grease the bundt cake pan with non-stick baking spray. Make sure to get into all the crevasses.

In a medium bowl sift and combine flour, baking soda, baking powder, and salt. Whisk then set aside.

In a large mixing bowl cream butter and sugar on medium speed. Roughly 3 minutes. 

Add 1 egg at a time, beat on low speed to combine, add 1/4 cup flour, beat to combine. Repeat this step until all the eggs and flour mixture are combined.

Add lemon juice, lemon zest, vanilla extract, and sour cream. Fold these ingredients into the batter. 

Lastly, gently fold in blueberries.

Fresh blueberries: Mix with 2 tablespoons of flour before adding

Frozen berries: No need to add additional flour, mix in as is.

Pour batter into your prepared bundt pan and gently tap on the countertop 6-10 times to allow the air bubbles to release. Then bake for 90 minutes, or until a skewer comes out clean.

Once baked, let cool for 10 minutes then gently release the sides from the edge of the pan and place the warm cake upside down on a wire rack to gently lift the pan off of the cake.

Allow the cake to cool completely before topping with the lemon glaze.

For the sweet lemon glaze, in a small bowl add melted butter, powdered sugar, lemon juice, lemon zest, and a pinch of salt. Whisk to combine and pour over the top of the cake.

Top with fresh blueberries, slice and serve!

FAQ for Lemon Blueberry Bundt Cake with Sour Cream

Expert Tips

Baking

• Mini bundt cakes – This recipe should make approximately 12 mini bundt cakes
• This recipe can be prepared using a stand mixer as well.

Storing

• Room temperature – Your bundt cake will stay fresh and moist if stored at room temperature in an airtight container for up to 5 days. IF it lasts that long!
• Refrigerator – Keep in an airtight container in the fridge for up to a week.
• Freezer – Do not frost your bundt cake before freezing. Wrap tightly in plastic wrap, then again in foil, and store for up to 4 months. Can also be wrapped in plastic and then stored in an airtight container to further protect from freezer burn.

Eating

• Substitutions – You can replace the sour cream with any plain yogurt or greek yogurt of your choice.
• Before serving top this lemon blueberry cake with the sweet lemon glaze!

Tools I use

Kitchen scale

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Bundt pan

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Mini bundt

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Other delicious Cake recipes!

• The Best Cinnamon Coffee Cake
• Oreo Cheesecake No Bake
• German Cake Muffins
• Matcha Cake with Strawberry Topping
• Tart Cherry Bread