Blueberry Lemon Bundt Cake

Thumb_blueberry-lemon-bundt-cake

(from edelwin85’s recipe box)

Source: Recipe by Martha Stewart

Ingredients

  • 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups blueberries
  • 2 tablespoons grated lemon zest
  • Nonstick cooking spray, for pan
  • Confectioners' sugar, for dusting (optional)

Directions

  1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with

  2. baking powder and salt; set aside.

  3. In a mixing bowl, cream butter and sugars on high speed until light and

  4. fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla.

  5. Reduce speed to low; add flour mixture in three additions, alternating with

  6. two additions of sour cream.

  7. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently

  8. fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray.

  9. Spread batter in prepared pan.

  10. Bake cake on bottom rack of oven until a toothpick inserted into center of

  11. cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert

  12. onto a rack; cool completely, top side up. Dust with confectioners’ sugar

  13. before serving, if desired.

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