Lemon-Blueberry Bundt Cake Recipe

Name: Lemon-Blueberry Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; Cooking spray; 2 tablespoons granulated sugar; 3 cups all-purpose flour (about 13 1/2 ounces); 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 3/4 cups granulated sugar; 1/4 cup butter, softened; 1 tablespoon grated lemon rind; 4 large eggs; 1/2 teaspoon vanilla extract; 1 (16-ounce) container reduced-fat sour cream; 2 cups fresh blueberries; Glaze:; 1 cup powdered sugar; 3 tablespoons fresh lemon juice

Servings: persons

Cake:
Cooking spray
2 tablespoons granulated sugar
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup butter, softened
1 tablespoon grated lemon rind
4 large eggs
1/2 teaspoon vanilla extract
1 (16-ounce) container reduced-fat sour cream
2 cups fresh blueberries
Glaze:
1 cup powdered sugar
3 tablespoons fresh lemon juice

1
Preheat oven to 350u00b0.
2
To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
3
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
4
Place 1 3/4 cups granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and sour cream. Add flour mixture; beat at medium speed just until combined. Gently fold in blueberries. Spoon batter into prepared pan. Bake at 350u00b0 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.
5
To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.

1154

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake:, Cooking spray, 2 tablespoons granulated sugar, 3 cups all-purpose flour (about 13 1/2 ounces), and more.

Yes, Lemon-Blueberry Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Blueberry Bundt Cake

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