Lemon Blueberry Bundt Cake

From: Chef #1320568

On Jul 12, 2009

I added some lemon extract to the batter and glaze. I made the glaze by simmering butter, granulated sugar and lemon juice, let it cool and then poured it over the bottom of the cake. I left the cake in the pan until it was cool and then inverted it onto a plate. It is moist and delicious.

From: Edamame

On Jun 24, 2009

I made this with strawberries instead of blueberries as that is what we had in the house for fresh fruit and it was fabulous! Not sure if our bundt cake pan is larger than the average size, but it certainly didn't yield enough mix to fill it up, so used an ordinary square cake pan. It was a little hard to get out and the presentation wasn't perfect, but it was certainly a hit with the under-5 set in our family. I would definitely make this again.

From: Muzicgirl

On Apr 4, 2009

My only complaint with this cake is that it does not rise much. Other than that, the flavor is really delicious, and really packs a punch. The lemon and blueberry together is an awesome combo. I have made this cake twice, it has been extremely well received - everyone loved it. I greased AND floured my bundt pan, and just scooted the cake out with a silicone spatula when it was still hot - no probs at all with it sticking to the pan. At first, it looks as though the glaze is too thin ... you pour it over the cake, (after you poke it full of holes), and some of it just sits there and puddles on the plate - BUT if you give it overnight to soak up the glaze, it will absorb all the liquid, and the cake will be both very moist, and very flavorful.

From: Chef #333687

On Jul 13, 2006

Recipe does not specify if should remove from pan when warm. I did and just like the other reviewer, the blueberries stuck and the cake looks awful. Also, ingredients for glaze are not porportionate and should be powdered sugar. Very dissatisfied.