Prep 15 mins
Cook 50 mins
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!!
- 650.62 ml flour
- 7.39 ml baking powder
- 1.23 ml baking soda
- 1.23 ml salt
- 236.59 ml butter or 236.59 ml margarine
- 414.03 ml sugar
- 4 eggs
- 29.58 ml lemon juice
- 14.79 ml lemon zest
- 4.92 ml vanilla extract
- 236.59 ml buttermilk
- 295.73 ml blueberries, tossed with
- 14.79 ml flour
- 354.88 ml confectioners' sugar
- 39.43-49.29 ml lemon juice
- 14.79 ml corn syrup
- lemon zest (to garnish)
- 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.
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.
I made this with Splenda for baking and it turned out perfect....very good and moist cake.
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.