Blueberry-Lemon Bundt Cake

Name: Blueberry-Lemon Bundt Cake
Cook time: 1 h
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 2 1/2 cups all-purpose flour, plus 1 tsp. for blueberries and zest; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, room temperature; 1 cup light brown sugar, packed; 1 cup granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup sour cream; 2 cups blueberries; 2 tablespoons lemon zest, grated; nonstick cooking spray, for pan; confectioners' sugar, for dusting (optional)

Submitted by Chef mariajane

"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."

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Ready In:: 1hr
Ingredients:: 13
Serves:: 12

ingredients

2 ¹⁄₂ cups all-purpose flour, plus 1 tsp. for blueberries and zest
2 teaspoons baking powder
¹⁄₂ teaspoon salt
1 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons lemon zest, grated
nonstick cooking spray, for pan
confectioners' sugar, for dusting (optional)

directions

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

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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