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Annie's Lemon Glazed Blueberry Cake

This is a delicious, light and tender lemon-flavored cake bursting with ripe blueberries.  

Course Dessert
Cuisine American
Keyword cake, blueberrycake, lemon, lemonblueberry, dessert, bundt, bundtcake, dairyfree, koshercake, kosher,cakes,thekosherdinnerlady
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 slices


  • 4 large eggs
  • 1.5 cup sugar
  • 1 cup oil
  • 1/3 cup orange juice
  • 1 teaspoon lemon zest (from 1 lemon)
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 2 cups bluberries rinsed. Pat with paper towel and toss with 1 tablespoon flour

Lemon Glaze

  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice freshly squeezed


  1. In the bowl of a stand mixer, add the eggs and sugar and beat on medium speed until well combined (about 1 minute). Then add the oil, orange juice, lemon zest, lemon juice and vanilla. Mix on low until combined. With the mixer running on low, add the flour, baking powder and salt, and mix on low until just combined.  If there are lumps, turn mixer to medium speed and combine for 10 seconds.  Add flour-coated blueberries and, with a spatula, mix gently. Pour batter into prepared bundt pan and bake for 50 minutes to an hour.  Check cake at 45 minutes by pricking with a toothpick or wooden skewer. The skewer should come out clean.  Remove cake from oven and cool for 5 minutes on a cooling rack.  After 5 minutes, place cooling rack on top of the cake and turn upside down to release.

    After the cake has cooled, prepare glaze by placing powdered sugar in a small bowl, and add the lemon juice, a little bit at  a time, stirring until a honey-like consistency is achieved.  Spoon over cake.  You can garnish with additional lemon zest.  Enjoy!