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    You are in: Home / Recipes / Best Lemon Blueberry Bundt Cake Recipe
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    Best Lemon Blueberry Bundt Cake

    Best Lemon Blueberry Bundt Cake. Photo by missyinedmonds

    1/19 Photos of Best Lemon Blueberry Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    Redsie's Note:

    What a cake!! DELICIOUS! Not too sweet - not too heavy - just perfect for Summer! And the glaze is to die for!! Can't wait to make it again! I adapted this recipe from a Family Circle magazine where it was named "The Best Bundt Cake Ever"!! and I believe it's true!!

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    Ingredients:

    Serves: 16

    Yield:

    cake

    Units: US | Metric

    Glaze

    Directions:

    1. 1
      Heat oven to 350°F Butter a 12-cup bundt pan.
    2. 2
      In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

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    Ratings & Reviews:

    • on September 13, 2008

      55

      I made this with Splenda for baking and it turned out perfect....very good and moist cake.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2009

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 05, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (53)

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    Nutritional Facts for Best Lemon Blueberry Bundt Cake

    Serving Size: 1 (115 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 346.1
     
    Calories from Fat 117
    34%
    Total Fat 13.1 g
    20%
    Saturated Fat 7.8 g
    39%
    Cholesterol 77.6 mg
    25%
    Sodium 226.2 mg
    9%
    Total Carbohydrate 53.7 g
    17%
    Dietary Fiber 0.9 g
    3%
    Sugars 35.3 g
    141%
    Protein 4.5 g
    9%

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