Bread & dough · Original adaptation
Blueberry Lemon Bundt Cake Recipe
A fruit-forward sour-cream Bundt with lemon zest, blueberries, and a thin blueberry-lemon glaze.
Inspired by The Great American Baking Show, Season 8, Episode 2
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Bake it at home
Blueberry Lemon Bundt Cake
- Prep
- 25 min
- Bake
- 55 min
- Total
- 1 hr 20 min
- Makes
- One 2.4 liter Bundt cake, serving 12
Ingredients
- 285 g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine salt
- 200 g unsalted butter, softened
- 240 g granulated sugar
- Finely grated zest of 2 lemons
- 4 large eggs
- 180 g sour cream
- 1 teaspoon vanilla extract
- 180 g blueberries
- 120 g powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon crushed blueberries
Method
Heat the oven to 175 C, or 155 C fan. Grease every ridge of a 2.4 liter Bundt pan and dust it lightly with flour.
Whisk the flour, baking powder, baking soda, and salt. Beat the butter, sugar, and lemon zest until very pale and fluffy.
Beat in the eggs one at a time, scraping the bowl after each addition. Mix in the sour cream and vanilla.
Fold in the dry ingredients just until combined. Toss the blueberries with one teaspoon of flour and fold them through the batter.
Spoon the batter into the pan and level it. Bake for 50 to 55 minutes, until a tester comes out clean.
Cool in the pan for 15 minutes, then turn onto a rack and cool completely.
Whisk the powdered sugar, lemon juice, and crushed berries into a pourable glaze. Drizzle over the cake and let it set before serving.
Before you start
- This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.
- A flour-and-oil baking spray helps the detailed Bundt surface release cleanly.
- Pat thawed frozen blueberries dry before folding them into the batter.
From the episode
Cake Week
This adaptation starts from the episode's cakes brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
