Get ready to transform your kitchen into a bakery of dreams with this show-stopping Lemon Blueberry Poppy Seed Bundt Cake that will make your taste buds dance with joy! Imagine a moist, tender cake bursting with bright lemon flavor, studded with juicy blueberries, and sprinkled with delightful poppy seeds that add a subtle crunch. This isn't just a cake - it's a culinary masterpiece that will have your family and friends begging for seconds (and the recipe)!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup blueberries
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping down the sides of the bowl to ensure even incorporation.
- Mix in the sour cream, lemon juice, and lemon zest until the batter is smooth and well blended.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold the fresh blueberries into the batter, taking care not to crush them and distribute them evenly throughout.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- Once cooled, optionally dust with powdered sugar or drizzle with a lemon glaze before serving.
Tips
- • Always ensure your butter and eggs are at room temperature for the smoothest, most even batter. • When folding blueberries, use a light hand to prevent breaking the berries and turning your batter purple. • Generously grease your bundt pan with butter and flour to guarantee an easy, clean release. • Use fresh lemon zest for the most vibrant citrus flavor - avoid pre-packaged zest. • Don't overmix the batter - stop mixing as soon as ingredients are just combined to keep the cake tender. • Let the cake cool completely before removing from the pan to prevent potential cracking. • For an extra touch of elegance, drizzle with a simple lemon glaze or dust with powdered sugar just before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 115mg
