Lemon-Blueberry Bundt Cake

Lemon-Blueberry Bundt Cake Recipe
Both kids and adults will love this golden cake bursting with blueberries and drizzled with tangy lemon glaze.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 299
Caloriesfromfat 23 %
Fat 7.8 g
Satfat 4 g
Monofat 2.7 g
Polyfat 0.5 g
Protein 5 g
Carbohydrate 53.2 g
Fiber 1.1 g
Cholesterol 71 mg
Iron 1.5 mg
Sodium 172 mg
Calcium 68 mg

Ingredients

Cake:
Cooking spray
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
Glaze:
1 cup powdered sugar
3 tablespoons fresh lemon juice

Preparation

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.

Note:

David Bonom,

September 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note