I’m not a big cake eater because they are normally too sweet, but this bundt cake was to die for. The flavour of the tart lemon and blueberries really made a flavour explosion in your mouth. The below recipe is exactly how I made it. I modified the original recipe by adding more lemon rind, vanilla and blueberries. If I were to make it again I would probably add one more tablespoon of lemon rind and another pack of fresh blueberries.
Lemon Blueberry Bundt Cake:
- Cooking spray
- 2 tablespoons granulated sugar
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/4 cup butter, softened
- 4 tablespoons grated lemon rind
- 4 large eggs
- 2 tablespoons vanilla extract
- 1 (16-ounce) container sour cream
- 2 packs of fresh blueberries
Preheat oven to 350°.
To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
Combine flour, baking powder, baking soda, and salt, stirring with a whisk until combined.
Place 1 3/4 cups granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and sour cream. Add flour mixture; beat at medium speed just until combined. Gently fold in blueberries. Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.
- 2 cups of powdered sugar
- 5 tablespoons of fresh lemon juice