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Photo: Ryan Benyi; Styling: Lynn Miller Photo by: Photo: Ryan Benyi; Styling: Lynn Miller

Lemon-Blueberry Bundt Cake

The combination of blueberries and lemon elevates the flavor of this simple, sugar-glazed bundt cake.  This decadent cake offers triple-good lemon flavor with lemon juice and zest in the cake batter as well as lemon juice in the glaze. 

All You MAY 2010

  • Yield: Serves 12
  • Cook time:1 Hour
  • Prep time:15 Minutes
  • Cool time:1 Hour
  • Cost Per Serving:$.82

Ingredients

  • Cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 2 teaspoons grated lemon zest
  • 4 large eggs, at room temperature
  • 2 cups blueberries
  • Glaze:
  • 2 cups confectioners' sugar
  • 1 tablespoon buttermilk
  • 2 to 4 Tbsp. lemon juice

Preparation

1. Preheat oven to 350°F. Grease a 12-cup Bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess.

2. Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk.

3. In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly.

4. Bake until a tester inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 10 minutes, then unmold cake.

5. Make glaze: Mix confectioners' sugar, buttermilk and 2 Tbsp. lemon juice in a bowl, stirring until smooth. Glaze should be pourable; if it's too thick, add lemon juice, 1 tsp. at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Let cool for 1 hour, then pour remaining glaze over cake and serve.

Nutritional Information

Amount per serving
  • Calories: 498
  • Fat: 18g
  • Saturated fat: 10g
  • Protein: 6g
  • Carbohydrate: 81g
  • Fiber: 2g
  • Cholesterol: 112mg
  • Sodium: 179mg
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Lemon-Blueberry Bundt Cake recipe

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