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.
- 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)
Directions See How It's Made
- 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.