- Calories 299
- Caloriesfromfat 23%
- Fat 7.8g
- Satfat 4g
- Monofat 2.7g
- Polyfat 0.5g
- Protein 5g
- Carbohydrate 53.2g
- Fiber 1.1g
- Cholesterol 71mg
- Iron 1.5mg
- Sodium 172mg
- Calcium 68mg
Lemon-Blueberry Bundt Cake
Both kids and adults will love this golden cake bursting with blueberries and drizzled with tangy lemon glaze.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
Step 3
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
Step 4
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.
Step 5
To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.
Sdanni64's Review
N/A
CupcakeLiz's Review
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!
KateCooks520's Review
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! :)
Jenniffer's Review
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.
TreenL's Review
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.
MagpieCook's Review