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

Ingredients

• 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.