Both kids and adults will love this golden cake bursting with blueberries and drizzled with tangy lemon glaze.
2 tablespoons granulated sugar
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup butter, softened
1 tablespoon grated lemon rind
4 large eggs
1/2 teaspoon vanilla extract
1 (16-ounce) container reduced-fat sour cream
2 cups fresh blueberries
1 cup powdered sugar
3 tablespoons fresh lemon juice
How to Make It
Preheat oven to 350°.
To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
Place 1 3/4 cups granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and sour cream. Add flour mixture; beat at medium speed just until combined. Gently fold in blueberries. Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.
My family loves this recipe, and whenever I host a party, baby shower, etc. people ask me to make this cake. I do, like the other reviewers, add more zest, more lemon juice, and more blueberries. I always add the glaze also because I find the extra lemon in the glaze makes a difference. This cake is best served the day after it is made when the lemon flavor seems to concentrate and become more pronounced.
I've made this a few times and everyone loves it. I also add additional lemon juice and zest to the cake to make it more lemony, and also double the glaze for the top. Great go-to bundt cake for the spring/summer!
I read some previous reviews and made a few changes...I added extra lemon rind, the juice of one lemon, 1tbs of vanilla, and used a whole pint of blueberries. I also used fat free sour cream because that was all I had in the house. It came out excellent. This recipe has been added to my collection! :)
This is a good, dense, moist cake--but made as is it is not very flavorful. The glaze helps, but it just was not lemon-y enough for my taste. On the second try I made a few additions. 1st I added 1 Tbls lemon juice along with the grated peel so that it truly was lemon-y tasting, 2nd I used 1 tsp vanilla vs 1/2 as the recipe calls for, and 3rd I bumped up the blueberries, a whole lot--two pints vs two cups which I coated with the juice of 1/2 a lemon. These changes made all the difference and was a hit at the party I brought it to.
My cake is moist and has frozen blueberries, which was fine. I regret not adding a lot more lemon zest to the cake batter, because I can hardly taste the lemon in the cake. Seems like empty calories without much flavor. More powdered sugar in the glaze might make it more opaque white. Not sure I'll make this again.
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