Live Well Bake Often · by Danielle Rye★ 4.9 (110)
Lemon Blueberry Bundt Cake
NUTRITION · PER SERVING90M COOK
CAL 25%·PRO 14%
CARBS 70G56% OF CAL
4G FIBER47G SUGAR19G OTHER
FAT 22G40% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist bundt cake filled with blueberries and topped with tart lemon glaze. Perfect for lemon lovers who want a fruit-studded dessert cake.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 2 cups (300 grams fresh) blueberries + 1 tablespoon (8 grams) all-purpose flour
- 2 and ¾ cups (345 grams) all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (170 grams) unsalted butter, softened to room temperature
- 2 cups (400 grams) granulated sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ⅓ cup (80ml) fresh lemon juice
- 2 tablespoons (30 ml) lemon zest
- ¼ cup (60 ml) canola or vegetable oil
- 1 cup (230 grams) full fat sour cream, room temperature
- 1 cup (120 grams) confectioners sugar
- 2-3 tablespoons (30-45 ml) fresh lemon juice, use as needed
At a glance
PER SERVING · TIME 90M
CAL 25%·PRO 14%
CARBS 70G56% OF CAL
4G FIBER47G SUGAR19G OTHER
FAT 22G40% OF CAL
10G SAT12G 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
- 30m
- Cook
- 1h
- Sodium
- 280mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 198mg
- Calcium
- 47mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 280MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.