Lemon-Blueberry Bundt Cake

My family loves this recipe, and whenever I host a party, baby shower, etc. people ask me to make this cake. I do, like the other reviewers, add more zest, more lemon juice, and more blueberries. I always add the glaze also because I find the extra lemon in the glaze makes a difference. This cake is best served the day after it is made when the lemon flavor seems to concentrate and become more pronounced.

I've made this a few times and everyone loves it. I also add additional lemon juice and zest to the cake to make it more lemony, and also double the glaze for the top. Great go-to bundt cake for the spring/summer!

I read some previous reviews and made a few changes...I added extra lemon rind, the juice of one lemon, 1tbs of vanilla, and used a whole pint of blueberries. I also used fat free sour cream because that was all I had in the house. It came out excellent. This recipe has been added to my collection! :)

This is a good, dense, moist cake--but made as is it is not very flavorful. The glaze helps, but it just was not lemon-y enough for my taste. On the second try I made a few additions. 1st I added 1 Tbls lemon juice along with the grated peel so that it truly was lemon-y tasting, 2nd I used 1 tsp vanilla vs 1/2 as the recipe calls for, and 3rd I bumped up the blueberries, a whole lot--two pints vs two cups which I coated with the juice of 1/2 a lemon. These changes made all the difference and was a hit at the party I brought it to.

My cake is moist and has frozen blueberries, which was fine. I regret not adding a lot more lemon zest to the cake batter, because I can hardly taste the lemon in the cake. Seems like empty calories without much flavor. More powdered sugar in the glaze might make it more opaque white. Not sure I'll make this again.