Blueberry Lemon Bundt Cake With Lemon Glaze
By Addie
"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."
MY NOTES: Bake this cake in aan aluminum (NOT a dark, non-stick!) tube pan instead of a bundt pan.
Ingredients
- Blueberry Lemon Bundt Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon all-purpose flour, for blueberries
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, room temperature
- 1 cup light brown sugar, packed
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups blueberries
- 2 tablespoons grated lemon zest
- ..................................................
- Lemon Glaze:
- 2 lemons, juice of
- 2-3 cups icing sugar
Preparation
Step 1
Preheat oven to 350 degrees.
In a bowl, whisk 2 1/2 cups flour, baking powder and salt. Set aside.
In another mixing bowl, cream butter, and both sugars on high, until light and fluffy.
Add eggs, one at a time, beating until completely combined. Beat in vanilla.
On low speed, alternate adding the flour mixture with the sour cream.
In a separate bowl, toss blueberries, zest and remaining flour. Fold into batter.
Grease and flour a 12 cup bundt pan. Spread batter into pan.
Bake cake on bottom rack of oven for 60-70 minutes. Cool in pan for about 20 minutes, then invert onto rack. Cool completely.
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GLAZE:
Combine the juice of two lemons with 2-3 cups of icing sugar, until desired consistency has been reached. Drizzle glaze over cake.
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REVIEWS:
Today I made this cake, after trying to find a good recipe for lemon cake and this one is Super good and very moist I followed as directed , and in the end of my batter I added 2 spoons of fresh lemon juice, perfect! This is a recipe to keep!
I have made this twice and the cake is so, so delicious!! The only problem I have is getting the glaze the right texture. The first time it was just way too thin. The second time it was better and it tasted good but it doesn't look like the picture. Regardless, like I said, it is delicious and everyone asks me for the recipe.
Despite all the steps this was pretty easy to make and looks GORGEOUS! Loved the taste - blueberries and lemon together: what a wonderful combination. Thank you for sharing this recipe.
Hands down the best cake I have ever tasted. And I bake alot of cakes! I did add fresh lemon juice to the batter and made a lemon cream cheese frosting.
I have made this twice since of discovered the recipe on here last week. Absolutely moist and delicious! Gave six slices to a friend who had just came home from the hospital and she couldn't stop raving about how good it was so I had to make another one with a lemon cream cheese frosting...so good! Oh yes, my family loved it too! Thank you so much for posting.
Absolutely love this cake. It's the perfect summer cake, and it's the perfect hint of lemon. I definitely recommend using fresh lemon zest. I haven't had anyone not love this cake.
Very good recipe. Thanks!
Blueberries and lemon together are amazing! Thank you for posting this recipe. I added extra blueberries and baked this in two loaf pans instead of the bundt cake. The loaves turned out beautifully. I glazed them with a lemon cream cheese frosting that I had used on a previous cake. I highly recommend this recipe. I found the directions well written and the cake was delicious! Thank you for posting this recipe.
This cake has great taste and great texture. I have made it twice in a week!
I've made this a few times with several different kinds of glaze. It's fantastic with any glaze you prefer. I use lemon juice instead of the lemon zest... (which I actually often forget to add and it's still just as good.) It Freezes very well and is a favorite in our house for sure. Thanks for such a great recipe!!!
Delicious cake, moist, sweet and tangy. Clear, precise instructions. Family loved the cake, will make again! Thanks for posting.