Bundt cakes, once the punch line in a joke – remember ‘My Big Fat Greek Wedding’ – are back in fashion. I never stopped making these powerhouse cakes – range from rich fruit filled pounds to a sinful brownie nut cake. Easy to make; a great first cake for a novice baker. I love blueberries and lemons, a winning combination in my Blueberry Lemon Cake. Warning this cake is for lemon lovers!
INGREDIENTS
For the cake:
2 cups blueberries + 1 tablespoon all-purpose flour
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs room temperature
2 teaspoons vanilla extract
⅓ cup fresh lemon juice
2 tablespoons lemon zest
¼ cup of vegetable oil
1 cup full sour cream, room temperature
For the lemon glaze:
2 cup confectioners sugar
3- 4 tablespoons fresh lemon juice, use as needed
DIRECTIONS
To make the cake:
Preheat oven to 350°F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
Mix in the eggs one a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to over mix the batter. There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the batter until just combined.
Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean.
Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
Glaze:
In a medium-sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar to thicken it up.
Pour the glaze on top of the bundt cake and allow it to sit for about 10-15 minutes so the glaze can harden.
Enjoy!
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