Blueberry Bundt Cake Recipe

Name: Blueberry Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 cups PLUS 1 tablespoon all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 cup Shedd's Spread Country Crock(R) Calcium plus Vitamin D or Shedd's Spread Country Crock(R) Spread; 2 1/4 cups granulated sugar, divided; 4 large eggs; 2 1/2 teaspoons vanilla extract, divided; 1 cup sour cream; 2 cups fresh blueberries, rinsed and dried; 1 1/2 cups confectioners sugar; 1 1/2 to 2 tablespoons fresh lemon juice; 1 teaspoon grated lemon peel

Servings: persons

3 cups PLUS 1 tablespoon all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup Shedd's Spread Country Crock(R) Calcium plus Vitamin D or Shedd's Spread Country Crock(R) Spread
2 1/4 cups granulated sugar, divided
4 large eggs
2 1/2 teaspoons vanilla extract, divided
1 cup sour cream
2 cups fresh blueberries, rinsed and dried
1 1/2 cups confectioners sugar
1 1/2 to 2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel

1
Preheat oven to 350u00b0. Generously grease and flour 10-inch Bundt pan; set aside.
2
Combine 3 cups flour, baking powder, salt and baking soda in medium bowl with wire whisk; set aside.
3
Beat Shedd's Spread Country Crock(R) Calcium plus Vitamin D with 2 cups granulated sugar in large mixing bowl with electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla Combine remaining 1/4 cup granulated sugar with remaining 1 tablespoon flour in medium bowl. Add blueberries; toss to coat. Gently fold blueberry mixture into cake batter. Spoon batter into prepared pan.
4
Bake 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely.
5
For glaze, blend confectioners sugar, lemon juice, lemon peel and remaining 1/2 teaspoon vanilla in medium bowl; drizzle over cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups PLUS 1 tablespoon all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, and more.

Yes, Blueberry Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Bundt Cake

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