Blueberry-Lemon Bundt Cake
From caramia 16 years ago
- 100 minutes to make
- Serves 10
For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.
Ingredients
- 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1 cup (2 sticks) unsalted butter, room temperature shopping list
- 1 cup packed light-brown sugar shopping list
- 1 cup granulated sugar shopping list
- 4 large eggs shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup sour cream shopping list
- 2 cups blueberries shopping list
- 2 tablespoons grated lemon zest shopping list
- nonstick cooking spray, for pan shopping list
- confectioners' sugar, for dusting (optional) shopping list
How to make it
- 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.
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" It was excellent "