BF&F – Best Friends and Foodies

blueberry lemon bundt cake

last week my mom came over with blueberries — no one really eats blueberries here — i thought maybe the husband would mix them up with his smoothies.. but alas he didnt!   i found this recipe on pinterest.. if you havent been there yet – you should!  i read the reviews and all were good!   this recipe did not disappoint!  it was delicious and moist and tasty..  YUM  go make this!

 

 

Blueberry-Lemon Bundt Cake

recipe from martha stewart

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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One response

  1. Pingback: blueberry lemon bundt cake « ilonaskitchen

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