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.


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



Get every new post delivered to your Inbox.

Join 267 other followers