Blueberry-Lemon Bundt
John Barricelli prepares a moist, delicious Bundt cake.
Blueberry-Lemon Bundt Cake
- Comments()
Everyday Food, September 2003
- Prep Time 20 minutes
- Total Time 1 hour 50 minutes
- Yield Serves 12
Add to Shopping List
Ingredients
- 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
- 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
- 2 tablespoons grated lemon zest
- Nonstick cooking spray, for pan
- Confectioners' sugar, for dusting (optional)
Directions
-
Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
-
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.
-
In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
-
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. Dust with confectioners' sugar before serving, if desired.
Great recipe! The only change I made was using Greek yogurt instead of sour cream. It has just a hint of lemon, which I liked (it's not overpowering). The cake was moist and delicious--a huge hit with my family. I'm sure I'll make it again!
Delicious! This cake was easy to make and really, really good! I changed up a few things: 1) instead of spray, i buttered and floured the pan 2) i added some fresh lemon juice to the batter 3) topped the cake with a simple lemon glaze made from powered sugar and lemon juice.
Picked a heap of berries and looked on line for something good to make. Found it! The Blueberry-Lemon Bundt Cake is delicious. Made it as is, and will do so again. Don't know why one would want to change things up!
This recipe is wonderful, however I did make two changes - I omitted I cup of flour and replaced with 1 cup of almond meal (This adds a great flavour which compliments the lemon/blueberry). Also used 1 cup buttermilk instead of sour cream. They came out beautifully! Also a great chance to use my new mini bundt pan - highly recommended!
I used Blueberry greek yogurt instead of the sour cream and it tastes wonderful!
Great Recipe! I didn't have blueberries, sour cream, lemon zest or oil spray. I replaced with 1 1/2 cup frozen raspberries, cream + 1 tsp of calamondin juice and 2 tbsp of calamondin juice and just greased really well with butter just before pouring the batter in the pan. Baked it in a rose bundt pan and it turned out really moist and not too sweet! Definitely recommended.
Can we use yogurt instead of sour cream? The one thing I didn't get at the store!
This is one of the best cakes I have ever made. I just used 1 cup of blueberries as 2 cups made it too heavy. Take it to most pot lucks and whenever I need a no-fail desert.
Yummy cake. Didn't have sour cream or lemon zest. Had some leftover cream puff custard from last week which broke down. Good substitute for the sour cream. Used 1 tablespoon frozen lemon juice in place of the lemon zest. Will be making this again!
This cake is wonderful! I made it for my sister-n-law's baby shower even though I couldn't attend it, I made it in the morning and dropped it off. It got RAVE REVIEWS. Everyone loved it and wanted the recipe. I kept asking "how was the shower?" and all they could say was "your cake was amazing!" Printing it out again to make it for another family function. Who can beat fresh blueberries and fresh lemon!
This one did not turn out for me, but I will give it another try. I used frozen blueberries and it is quite messy. Hopefully the 2nd time will be better.
I absolutely loved this recpie. The cake was a big hit in my family. I impressed my in-laws with it. Its a perfect cake to have with tea/coffee. Not too sweet, its very light and moist. Great for blueberry lovers.
I made it twice already and i'm sure I will make it again.
A great recipe, it was so light and moist! Go liberal with the cooking spray as the blueberries can stick some times.
I also used frozen blueberries and added a glaze from the juice. In addition I added 1/2 tsp lemon extract. Great cake!
Wow, this cake was out of this world. I used frozen blueberries and no one had a clue (DO NOT thaw the berries before using). The cake is very moist and tender and the lemon zest is delightful with the blueberries. I will be making and serving this cake all year because I don't have to wait for blueberry season. I highly recomment it.
Best bundt cake I have ever made. Super moist and froze well. The lemon/blueberry combination is wonderful. I first tried at my sister's house and have been making it ever since. A real hit at work too!
Best bundt cake I have ever made. Super moist and froze well. The lemon/blueberry combination is wonderful. I first tried at my sister's house and have been making it ever since. A real hit at work too!
EXCELLENT!! I made this and brought it to work...everyone loved it. I took the 2 lemons that were used for zest, squeezed the juice from them and added powdered sugar until it was a thick pouring consistency and poured it over the cake for a glaze. Very moist and delicious cake!!