| Recipes |

Lemon Blueberry Bundt Cake

Food and Prop Styling by Chana Rivky Klein
Photography by Felicia Perretti

The first thing I make when I turn over, after the basics (chicken soup and a massive batch of caramelized onions), is Toll House bars — a Yeshiva Me’on HaTorah recipe that my mother has been making since they published it (Google it, because it’s worth making!). This is a spin on that favorite with a fruity twist.


  • 1½ cups brown sugar
  • 1½ cups sugar
  • 6 eggs
  • 1½ cups oil
  • 2 tsp vanilla extract
  • 4½ tsp baking powder
  • 1¼ cups almond flour
  • ½ cup potato starch
  • ¼ tsp salt
  • 2 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • ¼ tsp lemon extract (optional)
  • 1¼ cups blueberries, tossed in a bit of potato starch
  • 2 cups confectioners’ sugar
  • ¼ cup lemon juice
  • pinch salt

Preheat oven to 350°F (175°C). Spray a tube or Bundt pan well and dust lightly with potato starch.

In a large bowl, using a whisk or hand mixer, beat sugars and eggs until well combined. Add oil, vanilla, baking powder, almond flour, potato starch, salt, lemon juice, lemon zest, and lemon extract, if using. Mix until well combined and smooth. Carefully fold in blueberries and pour into prepared Bundt pan. Bake for 1 hour or until a toothpick inserted into the middle comes out clean.

Remove from oven and let cool for 10 minutes, then run a knife around the edges and invert. Once completely cooled, combine ingredients for glaze and pour over the cake.


(Originally featured in Family Table, Issue 837)

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