Lemon-Blueberry Bundt Cake

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

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Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 23%
  • Fat: 7.8g
  • Saturated fat: 4g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 5g
  • Carbohydrate: 53.2g
  • Fiber: 1.1g
  • Cholesterol: 71mg
  • Iron: 1.5mg
  • Sodium: 172mg
  • Calcium: 68mg

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

  1. Preheat oven to 350°.
  2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
  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.
  5. To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.
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