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Blueberry Lemon Bundt Cake With Lemon Glaze

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“This is a delicious cake! It from the Martha Stewart Everday Foods magazine (Issue #5). I have made it twice. It is sweet and moist, not too tangy or tart. Wonderful recipe.”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a bowl, whisk 2 1/2 cups flour, baking powder and salt. Set aside.
  3. In another mixing bowl, cream butter, and both sugars on high, until light and fluffy.
  4. Add eggs, one at a time, beating until completely combined.
  5. Beat in vanilla.
  6. On low speed, alternate adding the flour mixture with the sour cream.
  7. In a separate bowl, toss blueberries, zest and remaining flour.
  8. Fold into batter.
  9. Grease and flour a 12 cup bundt pan.
  10. Spread batter into pan.
  11. Bake cake on bottom rack of oven for 60-70 minutes.
  12. Cool in pan for about 20 minutes, then invert onto rack. Cool completely.
  13. For the glaze, combine the juice of two lemons with 2-3 cups of icing sugar, until desired consistency has been reached.
  14. Drizzle glaze over cake.
  15. Enjoy!

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