Blueberry-lemon Bundt Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 |
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 baking powder and salt; set aside.
2. 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.
3. 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.
4. 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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