Ingredients
-
2 3/4
-
1 1/2
-
1/4
-
1/4
-
1
-
1 3/4
-
4
-
2
-
1
-
1
-
-
-
-
-
Directions
Best Lemon Blueberry Bundt Cake,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!!,I made this because ingredients were appetizing and came out PERFECT! Baking is for “sharing” so of course I cut in 3rds, took piece to each sister across town and they raved about it. My older sister wants to know when I will make it again! I relax and unwind when baking, so will make again very soon. Thank you for sharing this wonderful recipe! <><
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Steps
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1
Done
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Heat Oven to 350f Butter a 12-Cup Bundt Pan. |
|
2
Done
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in a Large Bowl, Whisk Together Flour, Baking Powder, Baking Soda and Salt. Set Aside. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
