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Blueberry-Lemon Bundt Cake

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For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Everyday Food, September 2003

Ingredients

  • 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups blueberries
  • 2 tablespoons grated lemon zest
  • Nonstick cooking spray, for pan
  • Confectioners' sugar, for dusting (optional)

Directions

  1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

  2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.

  3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.

  4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.

Cook's Notes

Tossing the zest and the berries with some flour will help keep the fruit suspended in the batter while it cooks.

Reviews Add a comment

  • beefbone2000
    27 MAY, 2017
    I should have gone with my gut and used shortening and flour on the pan. I used spray, as per directions, and got half a cake out. Thankfully, I made just for the family for breakfast. The cake itself is fine, but wish there was more of a pronounced lemon flavor. I was surprised it wasn't very sweet given the amount of sugar. The texture is lovely. On the plus side - the kids inhaled it.
    Reply
  • MS12331448
    28 DEC, 2016
    I apparently did not read the entire recipe until the cake was already in the oven. I used a "butter/flour combination spray" only. Once I realized I was supposed to have buttered the pan also, I was very nervous for an hour. The miracle of Hanukkah--the cake came right out of the Star of David Bundt Pan perfectly. It was beautiful and moist. Everyone was impressed. I will definitely make it again!!
    Reply
  • daisygrandaughter
    11 MAY, 2015
    I baked this bundt cake for my husband's birthday. He requested a bundt cake with blueberries and walnuts. The recipe easy to follow. The cake was wonderful! I used Greek yogurt instead of buttermilk (did not have buttermilk on hand). Added finely chopped walnuts to the bottom of the prepared bundt pan. I did not have any difficulty with removing the cake after it had cooled. I will bake this again.
    Reply
  • MS11416323
    29 NOV, 2014
    I love this recipe, its fantastic! I'm going to try substituting orange and cranberry for the holiday season.
    Reply
  • Sue Harris
    9 AUG, 2014
    I followed the recipe exactly, and it would NOT come out of the pan. It is delicious, but we are eating it out of the cake pan and I made a different dessert to take to the get together that I was planning to take the cake to. Other sites suggest a mixture of olive oil and flour to coat the pan, and letting it cool completely, not 20 minutes as suggested. Great cake, but please suggest a better way to ensure a clean release from the cake pan.
    Reply
  • Vanessa_56
    3 AUG, 2014
    The first time I made this, I thought I did everything perfectly, but when I turned the bundt pan over, the entire cake stuck to the pan!!! It came out in clumps and crumbs, but that didn't stop my family from pigging out on it!!! I couldn't figure out what I'd done wrong! I re-read the recipe 3 times and finally found that I didn't butter the pan after I sprayed it!! Today is my sons birthday and he's requested this cake ... hopefully it will come out of the pan right this time!!!
    Reply
  • rebecca_m
    15 JAN, 2014
    Addendum: The bundt cake I made and for which I intended my review is actually this one: http://www.marthastewart.com/1036165/glazed-lemon-blueberry-coffee-cake
    Reply
  • rebecca_m
    14 JAN, 2014
    Excellent! Came out perfectly and unmolded from my bundt pan like a dream. Looks just like the photo. I can't get cooking spray or buttermilk where I live so I buttered and floured the pan and used plain yogurt instead. I used frozen blueberries - kept them in the freezer till the last minute and coated in flour as instructed, folded very delicately into batter and left a few to sprinkle on top. Followed all other directions to the letter. Will definitely make again.
    Reply
  • Swasian35
    4 JAN, 2014
    I used a dark colored bundt pan and I feel that may have played a hand in the outcome of this cake. My cake was substantially darker than the photo. The cake interior was yummy and my neighbor couldn't stop eating it. The combination of blueberries + lemon was delicious. The exterior felt slightly tough. This too will be a keeper but not one that I will make on a regular basis.
    Reply
  • Sophie Katt
    17 OCT, 2013
    This cake turned out great! All my anxiety was for naught - everyone loved it! I will add this cake to my repertoire, it's is going to be a favorite, I can tell! Apparently the batter is SUPPOSED to be very very thick. Scrumptious! For those of you who will make this cake again but had problems with sticking, I did the grease-and flour thing and it worked out beautifully. The frozen berries worked out well too, but did require just a tad more oven time, 8-10 minutes or so should do it.
    Reply