Blueberry Lemon Cake with Lemon Glaze

I hadn’t made a Bundt cake in ages but all of a sudden I just had to make one.

I couldn’t get it out of my mind until I did, and it had to be a blueberry Bundt cake.

Blueberry Lemon Cake with Lemon Glaze - Almost more berries than cake in this soft, fluffy cake! The lemon glaze is plate-licking delish!!

I dusted off my Bundt pan, adapted the most trustyworthy cake base I’ve ever created, adapted it to incorporate lemon, and I was in business.

It’s an easy, no-mixer cake that’s as easy as making muffin batter and takes just minutes to get in the oven.

Blueberry Lemon Cake with Lemon Glaze - Almost more berries than cake in this soft, fluffy cake! The lemon glaze is plate-licking delish!!

I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. It’s impossible to have a dry cake with that trio of moisturizing and tenderizing ingredients.

I don’t have an army to feed and made the cake in a 6-cup Bundt pan, sometimes called a half-Bundt pan. The recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried.

Blueberry Lemon Cake with Lemon Glaze - Almost more berries than cake in this soft, fluffy cake! The lemon glaze is plate-licking delish!!

I used frozen blueberries because they’re cheaper and readily available year round. I almost always bake with frozen. If you have fresh, they’d be lovely and you’ll likely need to reduce the baking time.

The cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. It’s packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well.

Blueberry Lemon Cake with Lemon Glaze - Almost more berries than cake in this soft, fluffy cake! The lemon glaze is plate-licking delish!!

I shoveled this soft, juicy, moist cake in bite after bite.

And I was tempted to lick the tangy-sweet glaze right off my plate.

Blueberry Lemon Cake with Lemon Glaze - Almost more berries than cake in this soft, fluffy cake! The lemon glaze is plate-licking delish!!

Print Print Recipe

Blueberry Lemon Cake with Lemon Glaze

The cake is packed with sweet, juicy blueberries and while there's lemon in the batter, it's the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well. This easy, no-mixer cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. I used a 6-cup Bundt pan, and the recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you'll need to increase the baking time, but I haven't tried. I used frozen blueberries and if you have fresh, they’d be lovely and you’ll likely need to reduce the baking time.

Yield: one 6-cup Bundt cake, 8 generous pieces

Prep Time: 15 minutes

Cook Time: about 50 to 55 minutes

Total Time: 2+ hours, for cooling

Ingredients:

Cake
1 cup all-purpose flour

3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream (lite is okay; Greek yogurt may be substituted)
3 tablespoons canola or vegetable oil
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries, divided (if using frozen, keep frozen so they run and bleed less)
2 teaspoons lemon zest

Glaze
2 cups confectioners' sugar
1/4 cup lemon juice, or as necessary for consistency
1 to 2 teaspoons lemon zest or to taste, for garnishing

Directions:

  1. Preheat oven to 350F. Spray a 6-cup Bundt pan (sometimes called a half-Bundt pan, measuring 8 inches in diameter) very well with floured cooking spray or grease and flour the pan. Recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you'll need to increase the baking time, but I haven't tried. Set pan aside.
  2. Cake - In a large bowl, add the flour, sugar, baking powder, optional salt, and whisk to combine; set aside.
  3. In a 2-cup measuring cup or medium bowl, add the egg, buttermilk, sour cream, oil, lemon juice, vanilla, and whisk to combine.
  4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don't overmix or try to stir them smooth.
  5. Add 1 1/4 cups blueberries (reserve remaining 1/4 cup), lemon zest, and gently and briefly fold to combine; don't overmix or batter will turn blue and cake will be tougher.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Evenly sprinkle the remaining 1/4 cup blueberries, tapping them down very slightly with fingertips or a spatula.
  8. Bake for about 45 to 55 minutes, or until center is set, top is lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I used frozen berries and baked for 52 minutes. If using fresh, baking time will likely be closer to 45 minutes. If at any point the cake is beginning to look a bit too golden on top before you suspect it's cooked through, tent with a sheet of foil laid across top of pan. I tented the last 5 minutes of baking.
  9. Place pan on a wire rack and allow cake to cool for at least 1 hour (overnight is okay) before inverting. Inverting too early can result in a cake that sticks to the pan, falls apart, or doesn't release neatly; I urge you not to rush the cooling duration. Shortly before inverting, make the glaze.
  10. Glaze - In a medium bowl, add 1 1/2 cups confectioners' sugar, lemon juice, and whisk until smooth. As necessary, add additional sugar (or lemon juice) to reach desired glaze consistency. Glaze should be pourable, but not too thin or it will slide off.
  11. Carefully invert cake onto a cake stand or serving plate.
  12. Slowly and evenly drizzle glaze over cake.
  13. Evenly sprinkle with lemon zest before slicing and serving. Cake will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. Extra glaze will keep airtight at room temp for up to 1 week or in the fridge for many weeks. Glaze will soak in as time passes and if I still have cake left after a couple days, I add any leftover glaze.

Adapted from Blueberry Muffin and Buttermilk Pancakes Cake 

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89 Responses to “Blueberry Lemon Cake with Lemon Glaze”

  1. #
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    Lisa | Mummy Made.It — July 29, 2014 at 2:21 am

    Blueberries and Lemon are so complimentary! Can’t wait to try and make this!

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    lisatberry — July 29, 2014 at 3:11 am

    This cake is beautiful….but I simply adore the cake stand and dishes…love them!!!! I also love that so many of your recipes don’t require me to haul out the heavy mixer..blueberries and lemons are so yummy together.

    • #
      Averie Sunshine — July 29, 2014 at 3:58 am

      Thanks for the compliments, Lisa! And thanks for noticing my cake stands. They were a bday present to myself of sorts from Anthropologie. Normally I wouldn’t have, but was in the store and in person, they’re just gorgeous. I had to have them. Then, I had to make a cake for them. Naturally :)

      And no to the heavy mixer UNLESS it’s for cookie or bread dough!

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    Taylor @ Food Faith Fitness — July 29, 2014 at 3:54 am

    I randomly bought a bundt pan the other day, even though I have NEVER made a bundt cake.
    All that lemon glazey goodness is going straight to my brain and inspiring me to make this beauty! Pinned!

    • #
      Averie Sunshine — July 29, 2014 at 3:57 am

      Thanks for pinning and how’s that for total serendipity! And this is the easiest Bundt ever. Stir together and bake. Easier than muffins since you don’t have to get 12 little mounds neatly in a pan and can just do it all at once!

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    Paula — July 29, 2014 at 4:03 am

    I haven’t used my bundt pan in ages either…I think it’s tucked way back in one of my cabinets. Bundt cakes are so cool because they look fancy but don’t require a fussy recipe (and glaze or frosting drizzling down the sides makes it even better)! Love the plates you’ve photographed this on–the 2 shades of green look great together!

    • #
      Averie Sunshine — July 29, 2014 at 4:15 am

      Thanks, Paula, for noticing them! They were a bday present to myself of sorts from Anthropologie. Normally I wouldn’t have, but was in the store and in person, they’re just gorgeous. I had to have them!

      And I had a part in my post about Bundt’s looking cool and fancy but are the easiest cakes ever, wayyyy easier than layer cakes or even cookies I think, but took it out. You’re a mind-reader :)

  5. #
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    Mir — July 29, 2014 at 4:24 am

    I cannot blame you for finding this irresistible! Question: could I substitute Greek yogurt in for the sour cream?
    Looks amazing!

    • #
      Averie Sunshine — July 29, 2014 at 4:58 am

      I think you’d be safe with Greek yogurt, yes!

  6. #
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    Danielle @ Chits and Chats and Chocolate — July 29, 2014 at 4:52 am

    Wow, that cake is gorgeous! I bet it’s delicious as well!

  7. #
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    Tom @ Raise Your Garden — July 29, 2014 at 4:53 am

    The only bundt cake pan I have is a princess one that’s what happens when I’m the only guy in the house. Right now blueberries are definitely the way to go. I’m going blueberry picking on Lake Ontario and I’ll be bringing back at least 20 pounds. Then it’s time to make this cake!

    • #
      Averie Sunshine — July 29, 2014 at 4:58 am

      Oh wow, your bb picking sounds amazing! 20 lbs!! WOW! Make the blueberry pie bars linked in the related recipes if you need a second option…LOVE them!

  8. #
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    Colleen @ What's Baking in the Barbershop?! — July 29, 2014 at 5:07 am

    Blueberry + lemon = a winning combo every time! I am loving this cake :)

  9. #
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    ines oliveira — July 29, 2014 at 5:31 am

    Hi! I’ve made a similar one not very long ago, but yours is way more stunning :) I like it a lot!

  10. #
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    Maryea {happy healthy mama} — July 29, 2014 at 5:34 am

    So gorgeous! Lemon+blueberry can do no wrong.

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    Gayle @ Pumpkin 'N Spice — July 29, 2014 at 5:37 am

    What a beautiful cake, Averie! I actually just made a blueberry yogurt bundt cake last week, but with no glaze. I definitely have to try yours next time. I think I could just eat the glaze with a spoon! And I love your dish, too!

    • #
      Averie Sunshine — July 29, 2014 at 4:09 pm

      I got the dishes from Anthropologie about a month ago…a little bday gift to myself :) And your cake sounds great! Can’t go wrong with yogurt in recipes!

  12. #
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    Dorothy @ Crazy for Crust — July 29, 2014 at 6:14 am

    I love bundt cake! I was JUST thinking yesterday – I need to make a bundt. I’m making it tomorrow. But it’s banana. :) Buttermilk – yes. LOVE that in cakes. I hate to use the word moist, but really, this cake looks it – and that’s wonderful. Pinned!

    • #
      Averie Sunshine — July 29, 2014 at 4:08 pm

      Oh a banana bundt sounds amazing! I can’t wait to see that one! And moist, yes, no other word and really…that’s the only way to have cake otherwise why bother!

  13. #
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    Chelsea @chelseasmessyapron — July 29, 2014 at 6:18 am

    First off, your props are killing me!!! SO cute Averie! I’ve never seen anything like that stand and plate :) And second – this bundt cake sounds perfect. Lemon and blueberry is one of my favorite combinations! pinned!

    • #
      Averie Sunshine — July 29, 2014 at 4:06 pm

      I got them at Anthropologie about a month ago for a bday gift to myself. I couldn’t resist :) Thanks for the compliments & pin!

  14. #
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    Julie @ Lovely Little Kitchen — July 29, 2014 at 6:29 am

    The vibrant colors and styling in this post are STUNNING! It caught my eye on Pinterest and I knew it was yours before I even saw the label. How could anyone not fall in love with this cake. So well done Averie!

  15. #
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    Laura @ Laura's Culinary Adventures — July 29, 2014 at 7:28 am

    I think you might need to break out your bundt pan a little more often :)

  16. #
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    Denise | Sweet Peas & Saffron — July 29, 2014 at 8:03 am

    Love all your bright, beautiful photos! And this cake sounds absolutely delicious, love blueberries and buttermilk together…and that glaze too, yum!

    • #
      Averie Sunshine — July 29, 2014 at 3:59 pm

      Your photos never cease to make me hungry, Denise! :) Thanks for the compliments!

  17. #
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    Julie — July 29, 2014 at 8:57 am

    Ok any of these photos would be stunning framed and hung on my kitchen wall….just saying.

    • #
      Averie Sunshine — July 29, 2014 at 3:59 pm

      Thank you, Julie, what a lovely compliment!

  18. #
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    Allison from Baking: A Love Story — July 29, 2014 at 9:25 am

    So gorgeous. Can’t wait to try this one. I only have the larger bundt so I’ll let you know how it comes out. :)

  19. #
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    ami@naivecookcooks — July 29, 2014 at 9:28 am

    Averie this cake is making my mouth water!! Beautiful photography!!

  20. #
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    Erin | The Law Student's Wife — July 29, 2014 at 10:00 am

    I’m so glad the bundt cake bug bit! This looks gorgeous Averie. I have a 6-cup bundt pan too, and I LOVE it. I can actually finish the whole cake before I’m ready to move onto my next treat :)

    • #
      Averie Sunshine — July 29, 2014 at 3:58 pm

      I can actually finish the whole cake before I’m ready to move onto my next treat :) = EXACTLY!! With small families and lots of other baking already going on, a huge ole Bundt isn’t practical for us!

  21. #
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    Marta @ What should I eat for breakfast today — July 29, 2014 at 10:18 am

    Averie this cake looks amazing, ant the top layer looks like a painting. Beautiful.

  22. #
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    Martha in KS — July 29, 2014 at 3:19 pm

    I have a new, beautiful purple cake stand that needs one of these cakes sitting on it! Thanks for the recipe.

    • #
      Averie Sunshine — July 29, 2014 at 3:56 pm

      And that’s why this cake kind of happened…I had a new cake stand I needed to break in! Yours sounds gorgeous!

  23. #
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    Jessica @ Sweet Menu — July 29, 2014 at 3:26 pm

    These gorgeous pics make me want to run to the store and buy a fresh punnet of blueberries and a bundt pan! Delicious!

  24. #
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    Medha @ Whisk & Shout — July 29, 2014 at 4:09 pm

    What a gorgeous cake! This looks truly stunning and I love the blueberry/lemon combination as well as the added punch of flavor from the glaze.

  25. #
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    Kris — July 29, 2014 at 4:10 pm

    I’ve never heard of a half-Bundt pan. Fun! My hubby just picked 14 pounds more of blueberries … I sense some baking coming on …

    • #
      Averie Sunshine — July 29, 2014 at 4:19 pm

      14 lbs??! That’s awesome. HAVE FUN with all those!

      And yeah when you bake for a living and have a small family, you learn to bake bars in 8×8’s and cakes in half sizes whenever possible otherwise the massive amount of sweets is…overwhelming :)

  26. #
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    Julie Blanner — July 29, 2014 at 4:17 pm

    Looks so light and summery! Great pictures.

  27. #
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    Heather @ French Press — July 29, 2014 at 5:06 pm

    simply stunning Averie! and i you own the most gorgeous dishes

    • #
      Averie Sunshine — July 29, 2014 at 7:25 pm

      Thanks! The cake stands were a little bday present to myself from Anthro last month :)

  28. #
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    CakePants — July 29, 2014 at 7:48 pm

    Ah gosh, this looks so pretty and melt-in-your-mouth delicious! It’s kind of strange, but I only like blueberries baked in things (not fresh), so I don’t typically buy them unless I have a recipe in mind…looks like I should put blueberries on my grocery list!

  29. #
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    Alyssa {Cake, Crust, and Sugar Dust} — July 29, 2014 at 8:08 pm

    It is so much cheapier/more readily accessible to bake with frozen berries, but I often wonder if it impacts the flavors or consistency of my baked goods….but if you do it, I trust it! :) The colors of this cake are totally gorgeous, and I can only imagine that glaze!!

    • #
      Averie Sunshine — July 30, 2014 at 3:08 am

      Well in MOST recipes, frozen is fine for the baking I do. I did just have a recipe 2 days ago for a Raspberry Bread that I recommend fresh but by and large, I am okay with frozen. I bake way too much (and sometimes have to remake things to get them just right) and so frozen is way better $$ for me :)

    • #
      Kris — July 30, 2014 at 10:53 am

      We freeze our own blueberries and I find they are in great shape for baking for about 6-8 months but after that the quality goes down (and then we make homemade blueberry syrup or sauce)–they get a little wrinkly and leathery. I think commercially frozen blueberries would be fine, though–they have better techniques available to them than the lowly home cook does.

  30. #
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    Tara | Treble in the Kitchen — July 30, 2014 at 2:20 am

    This looks so so so good! I love the taste of lemon and blueberry together :)

  31. #
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    Katrina @ In Katrina's Kitchen — July 30, 2014 at 5:06 am

    Oh I don’t know what I want more- the cake or the gorgeous stand it’s on. Gosh everything is so beautiful!

  32. #
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    Kitchen Belleicious — July 30, 2014 at 5:23 am

    i am obsessed with lemon right now. IN fact, I am also obsessed with anything that looks this amazing. The blue color of the berries picking out at every turn of the cake. AMAZING! Mouthwatering and delicous

  33. #
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    marla — July 30, 2014 at 6:14 am

    Stunning clicks Averie & you know this is going right to the top of my recipe list!! Pinned (a few times)

    • #
      Averie Sunshine — July 30, 2014 at 11:38 am

      Thanks for pinning, my dear Blueberry Queen :) You are the queen of blueberry recipes! Thanks for the photo compliments, too! :)

  34. #
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    Tracy | PeanutButter and Onion — July 30, 2014 at 8:43 am

    What a pretty cake. I love lemon and blueberry!

  35. #
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    Layla @Brunchtime Baker — July 30, 2014 at 11:16 am

    Oh yum!! What a great flavor combo. I’m loving the cake, the pics, and the cake stand! it looks gorgeous! Do you mind me asking where you purchased it from.

    • #
      Averie Sunshine — July 30, 2014 at 11:37 am

      Anthropologie last month. Thanks for noticing it!

  36. #
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    Lori @ RecipeGirl — July 30, 2014 at 5:16 pm

    Craving this right now! So gorgeous!

  37. #
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    Alex @ nuttinbuttertodo — July 30, 2014 at 5:29 pm

    This looks so good! I have some blueberries (and lemons!!!!) sitting in the fridge so I’m gonna leave and make this now okay yay

  38. #
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    Amy @ Amy's Healthy Baking — July 30, 2014 at 7:16 pm

    Ohmygosh, I only have a 6-cup bundt pan!! I’ve never had a full-sized one; if I needed one, I stole my mom’s. ;) It’s true that it works out perfectly for smaller sized households. With my guy hating dessert, it’s only me eating cake, and goodness knows I don’t need a full bundt cake all to myself! (Although if it was chocolaty or fruity, I’d definitely try…) Looks amazing as always, Averie!

    • #
      Averie Sunshine — July 31, 2014 at 4:39 pm

      I still can’t believe your guy hates dessert! But yes, good call on having a 6-cup Bundt then, for sure!

  39. #
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    Julie @ This Gal Cooks — July 30, 2014 at 7:33 pm

    Beautiful cake, Averie! Glad you got the urge to make a bundt cake so you could share this! :)

  40. #
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    Heather @ My Overflowing Cup — July 30, 2014 at 10:03 pm

    Your photos are stunning. I love the flavor combo of blueberries and lemon. Lemon glaze is the best! Thanks so much for sharing this. Pinning it now!

  41. #
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    Lucy — July 31, 2014 at 9:19 am

    What a lovely cake! I love the combination of blueberries and lemon and the pics are so pretty. Can’t wait to try this!

  42. #
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    Kris — August 1, 2014 at 5:49 am

    I made this yesterday. Quote from my 10-year-old son–“This is everything I thought it would be … and more!” Gotta love that kind of praise. It would have been prettier in a half-Bundt, but my 8×8 pan didn’t seem to affect the taste at all. ;)

    • #
      Averie Sunshine — August 1, 2014 at 8:09 am

      Love your 10 year old and great that you made it in an 8×8!!

  43. #
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    Lauren — August 1, 2014 at 8:27 am

    Nothing screams summer to me like blueberries and lemon. This bundt cake looks just divine, and I need to have it in my life. Like now.

  44. #
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    Laura Dembowski — August 2, 2014 at 5:44 pm

    Averie, this cake is gorgeous! It belongs as the star of a breakfast or dessert table. Perfect for summer too.

    • #
      Averie Sunshine — August 2, 2014 at 10:35 pm

      Thanks, Laura, that is so sweet of you to say!

  45. #
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    ahu — August 3, 2014 at 6:02 am

    Oh my god – this is like food p*rn to me – something about the combo of blueberry and lemon is so visually stunning and not to mention delicious. Gorgeous cake and great blog!

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    Jocelyn@BruCrew Life — August 5, 2014 at 9:45 pm

    This has to be one of my favorite cakes that you’ve made! Simply beautiful and so so delicious looking!! :) Pinned!

    • #
      Averie Sunshine — August 6, 2014 at 3:31 am

      Thanks, Jocelyn, for the compliments and pin!

  47. #
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    Martina Farrugia — August 6, 2014 at 12:31 am

    Dear Averie,

    Cake tastes delicious. It was a real hit. My only compliant is that it remained very flat. There was little to no rise in the cake. Is this normal? Maybe my oven temperature is off? I didn’t have a bundt tin so I separated it in to two small cake tins. I ended up with a very cute, very mini cake.
    The texture is lovely though, very soft, very crumbly and moist.

    Thank you!

    • #
      Averie Sunshine — August 6, 2014 at 3:31 am

      You baked it in two pans rather than one and the Bundt pan is really the best for this cake (the little to no rise comment is fine in a Bundt because you invert it) but sounds like it worked out fine for you.

  48. #
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    Courtney — August 6, 2014 at 7:15 pm

    I need this in my life! What a beautiful bundt cake. Definitely a recipe I need to try sooner than later!

    http://www.sugardameblog.com

  49. #
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    Carrie @ The Cake Blog — August 8, 2014 at 2:46 pm

    Looks absolutely delicious! You seriously can’t go wrong with blueberries and lemon. One of my fav combos!

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    kylee — August 11, 2014 at 9:11 am

    I am wanting to make this cake in a few days for my moms birthday. However, there will be 9 people that I need to feed. I am not sure if the half bunt cake pan will be enough. I am scared to double to recipe for the full bunt pan since you have not tried it. What is your suggestion?? Thank you!!

    • #
      Averie Sunshine — August 11, 2014 at 9:25 am

      You definitely need to make a full cake. A half cake is good for a dinner party of maybe 4-6. Make a full cake. Double it and use FRESH blueberries, not frozen, since there is less guesswork b/c they won’t release as much juice. You’ll be fine. LMK how it goes!

    • #
      Kylee — August 11, 2014 at 9:32 am

      Ok thank you! How long should I bake it for?

    • #
      Averie Sunshine — August 11, 2014 at 9:48 am

      Until it’s done.

      Only you and the cake will know the magic number.

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