Old-Fashioned Bake Sale ~ Lemon-Blueberry Bundt Cake

Thursday, July 7, 2011

I baked this yummy cake over the 4th of July week-end. I used blueberries I had bought on sale that week and froze for future use. I'll be baking this one again since my family had thumbs up all around!! What's baking at your house?

Lemon-Blueberry Bundt Cake
(Printable Version)

1/3 cup milk
6 large eggs
1-1/2 tablespoons vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon double-acting baking powder
1-1/4 teaspoons salt
3 sticks (1-1/2 cups) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup firmly packed light brown sugar
1/4 cup freshly grated lemon zest
3 cups picked over blueberries, tossed with 1 1/2 tablespoons flour
1/3 cup fresh lemon juice
1/2 cup granulated sugar
In a small bowl whisk together the milk, the eggs, and the vanilla. Into a bowl sift together the flour, the baking powder, and the salt. In a large bowl with an electric mixer cream the butter with the granulated sugar, the brown sugar, and the zest until the mixture is light and fluffy, add the flour mixture alternately with the egg mixture, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and fold in 1 1/2 cups of the blueberries. Spoon one third of the batter into a greased and floured 10-inch (3-quart) bundt pan, spreading it evenly, and sprinkle 1/2 cup of the remaining blueberries over it. Spoon half the remaining batter into the pan, spreading it evenly, and sprinkle 1/2 cup of the remaining blueberries over it. Spoon the remaining batter into the pan, spreading it evenly, sprinkle the remaining blueberries over it, and bake the cake in the middle of a preheated 350°F. oven for 1 hour to 1 hour and 10 minutes, or until it is golden and a tester comes out clean.
Remove the cake from the oven, poke the top immediately all over with a wooden skewer, and brush it with half the syrup. Let the cake cool in the pan on a rack for 10 minutes, invert it onto the rack, and poke it all over with the skewer. Brush the cake with the remaining syrup.
While the cake is baking, in a small saucepan combine the lemon juice and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and remove the pan from the heat.


  1. Looks delicious. We love blueberries around here. From what I saw of your kitchen and dining area...I love it. I love how you have your baskets hanging. I adore baskets. We have been baking pies around Acorn Hollow. Take Care.

    Acorn Hollow

  1. Mecky said...:

    Oh my. That looks really yummy!!

  1. Kathleen said...:

    It looks wonderful! I am going to try it this weekend if I can! Thanks, Gail!

  1. Ruby Jean said...:

    Oh My Goodness....Okay I think I say that just about every time I comment on your delicious recipes...But really Oh My Goodness... That looks so, so...YUMMY.. : )

  1. Karen said...:

    Never thought of pairing these two together. But, this cake sounds wonderful. Have a great weekend.

  1. Lisa said...:

    Oh how yummy. Lemon and blueberries are the perfect pair. I have a sweet treat linky party on my blog every Friday afternoon till Monday and I'd love it if you'd come by and link your cake up. http://sweet-as-sugar-cookies.blogspot.com

  1. acorn hollow said...:

    Thank you so much for following and I have done the same so glad I found you. the cake looks yummy and I will give it a try. I hope you get a chance to make the lavender bottles.

  1. I just made muffins to use up some over ripe blueberries but this cake looks so much yummier.

  1. Olive Cooper said...:

    It looks like sheer delight Gail. I love all things blueberry.

  1. Marigene said...:

    I love blueberry and lemon together. Your cake looks delicious, Gail.

  1. Mrs. P, this is going right in my recipe file.I know bundt cakes freezes so beautifully and this great cake would be lovely to have on hand when friends drop by!

  1. Shug said...:

    A friend of mine that reads my blog, was telling me about this cake...she visited your blog and was very impressed...Can't wait to use some of my fresh blueberries when I try out the cake...

  1. Is there any left? If so, I'll be right over! I have been craving a blueberry/lemon baked thingamajig for weeks now. Thanks for the inspiration!

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