Lemon Blueberry Bundt

Apr 14, 2015
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This is a huge favorite in my household - we've been making it for a few years in the summer - especially for this weekend! 4th of July! It always is a hit with other family and friends too - super moist, and has the lovely zingy flavor of lemon with the yumminess of blueberries.

For the 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

For the Glaze

1 1⁄2 cups confectioners' sugar
8 -10 teaspoons lemon juice
1 tablespoon corn syrup
lemon zest (as a garnish)

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

The original source we got the recipe from is here:




Apr 17, 2015
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