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Lemon Bundt Cake with Blueberry Glaze

This recipe is for the size of a small bundt pan, or a one layer cake. If you are using a regular size bundt pan, double the recipe.   

Ingredients

Cake

  • 6 tbsp butter, softened
  • 2 tbsp oil
  • 3/4 cup sugar
  • 2 eggs
  • 2 tbsp lemon juice
  • zest of 1 lemon
  • 2 tsp vanilla
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/2 cups cake flour
  • 1/2 cup buttermilk

Blueberry Glaze

  • 1/2 cup fresh blueberries
  • 2 tbsp sugar
  • 1/2 tsp lemon juice
  • 2 cups powdered sugar

Instructions

Cake

  • Pre-heat oven to 350 degrees.  Butter and flour a small bundt pan.  In a stand mixer, cream the butter, oil, and sugar.  Add eggs, lemon juice, zest, and vanilla.  Mix again.  Add dry ingredients and buttermilk.  Mix until fully incorporated. Pour into the pan and bake for 35-45 minutes or until browned and toothpick comes out clean when inserted.  Cool on a wire rack.

Glaze

  • Place blueberries, sugar and lemon juice in a small pot.  Cook for about 15 minutes.  Cool and puree.  Strain mixture and refrigerate overnight.  Mix blueberry sauce and powdered sugar.  If mixture is too stiff, add milk until you get the consistency you want.  Pour over cake and serve.