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 or frozen 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)
- Please click through to Cooking Light for the 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.
Amount Per Serving:Calories: 349 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 73mg Sodium: 214mg Carbohydrates: 69g Fiber: 2g Sugar: 43g Protein: 6g
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
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 with us!
Kitchen Tools I used in this Recipe:
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