Lemon Blueberry Bundt

Makes 16
Prep 20 m
Bake 50 m




  1. 1 of 4 Heat oven to 350 degrees F. Butter and flour a 12-cup bundt pan.
  2. 2 of 4 In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. 3 of 4 In another large bowl, beat butter 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 on medium-high. Fold in blueberries. Spoon into prepared pan.
  4. 4 of 4 Bake at 350 degrees F for 50 minutes or until a toothpick inserted in the 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.


  1. 1 of 1 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.
Nutrition Information for Lemon Blueberry Bundt
Servings Per Recipe: 16
Per Serving: 13 g Fat, total, 5 g pro., 53 g carb., 345 kcal cal., 1 g fiber, 128 mg sodium, 85 mg chol.
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Printed from FamilyCircle.com 07/19/2019