Blueberry & Lemon Bundt Cake with Lemon Drizzle


2 1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
3/4 cup (175 mL) unsalted butter, softened
1 cup (250 mL) granulated sugar
3 eggs
1/2 cup (125 mL) fresh lemon juice
2 tsp (10 mL) vanilla extract
3/4 cup (175 mL) sour cream

Lemon Drizzle:
1 cup (250 mL) icing sugar
2 tbsp (25 mL) fresh lemon juice

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  1. Preheat oven to 325°F (160°C). Lightly grease or spray 10-inch (3 L) Bundt pan.
  2. In large bowl, whisk together flour, baking powder, baking soda and salt.
  3. In separate bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each addition; add lemon juice and vanilla.
  4. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream and beginning and ending with flour mixture; beat until well combined.
  5. Scrape one-third of the batter into prepared pan; spoon half of the pie filling over top. Using butter knife, swirl gently to create marbled effect. Top with another one-third of the batter; spoon remaining pie filling over top. Swirl with butter knife. Scrape remaining batter over top, spreading to edges.
  6. Bake for 65 to 70 minutes or until knife inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely. Transfer to cake plate.
  7. Lemon Drizzle: In bowl, whisk sugar with lemon juice until smooth; pour over cake, letting glaze drip down sides.

Serves: 12
Per 1/12 cake: Calories 380, Fat 15g, Cholesterol 85mg, Sodium 290mg, Carbohydrate 57g, Fibre 2g, Sugars 32g,  Protein 5g


  1. For a lemon and poppy seed variation, stir 1 tbsp (15 mL) poppy seeds into cake batter.
  2. Lemon juice can be replaced with orange juice, if preferred.