Recipe of the Month: Blueberry Lemon Bundt Cake

A Burst of Freshness in Every Bite

INGREDIENTS:



Blueberry Lemon Bundt Cake

  • 2 ½ cups all purpose flour
  • 1 teaspoon all purpose flour for blueberries
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon salt 
  • 1 cup butter, room temperature
  • 1 cup light brown sugar, packed
  • 1 cup sugar 
  • 4 large eggs 
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups blueberries
  • 2 tablespoons grated lemon zest


Lemon Glaze

  • 2 lemons, juice of
  • 2-3 Cups Icing Sugar 


DIRECTIONS: 

  1. Preheat the oven to 350 degrees.
  2. In a bowl, whisk 2 1/2 cups flour, baking powder and salt. Set aside.
  3. In another mixing bowl, cream butter, and both sugars on high, until light and fluffy.
  4. Add eggs, one at a time, beating until completely combined.
  5. Beat in vanilla.
  6. On low speed, alternate adding the flour mixture with the sour cream.
  7. In a separate bowl, toss blueberries, zest and remaining flour.
  8. Fold into batter.
  9. Grease and flour a 12 cup bundt pan.
  10. Spread batter into pan.
  11. Bake cake on the bottom rack of the oven for 60-70 minutes.
  12. Cool in pan for about 20 minutes, then invert onto a rack. Cool completely.
  13. For the glaze, combine the juice of two lemons with 2-3 cups of icing sugar, until desired consistency has been reached.
  14. Drizzle glaze over cake.
  15. Enjoy!

Source: Food.com

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