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Lemon Blueberry Bundt Cake


2 3/4 cups flour

1 1/2 tsp Clabber Girl Baking Powder

1/4 tsp Clabber Girl Baking Soda

1/4 tsp salt

1 cup butter, softened

1 3/4 cups sugar

4 eggs

4 Tbsp lemon juice, freshly squeezed

lemon zest from the lemons

1 tsp vanilla extract

1 cup milk

2 1/2 cups blueberries

For the icing:

1 cup powdered sugar

2 Tbsp lemon juice, freshly squeezed

lemon zest


In a mixing bowl, add the flour, baking powder, baking soda, and salt and mix until combined and set aside. In another bowl, beat together the butter and sugar until well blended. Add the eggs and use a hand mixer and blend in one at a time. Add the lemon juice, zest, vanilla, and milk and beat together until just combined together. Add the flour mixture to the wet ingredient mixture and mix together well with a hand mixer. Add the blueberries and gently fold them in with a rubber spatula until incorporated. Grease a large bundt pan. Pour the prepared batter in the bundt pan. Bake for 50 to 60 minutes or until toothpick comes out clean. Cool for 20 minutes and run a thin knife around the edges to loosen the cake. Cool turned over and cool completely, then remove from pan.

For the icing, mix together all icing ingredients until smooth. Drizzle over cooled cake. It will seep into the cake.