Martha Stewart Blueberry Lemon Bundt Cake

This Martha Stewart Blueberry Lemon Bundt Cake is a bright and buttery recipe, which includes fresh blueberries and lemon zest. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes.

Martha Stewart Blueberry Lemon Bundt Cake Ingredients

• 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups blueberries
• 2 tablespoons grated lemon zest
• Nonstick cooking spray, for pan
• Confectioners’ sugar, for dusting (optional)

How To Make Martha Stewart Blueberry Lemon Bundt Cake

1. Preheat oven and prep dry ingredients: Preheat oven to 350°F. In a bowl, whisk together 2 1/2 cups flour, baking powder, and salt. Set aside.
2. Cream butter and sugars: In a mixing bowl, cream the butter, brown sugar, and granulated sugar on high speed until light and fluffy.
3. Add eggs and vanilla: Beat in the eggs one at a time until fully incorporated. Mix in the vanilla extract.
4. Mix in dry ingredients and sour cream: Reduce mixer speed to low. Add the flour mixture in three additions, alternating with two additions of sour cream. Mix until just combined.
5. Prepare blueberries and zest: In a small bowl, toss blueberries and lemon zest with 1 teaspoon of flour. Gently fold into the batter.
6. Fill pan and bake: Coat a 12-cup nonstick Bundt pan with cooking spray. Spread the batter evenly in the prepared pan. Bake on the bottom rack of the oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Let the cake cool in the pan for 20 minutes, then invert onto a wire rack and cool completely. Dust with confectioners’ sugar before serving, if desired.

Recipe Tips

• How to prevent blueberries from sinking: Toss them with flour before folding into the batter.
• Can I use frozen blueberries? Yes, no need to thaw, but toss with flour to help prevent bleeding.
• Why use sour cream? It keeps the cake moist and gives it a tender crumb.
• How to grease a Bundt pan properly: Use baking spray or brush with butter and dust with flour.
• Best way to release from pan: Let the cake cool at least 20 minutes before inverting.

What To Serve With Blueberry Lemon Bundt Cake

This citrusy Bundt cake is great for brunch or dessert:

• A drizzle of lemon glaze
• Whipped cream or vanilla yogurt
• Fresh fruit salad
• Hot tea or coffee

How To Store Blueberry Lemon Bundt Cake

Room Temperature: Store covered on the counter for up to 3 days.

Refrigerate: Store in an airtight container in the fridge for up to 5 days.

Freeze: Wrap in plastic and foil, and freeze up to 3 months. Thaw at room temperature before serving.

Blueberry Lemon Bundt Cake Nutrition Facts

• Calories: ~375 per slice
• Fat: 18g
• Carbohydrates: 48g
• Sugar: 27g
• Protein: 5g
• Fiber: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cake ahead of time?
Yes, it keeps well for several days and freezes beautifully.

Do I need to use a Bundt pan?
Yes, for the best shape and texture, but a tube pan could work in a pinch.

Can I add a lemon glaze?
Absolutely! Mix powdered sugar with lemon juice for a simple drizzle.

Can I substitute yogurt for sour cream?
Yes, plain Greek yogurt works as a 1:1 substitute.

Try More Recipes:

• Martha Stewart Blueberry Lemon Cake
• Martha Stewart Blueberry Crumb Cake
• Martha Stewart Blueberry Coffee Cake