Blueberry and Lemon Bundt #BundtaMonth November

The theme for #BundtaMonth November is JAM! Bake a bundt along with us using your favorite jam. We’d love to see what’s baking in your kitchen! At first I thought that blueberries weren’t right for November, that I should bake something that could be put on your Thanksgiving table…but then I realized that baking with frozen blueberries and blueberry jam is just the way to get us through the darker days of winter. It’s summertime flavors of fresh berries and bright lemon– what’s not to love? You can bake this cake and let it take you to thoughts of fresh blueberry fields in Maine on a hot summer’s day. Not bad for a cool day in November, right?

This recipe is from Cooking Light; I added the blueberry preserves.  Their recommended serving size might be smaller in this case than how we ate the cake at my house, but you be the judge. It’s hard to eat just one small sliver! One day I had some for breakfast, another cup with tea in the late afternoon and I bite again before bed. I am not the example of self-restraint but consider yourself forewarned that you might inhale this cake in no time.

Cooking spray
2 tablespoons granulated sugar
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup butter, softened
1 tablespoon grated lemon rind (I used 2 small lemons)
4 large eggs
1/2 teaspoon vanilla extract
1 (16-ounce) container reduced-fat sour cream
1 cups fresh blueberries (please note that there were 2 cups in original recipe)

1/2 cup blueberry jam/preserves
1 cup powdered sugar
2 tablespoons fresh lemon juice (please note that there were 3 TB in original recipe)
Click through to see full instructions at Cooking Light. Note that you will need to add a layer of the preserves when putting the batter into the Bundt pan. Add half of the batter then layer the jam, then cover with the rest of the batter. Swirl if you would like to with a knife then bake as directed.


Ready for some more swoon-worthy cakes? Here you go!
  Aloha Cake by Veronica at My Catholic Kitchen
Blueberry and Lemon Bundt by Holly at a A Baker’s House
Butter and Jam Bundt by Anne at From My Sweet Heart
Cranberry Pear Pumpkin Cake by Kate at Food Babbles
Crabapple Yogurt Bundt Cake by Alice at Hip Foodie Mom
Cream Cheese Black Cherry Bundt Cake by Anuradha at Baker Street
Cream Cheese Pound Cake with Blueberry Jam by Sandra at The Sweet Sensations
Guava Cream Cheese Bundt Cakeby Kathya at Basic N Delicious
Peachy Keen Spice Cake by Kim at Ninja Baking
Raspberry Jam Bundt with Peanut Butter Glaze by Lora at Cake Duchess
Spiced Bundt Cake with Berry Jam & Cream Cheese Swirl by Heather at Hezzi D’s Books and Cooks
Sticky Toffee Bundt Cake with Cranberry Jelly Glaze by Felice at All That’s Left are the Crumbs
Sticky Fig Bundt by Anita at Hungry Couple NYC
Strawberry Jam Glazed Spiced Pound Cake with Buttermilk and Orange by Laura at The Spiced Life
Strawberry Lemon Bundt with Strawberry Jam Glaze by Stacy at Food Lust People Love
Triple Blackberry Bundt by Tara at Noshing with the Nolands
Want to join us? The group is led by Lora at Cake Duchess and Anhurada at Baker Street. Bake your JAM Bundt and link up with us.

Here’s how you can be a part of #BundtaMonth:
Simple rule: Bake us a bundt using your favorite jam
Post it before November 30, 2013
Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Raspberry Jam Bundt
Add your entry to the Linky tool below
Link back to our announcement posts
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    • says

      Lea Ann, sooner or later I am going to have to buy you one!! Bundts make the easiest cakes since you don’t always have to ice them– a simple glaze or drizzle or even a sprinkle of powered sugar finishes them off. Great for company.

  1. says

    absolutely love blueberry and lemon. . possibly one of my favorite combos. . and yes, totally agree: baking with frozen blueberries and blueberry jam is a great way to get through the darker days of winter. Love this! Looks delicious!

    • says

      Thanks, Veronica, I am going to keep this particular Bundt recipe in mind for future BundtAMonth baking because it was one of the best I’ve come across. Can’t wait to modify it with other spices/flavors/fruits in future months.

  2. says

    I’m with you, frozen blueberries can get me through the coldest winter days, and add lemon, well . . . perfection. This is a gorgeous cake. Oh how I wish I was your neighbor.

  3. says

    Great combination and have to hand it to you for sticking with doing a bundt cake every month! I have a couple of really pretty bundt pans I would be happy to let you borrow…once I get my stuff out of storage.

    I love the combination of blueberry and lemon; one of my favorites.

    • says

      Thanks, Barb, yes I’ve really enjoyed this baking group and love having an excuse to bake and eat cake each month. My younger son loved this one and ate nearly as much as I did. I’d love to borrow a pan sometime, thanks!

  4. says

    Great combination, Holly, and I love the bits of blueberry peeking out all through your slice. Lemon just brightens the whole thing, doesn’t it? Lovely!

  5. says

    Blueberries and lemon are a great combination at any time of the year, and I love the idea of a blueberry preserve in it too. I try to buy extra blueberries when they are a little cheaper and freeze them so I can’t wait to try this with some of my summer bounty.

  6. says

    Holly at first I thought the same thing about using blueberries in November. Happy to see that I wasn’t the only one with blueberries on my mind. Yes to the lemon juice also. Would love a slice now as I’m watching snowflakes fall.

  7. says

    Down with small slivers! :) I had the exact same thought process about blueberries–and I decided to use them to. Only I used them all up in my failed cake. ooops. This is awesome–I love this flavor combo and would happily eat this year round.

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