Menu Enter a recipe name, ingredient, keyword...

PineyCook

Lemon Blueberry Bundt Cake

By

Google Ads
Rate this recipe 4.5/5 (24 Votes)

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)

Details

Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.

In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.

Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.

‚Äč

You'll also love

Review this recipe

Blueberry-Elderflower Pie Creamy Blueberry Pie