Blueberry Bundt Cake with Blueberry Sauce

Blueberry Bundt Cake with Blueberry Sauce
Servings: 12 Prep 20 mins Cook 5 mins to 7 mins Bake 350°F 45 mins to 50 mins


  • Blueberry Cake:
  • 3 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups (2-1/2 sticks) unsalted butter, at room temperature
  • 1 3/4 cups sugar
  • 4 eggs
  • 1 tablespoon grated lemon rind
  • 2 teaspoons vanilla
  • 1 cup lemonade
  • 1 1/2 cups blueberries
  • Blueberry Sauce:
  • 1 cup blueberries
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/4 cup water

Make It

Prepare cake:

1. Heat oven to 350 degrees F. Coat 12-cup (10-inch) Bundt pan with nonstick cooking spray.

2. Onto waxed paper, sift together cake flour, baking powder and salt. With an electric mixer, beat the butter in medium-size bowl until smooth. Beat in sugar until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time. Stir in lemon rind and vanilla. Alternately beat flour mixture and lemonade in 3 batches into butter mixture, beginning and ending with flour. Fold in blueberries. Scrape batter into prepared pan.

3. Bake in 350 degrees F oven for 45 to 50 minutes or until the top is golden and a wooden pick inserted in the center comes out clean.

Meanwhile, prepare sauce:

4. Combine blueberries, sugar, cornstarch and water in medium-size saucepan. Cook over medium heat until sugar is dissolved, liquid is cleared and blueberries begin to burst, 5 to 7 minutes. Transfer mixture to food processor or blender. Puree until smooth. Let cool.

5. To serve, cut cake into slices and drizzle with warm or room-temperature blueberry sauce.