May 31, 2012

Lemon Blueberry Bundt Cake

Holy Moses. This is amazing. Bright and lemon-y with juicy bursts of blueberries! I'm sort of on a lemon kick lately, but I saw a picture of a blueberry bundt cake and I've been obsessing ever since. So.... TA-DA! This is the ultimate summer time cake. Perfect for a picnic or even breakfast :)

Lemon Blueberry Bundt Cake


    • 2 3/4 c. flour
    • 1 1/2 t. baking powder
    • 1/4 t. baking soda
    • 1/4 t. salt
    • 1 c. (2 sticks) unsalted butter, softened
    • 1 3/4 c. sugar
    • 4 eggs
    • Juice of 1 large lemon, or 2 small lemons 
    • Zest of 1 large lemon, or 2 small lemons
    • 1 t. vanilla extract
    • 1 c. buttermilk
    • 2 c. blueberries, fresh or frozen, do not thaw
    • 1/4 c. flour


    • 1 c. confectioners' sugar, sifted
    • Juice of 2 large lemons 
    • 1 tablespoon corn syrup
    • Zest of 2 lemons


  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 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, lemon zest and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

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