this blueberry lemon bundt cake
rivals the amazingness of my grapefruit poundcake.
this martha stewart recipe is perfect for any occasion.
it's not too sweet, with the blueberries, fresh lemon zest and sour cream.
it's the perfect substitute for a standard coffee cake.
2 1/2 cups all-purpose flour, plus 1 teaspoon
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 (fresh or frozen)
2 tablespoons grated lemon zest
Nonstick cooking spray, for pan
powdered sugar, for dusting
1. preheat oven to 350 degrees.
2. in a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
3. 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.
4. in a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter.
5. coat a 12-cup nonstick bundt pan with cooking spray. spread batter in prepared pan.
6. 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.
7. dust with powdered sugar before serving. enjoy!