Dear God. Dear sweet baby Jesus. This cake? This cake though? Nah. It’s perfect, guys. Follow every little instruction to a t and I promise you, you will be changed forever (in a good way). Time to get fucked up on the best lemon blueberry bundt cake ever.

Lemon Blueberry Bundt Cake by Live Well Bake Often

INGREDIENTS:

2 cups blueberries + 1 tablespoon all-purpose flour

2 and ¾ cups all-purpose flour, spooned & leveled

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

¾ cup unsalted butter, softened to room temperature

2 cups granulated sugar

4 large eggs room temperature

2 teaspoons vanilla extract

⅓ cup fresh lemon juice

2 tablespoons lemon zest

¼ cup canola or vegetable oil

1 cup full fat sour cream, room temperature

For Glaze:

1 cup confectioners sugar

2-3 tablespoons fresh lemon juice, use as needed

DIRECTIONS:

Preheat oven to 350°F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
Mix in the eggs one a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to over mix the batter. There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the batter until just combined.
Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
For the Glaze

In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar to thicken it up.
Pour the glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the glaze can harden.