Rating: 3.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 0

Both kids and adults will love this golden cake bursting with blueberries and drizzled with tangy lemon glaze.

David Bonom
Recipe by Cooking Light September 2005

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

  • 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.

  • To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.

Nutrition Facts

299 calories; calories from fat 23%; fat 7.8g; saturated fat 4g; mono fat 2.7g; poly fat 0.5g; protein 5g; carbohydrates 53.2g; fiber 1.1g; cholesterol 71mg; iron 1.5mg; sodium 172mg; calcium 68mg.
Advertisement
Advertisement