Califonia Bountiful

Lemon blueberry Bundt cake

Chef James Lehman

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2 1/2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup dark brown sugar
1 cup granulated sugar
4 eggs
1 cup sour cream
2 tbsp. lemon juice
1/2 tsp. vanilla extract
3 cups blueberries


Set oven to 350 degrees and coat a Bundt pan with nonstick spray. In a small bowl, whisk together flour, baking powder, baking soda and salt. In the bowl of a standing mixer, add butter and both sugars. Mix on medium high speed until fluffy. Add eggs, 2 at a time, to the mixer. Next add sour cream, lemon juice and vanilla. Turn mixer to low speed and then add the flour mixture. When flour has been incorporated, add blueberries and mix until just combined. Spoon mixture into the prepared Bundt pan and smooth over the top with a spatula. Bake on the center rack for approximately 1 hour. When finished, set on a counter and allow to cool completely before attempting to remove from pan.

Serves 8-10.

Wine-pairing suggestion: Aromatic semi-dry white wine such as Ironstone "Obsession" Symphony.

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