Blueberry Lemon Cake Natasha Kitchen Food

BEST LEMON BLUEBERRY BUNDT CAKE

Best Lemon Blueberry Bundt Cake image

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!!

Provided by Redsie

Categories Dessert

Time 1h5m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 17

Ingredients

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
1 1/2 cups confectioners' sugar
8 -10 teaspoons lemon juice
1 tablespoon corn syrup
lemon zest (to garnish)

Steps:

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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