By Redsie on July 10, 2006
Photo by missyinedmonds
Photo by missyinedmonds
"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!!"
Serving Size: 1 (115 g)
Servings Per Recipe: 16
"I made this with Splenda for baking and it turned out perfect....very good and moist cake."
"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."
"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!"
"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."
"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!"
"Good, pretty, but this one stuck in myy pan, the first bundt cake to do so in more than a year of bundt cakes, so use extra Pam or buttering and flouring. Subtily lemon, next time I will add some lemon extract too."
"WOW!!!! This really is the best blueberry bundt cake I've ever made (and I've made A LOT of bundt cakes). I made three modifications - only used 1 1/2 cups sugar (because I like it less sweet), used a combination of milk and yogurt for the buttermilk (because I didn't have any), and I left the corn syrup out of the glaze (also because I was out). The cake was perfectly moist with a fine crumb and a delightful balance of blueberry and lemon flavor. I would be sure to use fresh lemon juice in this recipe because that canned stuff tends to taste funny. Absolutely perfect. Thanks for sharing, Redsie!"
"I made this for a party with wild blueberries we had picked the day before. I only used about half of the glaze. Let's just say I didn't have any left to take home. A really good solid recipe."
"Loved it! Did not use glaze - it was great without it, and very pretty. Used two cups of fresh blueberries. Will definitely make again."
"This is really lovely. A bit too sweet, I think I'd cut down on the glaze next time, but overall a great recipe!"
"Awesome, just awesome. This is an amazing recipe. I followed the recipe almost to a T, except instead of blueberries I used ripe blackberries, and I added more lemon zest. Also, I found the glaze a bit runny for what I wanted, so I increased the amount of Confectioner's sugar. By chance I made this the night before Mother's Day, which gave the cake time to soak the glaze. It is very sweet, but not sickeningly so, especially with the fresh lemon flavor. Thank you for posting this!"
"I loved this recipe! I did however make a couple modifications, since I can't have dairy products: I used 1 3/4 cup blueberries, dairy free margarine instead of butter, and vanilla soy milk instead of buttermilk. It came out light and moist! For those of you that had trouble with your blueberries falling, try rinsing them before you put them in the flour. This way the flour will stick to the blueberries better."
"Very very good cake! It rounded out our all oven dinner (we are warming our cold house) tonight just perfectly. My DH mixed up all the dry ingredients, and I creamed all the wet. We met in the middle at the mixer. It was fun! :) I use the powdered buttermilk mix, so I just threw the powder in with the flour and the water in while mixing them all together. It worked like a charm. The lemon flavor didn't come through in the cake as much as we had hoped, but it was still delicious. I made 6 mini bundt cakes, and 1 regular sized one. The regular one was an old pan and it really stuck inside the pan. The mini slipped out perfectly. The glaze was a bit strong for us, so I added a little vanilla and a touch of milk to smooth it out. Awesome. I can't wait to try this with raspberries in the summer! made and Reviewed for Zaar Stars tag - Thanks! :)"
"I loved this cake! But I did make a few changes. I added 1c sour cream, 1/4 c sugar to balance the sour cram I added. I also made a simple syrup. (1/2c lemon juice,1/2c sugar boiled until sugar dissolves). I also added way more blueberries. I poured the simple syrup over cake right after coming out of the oven while it was hot before adding my glaze. It turned out really fluffy and tender with a nice lemon kick with lots of blueberries."
"I love this cake. It turns out every time. I served it with a blueberry sauce instead of the glaze"
"I made this today exactly as written, but did bake it for more like 60-65 minutes (until fully risen, top cracked, and toothpick clean); everybody's oven is a little different. I think it's simply outstanding. I had no issues with it sticking to the pan because I used shortening, which I floured, and then sprayed a thin layer of Baker's Joy over that, and I had no issues with blueberries "sinking" either. I used the 10 tsp. of lemon juice in the glaze so it was a little thinner and soaked into the cake a bit. I served it with vanilla ice cream and blueberry sauce. I can't say enough good things about this cake - it is one I will make again and again. The balance of lemon and blueberry is just right - one flavor doesn't mask the other, yet both are distinct. THANK you for posting!"
"Absolutely lovely! I left off the glaze, and we ate this as a breakfast treat with our coffee."
"Although this cake was very moist, it did not have much of a lemony flavor. Also, the cake did broke as I transferred it to a serving platter from the cooking rack. There were clumps of blueberries which is probably from my daughter not folding them in well enough, and it was at those places where the cake broke in to thirds. I don't know how to increase the lemony taste without making the cake entirely too moist."
"Won't be making this again. The blueberries all sank to the bottom in a big mushy mess. Causing the cake to rip in half despite how well I greased and floured the pan."
"Wow! What a great cake. Success on first try making a gluten free conversion. I also upped the lemon taste after reading a few of the reviews.Here is what I did. Gluten free version: use Brown Rice Flour Mix found on Analise Roberts' site Food Philosopher & add 1 teaspoon Xanthum Gum. 1 Tablespoon Baking Powder instead of 1.5 teaspoons. To intensify the lemon taste: add 1 teaspoon pure lemon extract to batter (along with the 1 teaspoon pure vanilla extract) & rind of two lemons. Used 2 Cups of saskatoon berries (called service berries in the States).Yum! Enjoy."