Ingredients
Method
Prepare the Cake
- Preheat your oven to 350°F (175°C) and grease a bundt pan with butter and flour.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, and mix until just combined.
- Gently fold in the blueberries to avoid breaking them.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Prepare the Glaze
- While the cake is baking, prepare the glaze by mixing powdered sugar and lemon juice in a small bowl until smooth.
- Set aside until the cake has cooled.
Finish and Serve
- Once the cake is done, allow it to cool in the pan for 10 minutes before inverting it onto a wire rack.
- Drizzle the lemon glaze over the cooled cake before serving.
- Slice and enjoy your Super Moist Blueberry Bundt Cake!
Nutrition
Notes
For extra flavor, you can add lemon zest to the batter. Ensure the blueberries are well coated in flour before adding them to the batter to prevent sinking.