1 h 5 min346.2 kcal16 portions

Best Lemon Blueberry Bundt Cake

Name: Best Lemon Blueberry Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 16
Ingredients: 2 3/4 CUP flour; 1 1/2 TEASPOON baking powder; 1/4 TEASPOON baking soda; 1/4 TEASPOON salt; 1 CUP butter; 1 3/4 CUP margarine; 4 CUP sugar; 2 PIECE eggs; 1 TABLESPOON lemon juice; 1 TEASPOON lemon zest; 1 TEASPOON vanilla extract; 1 1/4 CUP buttermilk; 1 CUP blueberries; 1 1/2 CUP flour; 8 -10 TABLESPOON confectioners' sugar; 1 TABLESPOON lemon juice; NONE corn syrup; NONE lemon zest

#Berries#Fruit#For Large Groups#< 4 Hours

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!!

Ingredients

2 3/4 CUP flour1 1/2 TEASPOON baking powder1/4 TEASPOON baking soda1/4 TEASPOON salt1 CUP butter1 3/4 CUP margarine4 CUP sugar2 PIECE eggs1 TABLESPOON lemon juice1 TEASPOON lemon zest1 TEASPOON vanilla extract1 1/4 CUP buttermilk1 CUP blueberries1 1/2 CUP flour8 -10 TABLESPOON confectioners' sugar1 TABLESPOON lemon juiceNONE corn syrupNONE lemon zest

Procedure

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.

Nutritional values

Calories

346.2 kcal

Proteins

4.6 g

Carbohydrates

53.8 g

Fats

13.1 g

Saturated fats

7.8 g

Fiber

0.9 g

Sugar

35.3 g

Cholesterol

77.6 mg

Sodium

226.3 mg

Portions