My Baking Addiction · by Jamie★ 5.0 (4)
Lemon-Blueberry Bundt Cake
NUTRITION · PER SERVING140M COOK
CAL 24%·PRO 13%
CARBS 65G53% OF CAL
3G FIBER17G OTHER45G TOTAL SUGAR
FAT 23G43% OF CAL
13G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender bundt cake balancing tart lemon and sweet blueberries with a bright, summery flavor. Elegant enough for entertaining, best finished with a glaze.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on My Baking Addiction →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 1/2 cups all-purpose flour (plus 1 tablespoon for blueberries)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest (from about 4 lemons)
- 1 cup unsalted butter (room temperature)
- 1 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ cup lemon juice (from about 1 lemon)
- 1 cup sour cream
- 2 cups blueberries
- 2 ounces cream cheese (softened)
- 1/2 tablespoon butter (softened)
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
At a glance
PER SERVING · TIME 140M
CAL 24%·PRO 13%
CARBS 65G53% OF CAL
3G FIBER17G OTHER45G TOTAL SUGAR
FAT 23G43% OF CAL
13G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 55m
- Sodium
- 254mg
- Total sugar
- 45g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 181mg
- Calcium
- 54mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 254MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.