8 Reviews of Lemon Blueberry Bundt Cake

From: Pam Bello

On Feb 18, 2001

Easy to follow recipe. Wonderful taste. Had no problems with cake or blueberrys sticking to pan.

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.

From: Tebo

On Sep 4, 2001

I made this and froze it. I served it a week later and it was just fine. Lemon and blueberries go together in this recipe very well

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: 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: Barbara Scheihing

On Dec 27, 2000

Thank you for providing this recipe. I'll let you know how the customer liked it.

From: Lorrie Baudouin

On Dec 27, 2000

Blueberries sink to bottom of bundt pan and stick. I had planned on giving these cakes as Christmas presents, however, gave up after three attempts. No amount of greasing or flouring the pan seemed to help.

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.