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Family Circle (Cover Recipe) - Lemon Blueberry Bundt Cake

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Joined: Dec 10, 2005


Posted to Thread #3268 at 5:43 pm on Aug 28, 2006

Lemon Blueberry Bundt

Makes: 16 servings
Prep: 20 minutes
Bake at 350 Degrees F. for 50 minutes

2-3/4 cups all-purpose fllour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1-3/4 cups sugar
4 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1-1/2 teaspoons vanilla extract
1 cup buttermilk
1-1/4 cups blueberries, tossed with 1 tablespoon flour


1-1/2 cups confectioners' sugar
6 to 7 teaspoons lemon juice
1 tablespoon corn syrup

Lemon zest to garnish, optional

Heat oven to 350 Degrees F. Butter and flour a 12-cup bundt pan.

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

In another large bowl, beat butter until smooth. Add sugar and beat 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 medium-high. Fold in blueberries. Spoon into prepared pan.

Bake at 350 Degrees F. for 50 minutes or until a toothpick inserted in the center of cake comes out clean. Cool on 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 top of cake and let it roll down the sides.

Recipe Source: Family Circle Magazine

This is excellent!!!!!

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