Lemon Blueberry Cake

Sliced cake on white plate showing blueberries inside

5 from 7 votes

Filled with fresh blueberries and spiked with lemon this Lemon Blueberry Cake is a fresh, light and delicious bundt cake that you will want to make over and over.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Dessert

Cuisine: American

Servings: slices

Calories: 450kcal

Author: Tornadough Alli

Ingredients

1 1/2 cups butter
3 cups sugar
5 eggs
3 cups flour
2 Tbs lemon extract or lemon juice more mellow flavor
Zest of 1 lemon
3/4 cup 7UP
2 cups blueberries
2 Tbs flour

Glaze:

1 cup powdered sugar
1-2 Tbs lemon juice

Instructions

Preheat oven to 325.
Grease and flour a 10 cup bundt pan, set aside.
In large bowl cream cream together butter and sugar until well blended.
Add in your eggs one at at time until incorporated.
Next add in flour and beat until well combined.
Add in your lemon extract, 7up and lemon zest and beat until blended.
In another bowl add your blueberries and flour and toss to coat then fold them into your cake batter.
Spread cake batter into prepared pan and bake for 1 - 1 1/2 hours until center is set.
Remove from oven and let cool.
Meanwhile to make your glaze in bowl add your powdered sugar and lemon juice and whisk until combined.
When cake is cooled, turn out onto serving dish and drizzle with glaze.

Nutrition