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“This is a wonderful cake - For best results, coat the inside of he Bundt pan with cookin spray just before filling it with batter to prevent it from pooling in the bottom. Just a Note - Tossing the zest and the berries with some flour will help keep the fruit suspended in the batter while it cooks.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F In a bowl, whisk 2 1/2 cups flour with the 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. Reduced 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, 60-70 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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