Best Lemon Blueberry Bundt Cake

READY IN: 1hr 5mins
Recipe by Redsie

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!!

Top Review by grn13

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.

Ingredients Nutrition

Directions

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