Thursday, June 4, 2015


Friend Sue served this absolutely delicious Blueberry-Lemon Bundt Cake at our gathering for Mexican Train. It was chocked full of blueberries. 


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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