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Blueberry-Lemon Bundt Cake

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
Blueberry-Lemon Bundt Cake

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.

Reviews (35)

  • mrsdraper88 29 Nov, 2014

    I love this recipe, its fantastic! I'm going to try substituting orange and cranberry for the holiday season.

  • 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.

  • dancingtexancowgirl 24 Sep, 2014

    When I made this, I COATED the pan in Crisco. I made sure it was in every crevice and all the way up the middle and sides of the pan. Then I sprinkled some flour all over it. The cake came out of the pan beautifully and easily.

  • 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!!!

  • 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

  • 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.

  • 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.

  • 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.

  • Sophie Katt 16 Oct, 2013

    I'm really nervous about this cake; first off, the batter was realllyyyy thick. I mean T-h-i-c-k. Is it supposed to be so thick?!? Watched the video, felt a little better because the guy's batter was thick. And I had only frozen berries, I was afraid to thaw them because I knew theyd get mushy and make the batter all purple'y. Hope this works out, have to take this to work for a potluck and I don't have time to make something else! Has anyone else used frozen berries in this thing??

  • TravelAddict1 27 Aug, 2013

    Extremely important after cooling in pan for 20 minutes as stated, one should loosen the interior and exterior edges of the cake from the pan. I did not do this extra step and as a result 1/3 of the cake stuck to the pan when I inverted it onto a plate.

  • marybarnes7 25 Aug, 2013

    Made this bundt cake with lemon glaze (lemon juice and powdered sugar) for a work. I wanted to make something special since a co-worker was leaving. It was gone within an hour and a half! It was a hit. With the leftover sour cream and blueberries, I made the cake again, but in a loaf pan. It was just as delicious, but browned quickly and needed tin foil placed on top the last 15 min. (of 60 minutes). I definitely will make this again!

  • AndreaDwyer 6 Aug, 2013

    This cake is very moist and delicious and VERY lemony. The amount of butter, eggs, and sour cream makes it almost like a pound cake, but the combination of lemon and blueberries makes it a nice fresh taste for summer. If it says anything, my five year old requested it for her birthday cake. I used light sour cream without even thinking about it, and it still turned out great. I also dusted with powdered sugar but might try a lemon glaze at some point. Only problem was it stuck in the pan.

  • mkim1206 8 Jul, 2013

    This cake was amazing. It had the perfect texture. Not too dense and not too light. I didn't have sour cream so I used creme fraiche instead. I also made lemon glaze which I think is a must for this cake. It really added that extra flavor and nice tartness. I am going to make this cake again very soon and I think I am going to add chocolate chips next time. Can't wait until I go home and have another slice.

  • zgsilly 5 Jul, 2013

    This is a great easy simple recipe that I fall back on constantly. My friends & family love it. It is always a hit. I've never had a problem baking it. It has always come out perfect, no flaws. Just follow the directions. It is easy as 1-2-3. There is nothing else to say , except enjoy.

  • motherwell2 17 Jun, 2013

    VERY disappointed. We found it very bland. A waste of good ingredients.

  • Fiesta Hermosa 28 May, 2013

    Great, easy recipe. Added extra blueberries since I had so many and the cake turned out great. Used Greek yogurt instead of sour cream too.Maybe my cake pan is thin because it cooked in 45 minutes and almost got a little too brown on top. Will for sure make again.

  • sjz21 26 May, 2013

    Very tasty. Too bad 20 minutes cooling wasn't enough... the cake popped out , but only the bottom half! I always have this problem with blueberry baked goods. Any suggestions?

  • FFG 15 Jan, 2013

    Great recipe! The only change I made was using Greek yogurt instead of sour cream. It has just a hint of lemon, which I liked (it's not overpowering). The cake was moist and delicious--a huge hit with my family. I'm sure I'll make it again!

  • clue_ee 6 Aug, 2012

    Delicious! This cake was easy to make and really, really good! I changed up a few things: 1) instead of spray, i buttered and floured the pan 2) i added some fresh lemon juice to the batter 3) topped the cake with a simple lemon glaze made from powered sugar and lemon juice.

  • tenandone 22 Jul, 2012

    Picked a heap of berries and looked on line for something good to make. Found it! The Blueberry-Lemon Bundt Cake is delicious. Made it as is, and will do so again. Don't know why one would want to change things up!

  • 98762384 2 Jul, 2012

    This recipe is wonderful, however I did make two changes - I omitted I cup of flour and replaced with 1 cup of almond meal (This adds a great flavour which compliments the lemon/blueberry). Also used 1 cup buttermilk instead of sour cream. They came out beautifully! Also a great chance to use my new mini bundt pan - highly recommended!

  • Melissa Rafael 3 Jun, 2012

    I used Blueberry greek yogurt instead of the sour cream and it tastes wonderful!

  • iheartbakedgoodies 28 Dec, 2011

    Great Recipe! I didn't have blueberries, sour cream, lemon zest or oil spray. I replaced with 1 1/2 cup frozen raspberries, cream + 1 tsp of calamondin juice and 2 tbsp of calamondin juice and just greased really well with butter just before pouring the batter in the pan. Baked it in a rose bundt pan and it turned out really moist and not too sweet! Definitely recommended.

  • samsammys 30 Sep, 2011

    Can we use yogurt instead of sour cream? The one thing I didn't get at the store!

  • Henrie 2 Sep, 2011

    This is one of the best cakes I have ever made. I just used 1 cup of blueberries as 2 cups made it too heavy. Take it to most pot lucks and whenever I need a no-fail desert.

  • marilynnes 22 Aug, 2011

    Yummy cake. Didn't have sour cream or lemon zest. Had some leftover cream puff custard from last week which broke down. Good substitute for the sour cream. Used 1 tablespoon frozen lemon juice in place of the lemon zest. Will be making this again!

  • Melissa76 20 Aug, 2011

    This cake is wonderful! I made it for my sister-n-law's baby shower even though I couldn't attend it, I made it in the morning and dropped it off. It got RAVE REVIEWS. Everyone loved it and wanted the recipe. I kept asking "how was the shower?" and all they could say was "your cake was amazing!" Printing it out again to make it for another family function. Who can beat fresh blueberries and fresh lemon!

  • RanchgirlCA 9 Mar, 2011

    This one did not turn out for me, but I will give it another try. I used frozen blueberries and it is quite messy. Hopefully the 2nd time will be better.

  • henna429 26 Apr, 2010

    I absolutely loved this recpie. The cake was a big hit in my family. I impressed my in-laws with it. Its a perfect cake to have with tea/coffee. Not too sweet, its very light and moist. Great for blueberry lovers.
    I made it twice already and i'm sure I will make it again.

  • FroggyMom 26 Nov, 2009

    A great recipe, it was so light and moist! Go liberal with the cooking spray as the blueberries can stick some times.

  • Jeanine99 7 Apr, 2009

    I also used frozen blueberries and added a glaze from the juice. In addition I added 1/2 tsp lemon extract. Great cake!

  • smd1227 30 Sep, 2008

    Wow, this cake was out of this world. I used frozen blueberries and no one had a clue (DO NOT thaw the berries before using). The cake is very moist and tender and the lemon zest is delightful with the blueberries. I will be making and serving this cake all year because I don't have to wait for blueberry season. I highly recomment it.

  • callanrn 2 Apr, 2008

    Best bundt cake I have ever made. Super moist and froze well. The lemon/blueberry combination is wonderful. I first tried at my sister's house and have been making it ever since. A real hit at work too!

  • callanrn 2 Apr, 2008

    Best bundt cake I have ever made. Super moist and froze well. The lemon/blueberry combination is wonderful. I first tried at my sister's house and have been making it ever since. A real hit at work too!

  • julie68k 26 Mar, 2008

    EXCELLENT!! I made this and brought it to work...everyone loved it. I took the 2 lemons that were used for zest, squeezed the juice from them and added powdered sugar until it was a thick pouring consistency and poured it over the cake for a glaze. Very moist and delicious cake!!

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