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Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

Course: Dessert
Cuisine: American
Keyword: bundt cake
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 12
Calories: 481kcal
This recipe produces a beautiful bundt cake that is moist, flavorful and delicious!
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  • 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


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


  • 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!


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.


Calories: 481kcal | Carbohydrates: 73g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 101mg | Sodium: 380mg | Potassium: 102mg | Fiber: 1g | Sugar: 47g | Vitamin A: 639IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 2mg