Lemon Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake is soft, rich, and bursting with fresh lemon flavor and juicy blueberries. Finished with a silky white chocolate lemon ganache, it’s the perfect balance of sweet and tangy for spring gatherings, brunches, or celebrations.

Course Cakes

Cuisine American

Prep Time 15

Cook Time 55

Chill Time 1

Total Time 2 10

Servings Slices

Calories 380kcal

Equipment

10-cup bundt pan
Baking spray (with flour)
Mixing bowls (1 medium, 1 large)
Electric hand mixer or stand mixer
Measuring Cups and Spoons
zester or microplane
Citrus juicer
Rubber spatula
Whisk
small saucepan
cooling rack

Ingredients

Cake

2 ½ cups all-purpose flour
1 tablespoon all-purpose flour for tossing blueberries
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter softened
1 cup granulated sugar
¾ cup brown sugar
5 large eggs
¼ cup vegetable oil
2 tablespoons lemon zest
½ cup fresh lemon juice
1 teaspoon vanilla extract
1 cup sour cream
1 cup fresh blueberries

White Chocolate Lemon Ganache

6 ounces white chocolate chips
½ cup heavy cream
1 teaspoon lemon zest

Instructions

Cake

Preheat oven to 350°F. Spray a 10-cup bundt pan generously with baking spray and set aside.
In a medium bowl, whisk together 2 ½ cups flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, beating well after each addition. Add the vanilla extract with one of the eggs.
Mix in the lemon zest and fresh lemon juice.
Alternately add the dry ingredients and sour cream, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Toss the blueberries with the remaining 1 tablespoon of flour. Gently fold them into the batter.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes, then carefully invert onto a wire rack. Cool completely before adding ganache.

Ganache

Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
Remove from heat and pour over white chocolate chips. Let sit for 2–3 minutes.
Whisk until smooth and creamy.
Stir in lemon zest.
Drizzle over completely cooled cake. Allow ganache to set slightly before slicing.

Nutrition