Blueberry Lemon Bundt Cake With Lemon Glaze

READY IN: 1hr 20mins
Recipe by Shannon 24

This is a delicious cake! It from the Martha Stewart Everday Foods magazine (Issue #5). I have made it twice. It is sweet and moist, not too tangy or tart. Wonderful recipe.

Top Review by Loren N.

I made an account on this site (finally) just to write this review. This cake is amazing! I only had a 6 cup bundt cake pan so I halved the recipe and baked for about 45 minutes. I added a bit more lemon zest into the batter as well. This was the first bundt cake I've ever made and I'll definitely be making it again soon.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a bowl, whisk 2 1/2 cups flour, baking powder and salt. Set aside.
  3. In another mixing bowl, cream butter, and both sugars on high, until light and fluffy.
  4. Add eggs, one at a time, beating until completely combined.
  5. Beat in vanilla.
  6. On low speed, alternate adding the flour mixture with the sour cream.
  7. In a separate bowl, toss blueberries, zest and remaining flour.
  8. Fold into batter.
  9. Grease and flour a 12 cup bundt pan.
  10. Spread batter into pan.
  11. Bake cake on bottom rack of oven for 60-70 minutes.
  12. Cool in pan for about 20 minutes, then invert onto rack. Cool completely.
  13. For the glaze, combine the juice of two lemons with 2-3 cups of icing sugar, until desired consistency has been reached.
  14. Drizzle glaze over cake.
  15. Enjoy!

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