Lemon Blueberry Bundt Cake

This pretty Lemon Blueberry Bundt Cake is a delicious treat you can enjoy any time of year! 

Moist and flavorful lemon cake is studded with fresh (or frozen) blueberries and then topped with a tart and buttery lemon glaze. 

This cake would be so perfect for a baby shower or wedding shower, but don’t wait for a special occasion to make it… it’s perfect for any day of the week!  

This recipe was created in partnership with Sprouts Farmers Market.

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I know that fall is on it’s way… but before we dive into all things pumpkin and apple I wanted to share a recipe with a delicious flavor combo that’s perfect to enjoy any time of year! 

My inspiration for this recipe started with Organic Frozen Blueberries from Sprouts Farmer’s Market.    

I have a very popular recipe on my site for Lemon Blueberry Bread that I’ve only made with fresh blueberries in the past.  I wanted to see if I could use frozen blueberries in a similar recipe with equally delicious results. 

I’m so happy I gave Sprouts Organic Frozen Blueberries a try, because the result were PERFECT!

The recipe performed perfectly with the frozen blueberries, and I’m so happy to know that I can make this recipe any time of year, even when I don’t have fresh berries on hand. 

So feel free to choose fresh blueberries from Sprouts when they are available, but you can simply keep a bag of Sprouts Organic Frozen Blueberries on hand and enjoy this recipe whenever the baking mood strikes you!  =)      

I love knowing I can rely on the quality of Sprouts store brand products to produce beautiful and delicious results in all of my baking projects! 

If you love blueberries, I have a few more delicious ideas to add to your baking list…

Lemon Blueberry Bread – Simply a half sized recipe that matches this bundt cake.  One of the most popular recipes on my site!

Lemon Blueberry Crepes – So perfect for a special weekend breakfast!  

Blueberry Coffee Cake – It’s like a blueberry muffin and cinnamon coffee cake had a perfect baby!

Let’s bake!

How to Make Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

This recipe produces a beautiful bundt cake that is moist, flavorful and delicious!

5 from 12 votes

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Prep Time 20 mins

Cook Time 1 hr 20 mins

Total Time 1 hr 40 mins

Course Dessert

Cuisine American

Servings 12

Calories 481 kcal

Ingredients

 

Cake

• 3 cups all-purpose flour
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon salt
• ¾ cup unsalted butter 12 tablespoons, melted
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest fresh grated
• 2 tablespoon lemon juice fresh
• ½ cup milk whole or lowfat, but avoid fat-free
• ½ cup sour cream full fat preferred
• 10 oz Sprouts Organic Frozen Blueberries 1 package (2 cups)
• 1 tablespoon all-purpose flour

Glaze

• 4 tablespoon unsalted butter melted
• 1 cup powdered sugar
• 2-3 tablespoon lemon juice fresh

Instructions

 

• Preheat oven to 325°F and generously grease and flour a 10” bundt pan.
• In a medium sized bowl, whisk the flour, baking powder and salt, and set aside.
• In the bowl of an electric mixer, blend together the melted butter, sugar. Add eggs, one at a time, blending for 10-15 seconds between each addition.
• Add vanilla, lemon zest and lemon juice.  Mix until well combined.
• While slowly mixing, add about half of the flour mixture, and then add the sour cream.
• Continue blending and add the remaining flour mixture, and then the milk. Stop the mixer.
• In a small bowl, add the frozen blueberries and toss with 1 rounded tablespoon of flour.  Stir until the berries are all evenly coated (this will help prevent the berries from all sinking to the bottom of the cake).
• Add the flour coated berries to the batter, and gently but quickly stir by hand with a spatula until just combined.
• Pour/scoop the batter into the prepared pan and bake for 65-80 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean.
• Allow the cake to cool in the pan for 1 hour before attempting to remove. To remove cake from pan, use a small spatula to gently loosen around the edges, then invert pan onto cake plate, or baking sheet.
• Prepare the glaze by simply whisking together the melted butter, powdered sugar and lemon juice in a bowl. Allow the glaze to sit for 10 minutes or so to thicken a bit, and then pour glazed over the cake.
• Slice and enjoy!

Notes

You'll need 2-3 fresh lemons for this recipe.

To store leftover cake, cover and store at room temperature for up to 2 days.

Nutrition

Calories: 481kcalCarbohydrates: 73gProtein: 6gFat: 19gSaturated Fat: 11gCholesterol: 101mgSodium: 380mgPotassium: 102mgFiber: 1gSugar: 47gVitamin A: 639IUVitamin C: 5mgCalcium: 70mgIron: 2mg

Keyword bundt cake

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When you give this Lemon Blueberry Bundt Cake recipe a try, please share a photo of your cake on my Glorious Treats Facebook page or on Instagram.

Be sure to tag @glorioustreats and #glorioustreats so I can see your baking success!  

Happy baking!

Disclosure – I created this recipe in partnership with Sprouts Farmers Market.  Partnering with brands I love allows me to provide you with high quality content at no cost to you.  I only work with brands I use and love.  All images, text and opinions are my own.