LEMON CREAM CHEESE BUNDT CAKE RECIPES

Name: Lemon Blueberry Bundt Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 12
Cuisine: American
Ingredients: 2 3/4 cups flour; 1 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup butter; 2 cup sugar; 4 large eggs; 3 tablespoons lemon juice (about 2 large lemons); 2 tablespoons lemon zest (about 2 large lemons); 1 teaspoon vanilla; 1 cup sour cream; 3 cup blueberries (mix with 2 tablespoons flour. NOTE: you can use frozen but skip mixing frozen berries with flour); 1 1/2 tablespoons butter, melted; 2 cups powdered sugar; 1/3 cups lemon juice; pinch salt; 1 tablespoon lemon zest

OLD-FASHIONED SOUR CREAM LEMON BLUEBERRY BUNDT CAKE

old-fashioned Sour Cream Lemon Blueberry Bundt Cake image

An easy and delicious lemon blueberry bundt cake. This cake is buttery and delicious, very close to a lemon blueberry pound cake.

Provided by Nellie

Categories Dessert

Total Time 85 minutes

Prep Time 15 minutes

Cook Time 70 minutes

Yield 12

Number Of Ingredients 17

Ingredients

2 3/4 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2 cup sugar
4 large eggs
3 tablespoons lemon juice (about 2 large lemons)
2 tablespoons lemon zest (about 2 large lemons)
1 teaspoon vanilla
1 cup sour cream
3 cup blueberries (mix with 2 tablespoons flour. NOTE: you can use frozen but skip mixing frozen berries with flour)
1 1/2 tablespoons butter, melted
2 cups powdered sugar
1/3 cups lemon juice
pinch salt
1 tablespoon lemon zest

Steps:

Preheat the oven to 350 degrees.
Grease and flour a bundt pan.
Mix together the flour, baking powder, baking soda, and salt. Set aside.
Beat the butter and sugar on medium-high for about 3 minutes.
Add your eggs 1 at a time, beating after each addition.
Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
Gently fold in the blueberries.
Spread the batter into the prepared bundt pan.
Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning)
Icing

Nutrition Facts : Calories 533 kcal, CarbohydrateContent 82 g, ProteinContent 5 g, FatContent 21 g, SaturatedFatContent 12 g, CholesterolContent 112 mg, SodiumContent 247 mg, FiberContent 1 g, SugarContent 57 g, ServingSize 1 serving

OLD-FASHIONED SOUR CREAM LEMON BLUEBERRY BUNDT CAKE

old-fashioned Sour Cream Lemon Blueberry Bundt Cake image

An easy and delicious lemon blueberry bundt cake. This cake is buttery and delicious, very close to a lemon blueberry pound cake.

Provided by Nellie

Categories Dessert

Total Time 85 minutes

Prep Time 15 minutes

Cook Time 70 minutes

Yield 12

Number Of Ingredients 17

Ingredients

2 3/4 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2 cup sugar
4 large eggs
3 tablespoons lemon juice (about 2 large lemons)
2 tablespoons lemon zest (about 2 large lemons)
1 teaspoon vanilla
1 cup sour cream
3 cup blueberries (mix with 2 tablespoons flour. NOTE: you can use frozen but skip mixing frozen berries with flour)
1 1/2 tablespoons butter, melted
2 cups powdered sugar
1/3 cups lemon juice
pinch salt
1 tablespoon lemon zest

Steps:

Preheat the oven to 350 degrees.
Grease and flour a bundt pan.
Mix together the flour, baking powder, baking soda, and salt. Set aside.
Beat the butter and sugar on medium-high for about 3 minutes.
Add your eggs 1 at a time, beating after each addition.
Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
Gently fold in the blueberries.
Spread the batter into the prepared bundt pan.
Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning)
Icing

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