Friend Sue served this absolutely delicious Blueberry-Lemon Bundt Cake at our gathering for Mexican Train. It was chocked full of blueberries.
BLUEBERRY-LEMON BUNDT CAKE
2-1/2 cups cake flour + 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups fresh blueberries
Zest from 2 lemons
powdered sugar, for dusting (optional)
Preheat oven to 350 degrees F, with oven rack on bottom shelf. Butter a 12-cup Bundt pan; dust with flour, tapping out excess.
In a medium bowl, whisk together the 2-1/2 cups flour, baking powder, and salt. With electric mixer, beat butter and brown sugar on high til pale and fluffy, 3 to 5 minutes.
Add eggs, one at a time, beating well after each. Beat in vanilla.
Reduce speed to low and add flour mixture in 3 batches alternating with 2 batches of sour cream and beating until just combined.
Toss blueberries and zest with the remaining 1 teaspoon flour, gently fold into batter.
Pour batter into pan and smoothing out the top.
Bake until the cake tests done with a toothpick, 60 to 70 minutes.
Cool cake in pan for 20 minutes on wire rack.
Remove from pan and continue cooling.
Dust with powdered sugar when cool.
BLUEBERRY-LEMON BUNDT CAKE
2-1/2 cups cake flour + 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups fresh blueberries
Zest from 2 lemons
powdered sugar, for dusting (optional)
Preheat oven to 350 degrees F, with oven rack on bottom shelf. Butter a 12-cup Bundt pan; dust with flour, tapping out excess.
In a medium bowl, whisk together the 2-1/2 cups flour, baking powder, and salt. With electric mixer, beat butter and brown sugar on high til pale and fluffy, 3 to 5 minutes.
Add eggs, one at a time, beating well after each. Beat in vanilla.
Reduce speed to low and add flour mixture in 3 batches alternating with 2 batches of sour cream and beating until just combined.
Toss blueberries and zest with the remaining 1 teaspoon flour, gently fold into batter.
Pour batter into pan and smoothing out the top.
Bake until the cake tests done with a toothpick, 60 to 70 minutes.
Cool cake in pan for 20 minutes on wire rack.
Remove from pan and continue cooling.
Dust with powdered sugar when cool.
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