You are here: Home » Recipes » Blueberry Bundt Cake Blueberry Bundt Cake Kitchen Tested Yield 16 servings When blueberries are in season, this moist bundt cake with a touch of lemon sure hits the spot. PrintEmail Ingredients 2 1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1 tablespoon grated lemon rind1/2 cup margarine or butter, softened1 cup sugar/2 cup light brown sugar2 large eggs1 teaspoon vanilla extract1 cup buttermilk1 cup fat-free sour cream2 cups fresh blueberries1 cup confectioners' sugar1 tablespoon skim milk1 tablespoon lemon juice Instructions Preheat oven to 350F. 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. 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.