Rating: 4 stars
13 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 8

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. 

Recipe by MyRecipes May 2010

Gallery

Ryan Benyi; Styling: Lynn Miller

Recipe Summary

prep:
15 mins
cook:
1 hr
cool:
1 hr
total:
2 hrs 15 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

498 calories; fat 18g; saturated fat 10g; protein 6g; carbohydrates 81g; fiber 2g; cholesterol 112mg; sodium 179mg.
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