Best Lemon Blueberry Bundt Cake

From: Chef #1408930

On Oct 8, 2009

I tried this recipe twice. The first time, yes, I was a little careless so when the cake came out and fell and when I cut it, I saw that it wasn't done, I figured it was me. Then I tried it again and I was very careful, and followed every instruction to the letter and THE SAME THING HAPPENED!!! The only reason why I'm even giving it one star, is because the part that is done, taste really good but there is something definitely missing or there is too much of it in this recipe.

From: KellyMac6

On Oct 5, 2009

Wow! What a cake! Mine came out so smooth and buttery. It is a very dense and moist cake. I used frozen blueberries and most did sink to the bottom, but not all and the cake still looked beautiful. Also, I used an old angel food cake tin because I don't have a bundt pan and I didn't have any problems with sticking though I did use baking Pam generously and then floured the pan as well. I think a key to this cake is making sure you beat the butter, sugar, and eggs enough. I will definitely be making this again!

From: Lieutenant Ducky

On May 15, 2007

this cake was delicous. I changed a few things: I only used about half the amount of sugar suggested, and half the amount of lemon juice. It tasted less sharp that way, but still lemony. I'm all for subtlety in cakes! Although, with this cake, you really can't go wrong. The texture was amazing. It was moist and soft, and friends raved. I loved the blueberries in it too. definitely a keeper! Thanks a lot Redsie!

From: Jess4Freedom

On Jan 13, 2009

Very very good cake! It rounded out our all oven dinner (we are warming our cold house) tonight just perfectly. My DH mixed up all the dry ingredients, and I creamed all the wet. We met in the middle at the mixer. It was fun! I use the powdered buttermilk mix, so I just threw the powder in with the flour and the water in while mixing them all together. It worked like a charm. The lemon flavor didn't come through in the cake as much as we had hoped, but it was still delicious. I made 6 mini bundt cakes, and 1 regular sized one. The regular one was an old pan and it really stuck inside the pan. The mini slipped out perfectly. The glaze was a bit strong for us, so I added a little vanilla and a touch of milk to smooth it out. Awesome. I can't wait to try this with raspberries in the summer! made and Reviewed for Zaar Stars tag - Thanks!