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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.

Source: Everyday Food, September 2003
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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Reviews

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  • amberstarlight
    20 JUL, 2018
    Love, love this cake! You can make it with or with out icing and it's full of blueberry and lemon flavor. I have also substituted buttermilk for sour cream and it works great. I also butter and flour my pan because with just spray it sometimes it sticks.
    Reply
    • CKL21808051
      20 SEP, 2018
      I am going to make this cake for my daughter-in-laws birthday. What type of icing would you recommend? Buttercream? Cream Cheese? Cool Whip?
  • dgpandeirada
    14 MAR, 2018
    I made this recipe and it was very good and moist. I buttered and floured the bundt pan and did not have a problem with cake getting stuck to the pan. Always check your cake before the timer goes off because the cake is done sometimes much sooner than what the recipe says.
    Reply
  • ALR3735058DW
    20 JAN, 2018
    Do not make this! What a waste of time, electricity and ingredients. I made it exactly as directed. Looked like big blob when it went into the pan. It's been in for 70 mins. Top is cracked up and brown, inside was still wet! Why comments with buttermilk? Doesn't call for buttermilk only sour cream. Terrible recipe, bland and as heavy as a cinder block! Retry this recipe Martha!
    Reply
  • mse1995
    22 DEC, 2017
    This cake is awesome - I was surprised by the other reviews - I did flour the baking pan. Very moist, very flavorful and good for a breakfast snack or with tea.
    Reply
  • sugarmama777
    22 OCT, 2017
    test
    Reply
    • sugarmama777
      22 OCT, 2017
      delicious!!!! Good old fashioned blueberry lemon-drizzle cake....looks almost like the pic...it was gone within minutes!!! this cake was a total hit !!! i used non stick pan spray so it didnt stick at all however the exterior colour was a little dark perhaps its my oven thats too strong? the interior colour was also a little too yellow ( i prefer it more white ) but perhaps it was due to the strong yolk colour??? the lemon sugar coating was excessive i would use much less....definitely worth every calorie i highly recommend this cake for any occasion!!!
  • 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
  • MS11695092
    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
    • sandy hitik
      19 AUG, 2015
      I like the idea of walnuts in the bottom of the pan. Thanks.
  • 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
    • 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.

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