Food & Cooking Recipes Breakfast & Brunch Recipes Blueberry-Lemon Bundt Cake 3.2 (949) 43 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 15, 2020 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 50 mins Servings: 12 This Blueberry-Lemon Bundt Cake is the perfect addition to any brunch. For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom. Ingredients 2 ½ cups all-purpose flour, plus 1 teaspoon for blueberries and zest 2 teaspoons baking powder ½ 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. Cook's Notes Tossing the zest and the berries with some flour will help keep the fruit suspended in the batter while it cooks. Print