Blueberry Bundt Cake

  • Yield: 16 servings


2 1/2cups all-purpose flour
1teaspoon baking soda
1teaspoon baking powder
1tablespoon grated lemon rind
1/2cup margarine or butter, softened
1cup sugar
/2cup light brown sugar
2large eggs
1teaspoon vanilla extract
1cup buttermilk
1cup fat-free sour cream
2cups fresh blueberries
1cup confectioners' sugar
1tablespoon skim milk
1tablespoon lemon juice


  1. Preheat oven to 350F.
  2. Combine flour, baking soda, baking powder and lemon rind.  In a mixing bowl, cream margarine, sugar and brown sugar.  Beat in eggs and vanilla.  Add dry ingredients alternately with buttermilk and sour cream, beating well after each addition.  Stir in blueberries.  Pour batter into a 10-cup bundt pan coated with nonstick cooking spray.
  3. Bake 1 hour or until toothpick inserted comes out clean.  Cool thoroughly in pan.  Remove.  Combine confectioners' sugar, milk and lemon juice.  Drizzle over cake.