"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Lemon Blueberry Bundt Cake Recipe

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This recipe for Lemon Blueberry Bundt Cake, by , is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Withers
Added: Thursday, August 24, 2006


2-3/4 c. all pupose flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. (2 sticks) butter, at room temperature
1-3/4 c. sugar
4 eggs
2 tbl. lemon juice
1 tbl. lemon zest
1-1/2 tsp. vanilla extract
1 c. buttermilk
1-1/2 blueberries, tossed with 1 tbl. flour

1-1/2 c. confectioners' sugar
6 to 7 tsp. lemon juice
1 tbl. corn syrup
lemon zest for garnish (optional)

Preheat oven to 350. Butter and flour a large bundt pan.

In a large bowl, whish together flour, baking powder, baking soda and salt. Set aside.

In another large bowl, beat butter 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 on high. Fold in blueberries. Spoon into prepared pan.

Bake at 350 for 50 minutes or until a toothpick inserted in the 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.

Glaze: In a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over the top of cake and let it roll down the sides.

Personal Notes:
Personal Notes:
If you don't have buttermilk you can make it yourself - to 1 cup milk add 1 tbl. of lemon juice - let stand for 5 minutes and you have buttermilk!

This recipe is good for dessert, but is also great for breakfast!




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