Desserts

Blueberry-Lemon Bundt Cake

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 Hi Im Carmen a wahm from Salt Lake City, Utah. I have my own website and draw graphics, mostly raggedy annies and gingerbreads. I am married to my best friend Dave for over 14 yrs now and have 3 daughters ages 21, 19, and 17. Only my youngest still lives at home with us. I fell in love with country graphics back when I first got a computer and just had to figure out how to do them myself SOO I bribed hubby into buying me Paint Shop Pro and I am still using it years and years later Visit Carm's Site Shweet Potato Designs

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Blueberry-Lemon Bundt Cake
Everyday foods PBS

I used frozen blueberries, thawed them and rinsed them before I used them. This does not need a glaze it is DELICIOUS without but you could add one if you like.

• 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)

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.

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.