Lemon Blueberry Bundt Cake

Baking has become one of my favorite ways to manage anxiety—there’s something so grounding about measuring, mixing, and watching something beautiful come together. This Lemon Blueberry Bundt Cake is the most requested dessert in our house and my husband’s absolute favorite. Every time I make it for him, it disappears in less than a day, which tells me everything I need to know about just how good it is!

Here's how you make it! 

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temp

3 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 cup sour cream or Greek yogurt

1/4 cup fresh lemon juice (about 2 lemons)

Zest of 2 lemons

1 tsp vanilla extract

1-1/2 cups fresh blueberries (or frozen, unthawed)

2 tbsp flour (for tossing berries)

For the Lemon Glaze (Optional)

1 cup powdered sugar

2 tbsp fresh lemon juice

1 tsp lemon zest

1-2 tbsp milk or cream (as needed)

Preheat oven to 325*F (163*C). Grease and flour your bundt pan or a 9x5 loaf pan.

Beat butter and sugar and until light and fluffy (about 4-5 minutes).

Add eggs one at a time, beating well after each addition. 

In a separate bowl, whisk flour, baking soda and salt. 

In another bowl, combine sour cream, lemon juice, zest and vanilla. 

Alternate adding the dry and wet mixtures to the creamed butter, starting and ending with the flour. 

Toss blueberries with 2 tbsp flour to prevent sinking then gently fold into the batter. 

Pour batter into prepared pan. Bake 70-80 minutes or until a toothpick comes out clean. 

Cool in the pan for 15 minutes then transfer to a wire rack. 

To make the glaze whish together glaze ingredients until smooth and drizzle over cooled cake.