Community Pick
Best Lemon Blueberry Bundt Cake
photo by missyinedmonds
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Yields:
-
1 cake
- Serves:
- 16
ingredients
- 2 3⁄4 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup butter or 1 cup margarine
- 1 3⁄4 cups sugar
- 4 eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1⁄4 cups blueberries, tossed with
- 1 tablespoon flour
-
Glaze
- 1 1⁄2 cups confectioners' sugar
- 8 -10 teaspoons lemon juice
- 1 tablespoon corn syrup
- lemon zest (to garnish)
directions
- Heat oven to 350°F Butter a 12-cup bundt pan.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
- Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
- Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.
Reviews
-
For people having trouble with blueberries sinking to the bottom, this seems to be a thinner batter. If you substitute 1 cup of sour cream for the 1 cup of buttermilk you will have a nice thick batter, and no sunken blueberries. You could also decrease the flour to 2 1/2 cups that way. This is a good lightly lemon pound cake with blueberries. I increased the blueberries to 3 cups.
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I'm sorry to give this cake only 4 stars.. was really looking forward to it with all the rave reviews.. but it wasn't as lemony as I had hoped by far. A very nice fine grained, mild lemon cake which the blueberries compliment nicely (although i would have added more). note: you can also make a delicious and beautiful glaze with ordinary sugar and lemon juice which wll intensify the lemon flavor and poured onto a warm cake leaves a coating of crystalised crunchy bits. I believe it's about 1 cup lemon juice to 1/2 cup sugar.. or sweeten to your taste.
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WOW!!!! This really is the best blueberry bundt cake I've ever made (and I've made A LOT of bundt cakes). I made three modifications - only used 1 1/2 cups sugar (because I like it less sweet), used a combination of milk and yogurt for the buttermilk (because I didn't have any), and I left the corn syrup out of the glaze (also because I was out). The cake was perfectly moist with a fine crumb and a delightful balance of blueberry and lemon flavor. I would be sure to use fresh lemon juice in this recipe because that canned stuff tends to taste funny. Absolutely perfect. Thanks for sharing, Redsie!
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Wow! What a cake! Mine came out so smooth and buttery. It is a very dense and moist cake. I used frozen blueberries and most did sink to the bottom, but not all and the cake still looked beautiful. Also, I used an old angel food cake tin because I don't have a bundt pan and I didn't have any problems with sticking though I did use baking Pam generously and then floured the pan as well. I think a key to this cake is making sure you beat the butter, sugar, and eggs enough. I will definitely be making this again!
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Tweaks
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RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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