Lemon Blueberry Sour Cream Bundt Cake - the Perfect Summertime Cake

I've made this cake more times than I can count, and it never seems to last long. It's one of those recipes I make year-round, but it feels especially perfect in the summer when blueberries are in season. I often bake it when friends are coming over for coffee, when we're having people over for a barbecue, or when I need something reliable to bring to a potluck or book club. It always gets compliments, and someone usually asks for the recipe.

What I love most about this cake is how easy it is to make ahead. It stays wonderfully moist thanks to the sour cream, and I actually think it's even better on day two or three once the flavours have had a chance to settle in together. That makes it a great dessert when you're entertaining and don't want to be baking at the last minute.

I baked this one in my Nordic Ware Heritage Bundt Pan. I love baking in Bundt pans because they make an everyday cakes look a little bit more special without any extra effort. A simple drizzle of lemon icing is all this cake needs. Here is a link to the pan I use.

If you enjoy lemon desserts, this Lemon Blueberry Sour Cream Bundt Cake has a bright lemon flavour, plenty of juicy blueberries, and has a soft and tender crumb that keeps people coming back for another slice.

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Recipe and photos by Catherine Randall @catherinerandallcreative