Blueberry Lemon Bundt Cake

If it has fruit, it's a healthy breakfast, right?

The blueberries were calling to me. They weren’t the perfect, petite, wild Maine variety, but they were local, fresh, and smelling great. So I grabbed a pint. I love pairing them with lemon, so I decided to try this Blueberry Lemon Bundt cake that soaks in a lemon bath, then gets a lemony confectioner’s sugar glaze on top.

Melissa Clark, whose recipe this borrows from, says: “ The charm of a Bundt cake lies in its fanciness.” This one is very moist, with lots of egg and sour cream. Also, it’s chock full of berries. As a berry Bundt cake should be. You can substitute raspberries or blackberries if you’re unlucky enough to be out of the blue type.

Remember to spray the heck out of your Bundt pan, otherwise large chunks will stick to the sides and get left behind when you unmold it.

Try this with a hot cup of tea or coffee, for dessert with a scoop of lemon sorbet, or just as a sweet start to the day.

Recipe

Ingredients

For the batter

3 cups AP flour

4 tsp baking powder

1 tsp salt

2 cups sour cream

2 cups granulated sugar

6 large eggs

4 tsp grated lemon zest

1 tsp vanilla

1 cup canola oil

3 cups blueberries

For the soak

2/3 cup lemon juice

2 tbsp granulated sugar

In a small pan, combine the lemon juice and sugar, cook on medium until the sugar is dissolved. Reserve.

For the glaze

1/2 cup confectioner’s sugar

1 tbsp lemon juice

In a medium mixing bowl, whisk the sugar and lemon juice together. Reserve.

Directions

Preheat oven to 350º.

Spray Bundt pan thoroughly.

Dust with flour.

Sift flour, baking powder, and salt together, set aside.

In a stand mixer with the paddle attachment, beat the sour cream and sugar for 2 minutes on medium.

Add the eggs, one at a time, beating on low to combine.

Add oil, zest, and vanilla. Beat on medium for 1 minute.

Mix in dry ingredients 1/3 at a time, blending on low speed.

Remove bowl from stand mixer.

Toss blueberries in 2 tbsp of flour to coat. Add to batter.

Fold in gently. Pour into Bundt pan.

Bake 1 hour or until wooden skewer comes out clean.

Place on cooling rack. Cool for 10 minutes.

Poke holes in the top of the cake with the wooden skewer.

Pour the soak over the cake.

Cool for an hour.

Invert onto a plate, top with glaze.

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