Blueberry Lemon Bundt Cake
An easy blueberry lemon bundt cake recipe that whips up in no time. No electric mixer needed! Perfect for any occasion.
Calories:
Ingredients
- 2 sticks butter leave it out on the counter to thawed then melt it when you're ready in the microwave 30 seconds incrememts.
- 1 tbsp lemon zest
- 1 cup blueberries
- 1 ½ cup sugar
- 4 eggs
- ½ cup water
- 2 ⅔ cups all purpose flour
- 1 tsp salt
- 2 tsp baking powder
- ¼ cup sour cream thawed
Instructions
- In a large bowl combine eggs, butter, sugar, water, sour cream, and lemon zest. Whisk to combine.
- In a smaller bowl combine flour, baking powder, and salt. Whisk to combine.
- Add dry ingredients to wet ingredients, in thirds, mixing gently to combine. Fold in blueberries, mix to combine.
- Pour batter into a Bundt pan that has been sprayed with baking spray. Brush it in.
- Bake at 350F for 45 mins until golden brown and a toothpick or fork comes out clean.
- Allow to cool completely for 30 minutes. Reverse cake onto a cooling rack.
- Dust it with powder sugar for garnish.