Rating: 4 stars
25 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

Fresh blueberries and lemon juice make great flavor partners in this berry-filled bundt cake topped with a sweet and tangy citrus glaze. Garnish with fresh blueberries and ribbons of lemon rind.

David Bonom
Recipe by Cooking Light April 2009

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Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°.

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  • To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

  • Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.

  • Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.

  • To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.

Nutrition Facts

304 calories; fat 9.8g; saturated fat 5.7g; mono fat 2.7g; poly fat 0.7g; protein 4.7g; carbohydrates 49.6g; fiber 1g; cholesterol 68mg; iron 1.5mg; sodium 300mg; calcium 85mg.
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