The Local Ladle

Lemon Blueberry Bundt Cake

Lemon Blueberry Pound Cake

When it comes to my sweets I can honestly say healthy isn’t really in my vocabulary. Even though I will admit there are several amazing vegan and gluten free bakers floating around the internet, I like to keep my sweets traditional.

I was inspired to make this Lemon Blueberry bundt cake because of a bundt cake pan I recently received from my grandma, that looks like its been baked in for about one hundred years. I wanted to do something with light and refreshing flavors, so what better than lemon and blueberry.

INGREDIENTS Lemon Blueberry Pound Cake 2

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup butter, room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • grated zest of 1 large lemon
  • Juice of half a lemon
  • 1/2 cup blueberries
  • 1 cup sour cream


  1. Preheat oven to 325°. Butter and flour a 10-inch bundt pan.
  2. Into a bowl, sift together the flour, baking powder and salt; set aside.
  3. In a mixing bowl with hand-held electric mixer, cream one cup butter and granulated sugar. Beat at high speed until mixture is very light and fluffy, about 5 minutes.
  4. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently.
  5. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently.
  6. Remove approximately half of the batter into another bowl.
  7. Mix in the lemon zest and juice into the batter that was left in the mixer, mix until combined.
  8. Then, add the blueberries into the batter mixture that you separated into a bowl, mix until combined. The batter should be slightly purple.
  9. First pour one thin layer of the lemon batter into the Bundt pan and top with another think layer of the blueberry batter. Take a skewer and make swirls to slightly combine the two batters. Do this until the Bundt pan is filled, or the batter is gone.
  10. Bake in the preheated oven for 55 to 65 minutes, or until a the skewer inserted near the center of cake comes out clean. Allow to cool and top with powered sugar.


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