Why did my blueberries sink to the bottom?

Blueberries sink when the cake batter is too thin or if the berries are wet when added. Coating the dry fruit in a tablespoon of flour helps them cling to the thick batter, keeping them suspended throughout the cake.

How do I prevent the cake from sticking to the Bundt pan?

Use a high-quality nonstick spray or brush the interior with melted shortening and flour. Be sure to coat every ridge of the pan, and let the baked cake cool for exactly thirty minutes before inverting it.

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen berries without thawing them first. Keep in mind that frozen berries may bleed color into the batter, giving the cake a slightly purple swirl, and they may require a few extra minutes of baking time.

How do I make my cake extra moist?

The combination of full-fat sour cream and a small amount of canola oil keeps the crumb incredibly soft. Avoid overbaking the cake, as excess time in the oven will dry out the delicate crumb.

What is the best way to get a strong lemon flavor?

Rubbing the fresh lemon zest directly into the granulated sugar before mixing releases the citrus oils. This method distributes the bright flavor more effectively than simply stirring the zest into the liquid ingredients.

Should I glaze the cake while it's warm or cool?

Always wait until the cake has cooled completely to room temperature before adding the glaze. If the cake is still warm, the sugar will melt and run off the sides instead of forming a beautiful, thick layer.

How long does this cake last, and how should it be stored?

This cake keeps well at room temperature for up to three days when wrapped tightly in plastic wrap. For longer storage, keep it in an airtight container in the refrigerator for up to five days, letting slices warm slightly before serving.

Lemon Blueberry Bundt Cake With Lemon Glaze Recipe Classic

Description

A classic, rustic bundt cake made with fresh blueberries, sour cream, and bright lemon zest, finished with a simple citrus glaze.

Ingredients

2 cups fresh blueberries
1 tablespoon all-purpose flour (for coating berries)
2 and ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
⅓ cup fresh lemon juice
2 tablespoons lemon zest
¼ cup canola oil
1 cup full fat sour cream
1 cup confectioners sugar (for glaze)
2-3 tablespoons fresh lemon juice (for glaze)

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Instructions

Prep oven and berries: Preheat oven to 350°F. Toss blueberries with 1 tablespoon of flour until coated, then set aside.
Whisk dry ingredients: Whisk 2 and 3/4 cups flour, baking powder, baking soda, and salt together in a large bowl.
Cream butter and sugar: Beat butter and sugar in a stand mixer for 4-5 minutes until light and fluffy.
Add wet ingredients: Mix in eggs one at a time, then add vanilla, lemon juice, lemon zest, and oil.
Combine mixtures: Alternately add the dry ingredients and sour cream to the wet mixture, beginning and ending with the dry ingredients. Gently fold in the blueberries.
Bake the cake: Pour into a greased 10-inch bundt pan and bake at 350°F for 50-65 minutes until a toothpick comes out clean.
Cool: Cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
Glaze: Whisk confectioners sugar and lemon juice together, then pour over the cooled cake.

Notes

Ensure all dairy and eggs are at room temperature to prevent the batter from curdling.
Tossing the blueberries in flour is key to preventing them from sinking to the bottom of the pan.
Do not glaze the cake while it is warm, or the glaze will melt and run off.

Prep Time: 25 mins
Cook Time: 65 mins
Category: Dessert
Method: Bake
Cuisine: American