Lemon Blueberry Bundt
A gorgeous yet easy Lemon Blueberry Bundt that will vanish quickly for any occasion!
Ingredients
- • 1 cup unsalted butter softened, more for pan
- • 3 cups flour more for pan
- • 1 lemon zested and juiced
- • 1 tsp. baking soda
- • 1 tsp. baking powder
- • 1 tsp. salt
- • 1 99 gm. box of instant Lemon Pudding mix
- • 1 1/2 cups sugar
- • 5 large eggs
- • 1 cup sour cream
- 2 cups blueberries
Glaze
- 1/2 cup of confectioner's sugar
- 1 Tbsp. lemon juice more or less to the desired consistency
- Lemon zested for decoration
Instructions
- Preheat oven to 350F. Melt 1-2 Tbsp. of butter and paint the bundt pan with the melted butter. Add flour and cover all sides. Bang out excess. Set aside.
- In a medium bowl add the flour, pudding mix, baking soda, baking powder, salt and lemon zest, whisk together.
- Using a standup mixer with a paddle attachment, cream the butter and sugar together until light and fluffy. Add the eggs one at a time and beat well after each addition. Mix in lemon juice.
- Alternatively add the flour and sour cream, starting and ending with the flour in three batches and the sour cream in two. Don't over mix. Fold in the blueberries.
- Pour the batter into the prepared pan and smooth with a spatula. Bake for 50-55 min. or until a cake tester comes out clean. Let cake cool in the pan for 30 min. and then remove carefully onto a rack to cool completely. Cake will keep well for up to 3 days wrapped in plastic wrap.
- Mix together glaze and add just before serving. Decorate with lemon zest.
Tried this recipe?Let us know how it was!