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Lemon Blueberry Bundt Cake


  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12-16 slices 1x

Description

A sour cream cake infused with lemon and fresh blueberries.


Ingredients

  • 8 oz Blueberries, rinsed ( 2 packages)
  • 1/4 C Flour
  • 1 C Unsalted butter
  • 1 3/4 C + 2 tbsp Sugar
  • 1/4 C Light brown sugar
  • 2 Large eggs
  • 1 tsp Pure vanilla extract
  • 1 C Sour cream
  • Zest of two lemons
  • Juice of one lemon
  • 2 C Flour, sifted
  • 1 tsp Baking powder
  • 1/2 tsp Salt

For the streusel

  • 1/2 C Unsalted butter, melted
  • 1 C Flour
  • 3/4 C Sugar
  • 1 tsp Cinnamon

Instructions

  1. Preheat oven to 350° F. Grease and flour a bundt pan.
  2. Rinse and dry blueberries. Coat blueberries with 1/4 C flour by mixing with a spoon.
  3. Butter should be at room temperature or slightly firmer, not melted. Combine sugars with softened butter. Beat on medium speed until butter and sugar are well combined, light and fluffy.
  4. Add eggs, one at a time, beating each egg into the butter and sugar one at a time.
  5. After both eggs have been mixed, add vanilla, sour cream, lemon zest and lemon juice. Beat on medium speed until well combined.
  6. In a separate bowl, Sift flour and then measure out 2 cups. Add salt and baking powder. Stir to combine. Slowly add flour mixture to batter and mix on low speed just until combine. Batter will be thick.
  7. Fold blueberries into batter.

For the streusel

  1. Melt butter in microwave, about 30 seconds.
  2. Combine all dry ingredients in a medium sized bowl. Pour melted butter over dry ingredients and stir until well mixed. This mixture will be clumpy.
  3. To Assemble:
  4. Pour the batter into the pan. Cover the bottom with streusel.
  5. Bake at 350° F for 50-55 minutes. Bottom of cake will be slightly brown. Use a long toothpick or knife to stick in the middle of the cake. If it comes out clean, the cake is done.
  6. Set on a cooling rack for twenty minutes.
  7. Place a plate, cutting board or other flat surface; over top of cake and hold it together. Turn cake over and gently pat sides of the pan until the cake comes loose. Allow to cool for another 15-20 minutes.