Lemon Blueberry Bundt Cake

by | Jun 5, 2015 | 2015 New Year's Resolutions, Blog, From the Kitchen | 0 comments

I am going to try and post some recipes that we can use this month in our efforts to eat, cook and live fresher. I hope you like this. It is great.

Lemon Blueberry Bundt Cake


  • 2.5 cups of flour and a smidge for dusting the blueberries
  • 2 teaspoons baking powder
  • 1/2 teaspoon of salt
  • 1 cup light brown sugar
  • 1 cup of regular old sugar
  • 2 sticks unsalted butter, softened
  • 4 large eggs
  • 1 cup or so of sour cream ( I used reduced fat)
  • 2 cups or generous amount of fruit, in this case, blueberries
  • lemon zest, at least 2 tablespoons (personally I think it needs more)
  • a squirt or lemon juice (1/2 the lemon you just zested)
  • confectioners sugar to dust

Ok let’s make it.

  • Preheat oven to 350 degrees.  GENEROUSLY butter and flour your Bundt pan of choice.
  • In a separate bowl whisk together the flour, baking powder and salt.  Hold tight.
  • Then in a mixer, cream butter and sugars until they are fluffy. Add the eggs one at a time until totally mixed in.  Add vanilla and lower the speed.
  • Add the flour in three steps and alternate the sour cream  in between
  • In yet another bowl toss together the blueberries and lemon zest with a few tablespoons of flour to coat.
  • Fold into the batter.
  • Spread into the pan.
  • Bake until a toothpick comes out clean.  This is the dicey part.  It is anywhere from 45-70 minutes depending on your oven.  I suggest start small and you can always add more time, you can’t take it back.
  • Cool it.
  • Dust it.
  • Eat it!

Again, please note you may want to add lemon juice or most zest.  I found it light on the lemon flavor.


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