Lemon & Blueberry Bundt Cake with Sour Cream

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Liberally spray your Bundt pan with baking spray.

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Sift together flour, baking soda, baking powder, and salt. Whisk then set aside.

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In a large mixing bowl add butter and sugar

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Cream butter and sugar on medium speed for 3 minutes.

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Add 1 egg at a time, beat on low speed to combine.

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Add 1/4 cup flour, and beat to combine.

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Repeat alternating eggs and flour until the mixture is combined

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Add lemon juice, lemon zest, vanilla, and sour cream. Fold into the batter gently.

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Add 3 cups of blueberries. Gently fold into the batter.

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Gently fold the blueberries into the batter

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Pour the batter into the Bundt cake pan. Bake for 90 minutes

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Cool before releasing from the pan.

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In a small bowl add melted butter, powdered sugar, lemon juice, lemon zest, and a pinch of salt.

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Whisk to combine and pour over the top of your cake!

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Grab the Recipe!

A strikingly beautiful Lemon Blueberry Bundt Cake with Sour Cream has POPPING citrus flavors throughout! Perfect for family gatherings, it’s sure to impress!