Best Lemon Blueberry Bundt Cake

By Addie

"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!!"

Ingredients

• CAKE:
• 2 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter or 1 cup margarine
• 1 3/4 cups sugar
• 4 eggs
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/4 cups blueberries, tossed with
• 1 tablespoon flour
• ...................................
• GLAZE:
• 1 1/2 cups confectioners' sugar
• 8-10 teaspoons lemon juice
• 1 tablespoon corn syrup
• Lemon zest ( to garnish)

Preparation

Step 1

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.
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REVIEWS:


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.

Page 2 of 2Best Lemon Blueberry Bundt Cake (cont.)
Directions

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.

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REVIEWS:

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!

Like some others I made two cakes in loaf pans as I was using my bundt pan already! The cake was lovely and moist. I made it with gluten-free flour which tends to be more absorbent so I added about 1/2 cup more milk to compensate - turned out great!


I made two smaller cakes using loaf pans since I don't have a Bundt cake pan. The flavor was great. Nice & light. I omitted the glaze since we don't like our desserts too sweet. My blueberries sank to the bottom, but that may have been because of the pan I was using. Will make again. Thanks for sharing!

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!

This was a lovely recipe. It has a nice flavour and has a good weight. My family really enjoyed this cake. Thank you for a good recipe.

Delicious. My blueberries floated to the top (I did flour them) but other than that, it was great.

I used only 1 cup of sugar. DH tasted it and he said it was not sweet. Perfect. The way we like it. I used butter. I had frozen blueberries that I tossed in the 1 tbs of flour. We like it like that without the glaze. The cake is very moist.

Lovely lemon taste. You could even leave the blueberries out. Moist. The texture was a little coarse.

Excellent recipe. I am always looking for really good from scratch cake recipes as we never use box mixes. This one is absolutely a keeper! I used it to make mini bundt cakes so I left out the blueberries (and just put them on top yum) and doubled the lemon in the cake. I also left the corn syrup out of the glaze with no problem. (corn syrup has a lot of fructose which is not so hot for your body) Even making a boat load of mini cakes no problems with sticking. All and all this is certainly a six star recipe I will be using whenever I want a bundt or pound cake.

This cake is fantastic!I made a small sample pan in addition to the cake so I haven't even tried the glaze yet.The cake alone is great.I buttered and floured the bundt pan and it came out perfectly.

Really delicious! The flavors are great. LOTS of butter in this- it's like a pound cake. It will be a good treat-type cake. Summery and yummy.

The perfect balance between sweet and tart! The blueberries and lemon in this cake goes beautifully together. The cake is moist and lightly textured and the lemon glaze is the perfect topping! I will definitely make this one again.

What a moist, blueberry laden cake that was devoured in no time. I wonder if I could make the same version but change the blueberries to cranberries with oranges juice. Now I'm getting really creative. Yummy.

This is a wonderful, perfectly flavored blueberry cake. So easy to put together and it turned out just beautiful. I only had 1 cup of confectioners' sugar so had to use a little cornstarch to thicken up the glaze, but that worked out very nicely for me. The cake was so moist and flavorful.

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.

This cake got rave reviews when I took it to work - perfectly moist, wonderful flavor and just the right amount of glaze. Thanks for sharing this recipe!

This was fabulous!! I unfortunately must not have buttered my pan good enough because I fought with it to come out and most of it did! Nothing that a spoon couldn't fix. I think I might even flour it next time. I did not do the glaze only because my cake was torn up, but it was excellent without it! Very moist and is definately one of my favorite bundt cakes!

Moist and delicious. I must admit, when I first whipped up the glaze, it tasted like paper, but, when I left it on the cake overnight, the flavors became much nicer and more subtle. Yum!

This cake was delicous. I changed a few things: I only used about half the amount of sugar suggested, and half the amount of lemon juice. It tasted less sharp that way, but still lemony. I'm all for subtlety in cakes! Although, with this cake, you really can't go wrong. The texture was amazing. It was moist and soft, and friends raved. I loved the blueberries in it too. definitely a keeper!

This cake is wonderful, even better than I thought it would be! It's so moist and delicious. I had a 10 cup pan, and the batter rose above it slightly but it still worked really well. Since we're not fond of really sweet cake, I cut down the sugar to 1 cup granulated and 1/2 cup brown sugar, and it turned out perfect. Still sweet but not too much. I also used 3/4 cup butter with 1/4 cup canola oil, which worked really well, and since I didn't have blueberries, I used dried cranberries and that gave it a nice sourness that was perfect with the lemon. I also threw in some walnuts. This is so good even without a glaze! I just dusted it with a little confectioner's sugar and it was perfect. Beautiful, delicious and really impresses. Thank you!

This is a really nice bundt cake! Nice and rich, but not too sweet. Love the lemony glaze. It has a nice dense, moist texture. This would probably be nice with raspberries as well. Thanks for posting!

This is just a lovely, lovely recipe. It makes a beautiful big, tall, light, moist and tender lemon cake with a nice texture. The blueberries really make it sparkle, I loved the tartness that they bring to this semi sweet cake. The icing is incredible and brings an additional semi sweet tartness to an already flavourful cake....thanks for sharing.

Excellent! This lemon blueberry bundt cake was moist and not too sweet. I love the combination of the blueberry and lemon flavors. I used fresh blueberries and didn't change a thing. Thanks for posting this recipe as I had seen it in the grocery checkout line and wanted the recipe.

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.

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.

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!

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!

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.

I made this with Splenda for baking and it turned out perfect....very good and moist cake.

This made a lovely cake. The texture was light and tender with a fine crumb. Very moist. It isn't ultra sweet, but just sweet enough and the lemon flavor is subtle and refreshing. A perfect summer cake. Thanks for sharing.

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.

Very good. I loved it!

Total lemon goodness!

Friends & family loved this cake. It was first time I tried blueberry which is my daughters favourite fruit. I didn't have butter milk so I used silk soy milk instead and it turned out great. We'll be making this cake again & again.

LOVED IT! Delicious, definitely a keeper. I made it with poppy seeds rather than blueberries.

What a wonderfully delicious cake! It was moist with a perfect lemon flavor. The glaze is to die for and is a definite must-have on the cake. Thanks for sharing this recipe!

This was a great cake! I loved that the lemon did not over power the blueberries: again it was great. Thanks!

This cake had a lovely flavor, but it was a bit crumblier than I would have liked. Good enough to make again, but not knock-your-socks-off good.

I tried this recipe twice. The first time, yes, I was a little careless so when the cake came out and fell and when I cut it, I saw that it wasn't done, I figured it was me. Then I tried it again and I was very careful, and followed every instruction to the letter and THE SAME THING HAPPENED!!! The only reason why I'm even giving it one star, is because the part that is done, taste really good but there is something definitely missing or there is too much of it in this recipe.

Very yum! Made as directed but baked for 10 minutes extra. I made lemon glaze with just 10x sugar and lemon juice- it was runnier than I wanted so I added a LOT more powdered sugar. Oh, and I used frozen blueberries which worked I guess but they ALL sunk to the bottom of the cake pan and stuck when I tried to turn the cake out.