Best Lemon Blueberry Bundt Cake

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!!

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Serves: 16

Yield: 1.0 cake

• 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:

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.

Reviews

[ange du soleil]

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.

[mdsweet]

I bake this cake all the time. My family LOVES it. Its not too sweet and the warm blueberries fresh out of the oven are YUMMY!! I don't use the glaze, which cuts down on the sweetness. Its a great breakfast cake too!

[KellyMac6]

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!