Description
A moist and zesty blueberry lime bundt cake bursting with fresh blueberries and bright lime flavor, finished with a sweet-tart lime glaze.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 2 tbsp lime zest
- 1/4 cup fresh lime juice
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- For the glaze: 1 cup powdered sugar + 2–3 tbsp lime juice
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan well.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Mix in sour cream, lime zest, lime juice, and vanilla extract.
- Fold dry ingredients into the wet mixture until combined.
- Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Whisk powdered sugar with lime juice to make the glaze, then drizzle over the cooled cake.
Notes
- Coating blueberries in flour helps prevent them from sinking.
- You may substitute lemon for lime for a different citrus flavor.
- Sour cream can be replaced with Greek yogurt.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg