Recipe of the Week: Lemon-Glazed Blueberry Bundt Cake


Blueberries are coming to Ventura County



Cake Batter

1 cup (2 sticks) unsalted butter, softened, plus    more for preparing pan

3-1/4 cups flour, plus more for preparing pan 1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

3 eggs

1 teaspoon lemon extract, plus grated zest of 2 lemons

1/4 cup buttermilk, shaken well

2-1/2 cups blueberries tossed with 3 tablespoons flour

Lemon Glaze

1 cup powdered sugar

Grated zest of 1 lemon

1/4 cup (1/2 stick) unsalted butter, melted

3 tablespoons lemon juice

1/8 teaspoon salt



Heat the oven to 350 degrees.  Generously grease a 12 cup Bundt pan.  Coat the inside lightly with flour and tap out the excess.  Sift together the flour, baking soda and salt onto a sheet of wax paper; set aside.

Cream the sugar, butter and lemon zest together until light and fluffy.  Add the eggs and lemon extract.  Mix well until  the mixture if thick and smooth.  Add the sifted dry ingredientsfrom the wax paper and buttermilk.  Mix well.  Gently stir in the floured blueberries into the batter and mix well; the batter will be very thick.  Transfer the batter into the Bundt pan.

Bake the cake until a toothpick inserted into the center comes out clean; 55 to 60 minute.  Let the cake cool for about 10 minutes, then gently invert the cake onto a cake plate.  Brush on the glaze when the cake is still warm.


Marty Williams, Thousand Oaks

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