This Blueberry Cake is soft, buttery, and bursting with juicy fresh blueberries in every bite. The rich sour cream keeps the cake incredibly moist, while a bright lemon glaze drizzled on top adds the perfect touch of sweetness and citrus flavor. It’s a beautiful bundt cake that feels special enough for celebrations but easy enough for a weekend treat with coffee or tea.
Ingredients
Blueberry Cake
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3 cups all-purpose flour
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1½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup unsalted butter, softened
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1¾ cups granulated sugar
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4 large eggs
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¾ cup full-fat sour cream
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1½ teaspoons vanilla extract
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4 cups fresh blueberries
Lemon Glaze
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1 cup powdered sugar
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1½–2¼ tablespoons lemon juice
Instructions
Step 1: Prepare the Pan & Dry Ingredients
Preheat your oven to 350°F (175°C). Spray a 10-inch bundt pan with non-stick baking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 2: Cream Butter and Sugar
Using a stand mixer with a paddle attachment or a handheld mixer, beat the softened butter and sugar on medium speed until light and fluffy. Reduce speed to low and add the eggs one at a time, mixing briefly after each addition until combined.
Step 3: Add Vanilla and Sour Cream
Mix in the vanilla extract and half of the sour cream. Blend on low speed until incorporated, scraping down the bowl as needed.
Step 4: Combine Wet and Dry Ingredients
Add the flour mixture in two additions, alternating with the remaining sour cream. Mix just until combined — do not overmix.
Step 5: Fold in Blueberries
Remove the bowl from the mixer and gently fold in the fresh blueberries. Spoon the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Step 6: Bake
Bake for 55–65 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 30 minutes, then carefully invert it onto a serving platter. Allow the cake to cool completely.
Step 7: Make the Lemon Glaze
In a small bowl, mix the powdered sugar with 1½ tablespoons lemon juice. Add more lemon juice a teaspoon at a time until you reach your desired drizzling consistency. Drizzle over the cooled cake.
Conclusion
This Blueberry Cake with Lemon Glaze is tender, flavorful, and beautifully balanced between sweet and tangy. Whether served as a brunch centerpiece, afternoon snack, or elegant dessert, it’s a crowd-pleasing cake that looks as good as it tastes. One slice is never enough!