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Blueberry Lemon Bundt Cake

By Pam Browning, Adapted from Cakes by Martha Stewart
Course Dessert


For the cake:

  • 2 1/2 cups flour plus 1 teaspoon for blueberries and zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter room temperature
  • 1 cup light brown sugar packed
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups sour cream
  • 2 cups fresh blueberries
  • 2+ tablespoons lemon zest

For the glaze:

  • 1 lemon
  • powdered sugar


  • Preheat oven to 350º with rack on the bottom shelf.
  • Grease the bundt pan with Pam baking spray or with butter and flour mixture. Sift together flour, baking soda and salt.
  • Beat butter, brown sugar and granulated sugar in the bowl of a mixer until pale and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla.
  • Reduce speed to low, add flour mixture in 3 batches alternating with 2 batches sour cream and beating until just combined. Toss in blueberries with remaining teaspoon of flour and lemon zest, and fold into batter.
  • Pour into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
  • Cool on wire rack for 20 minutes, then turn out the cake onto rack to cool it completely.
  • For the glaze, mix together the juice of one lemon and enough powdered sugar for your desired consistency. Pour glaze over warm cake with a plate under the rack to catch the drippings, collecting what drips off and pouring it over again until all glaze is on the cake.
Keyword Blueberry, Bundt, cake, Lemon