This recipe is featured in our August 2014 Food +Entertaining Article, Summer’s Bounty.
Lemon Blueberry Bundt CakeCourse: Dessert
2 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, room temperature
1 3/4 cups granulated sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
11/2 teaspoons vanilla
1 cup buttermilk
1 1/4 cups blueberries tossed with 1 tablespoon flour
1 1/2 cups confectioners’ sugar
6 to 7 teaspoons lemon juice
1 tablespoon corn syrup
- Heat oven to 350 degrees. Butter and flour a 12-cup bundt pan. In large bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In another bowl, beat butter until smooth. Add sugar and beat for two to three minutes until light and fluffy. Beat in eggs, one at a time, mixing 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 two minutes. Fold in blueberries. Spoon into prepared pan. Bake at 350 degrees for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool for 20 minutes. Turn out and cool completely.
- TO GLAZE: In a small bowl mix sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.
- Recipe from Family Circle