Feb 22 / Erin

Tasty Tuesday: Blueberry Lemon Bundt Cake

I finally got around to making the Blueberry Lemon Bundt Cake that I wrote wishfully about last week, and it was worth the wait. This cake is very, very easy to make. It would be perfect to take to a brunch or family gathering, or to whip up to impress visiting in-laws. Easy, pretty and tasty. What more can you ask for?

I was itching to use my fancy-pants bundt cake pan again, (you might remember it from our applesauce cake) and I really love how turned out. The edges get just the right amount of crispy, something that doesn’t happen in a traditional bundt cake pan. (Here is the pan we received as a gift, in case any of you are interested.)

You can get the whole recipe here. The only change I made was adding lemon juice to the batter (I added about 1 TBS and cut back a tiny bit on the sour cream) and then I added a little lemon juice to the blueberries in lieu of lemon zest. I’m not much of a zester; what can I say?

Here is a little play-by-play for your enjoyment. First up you mix the dry ingredients and set them aside. Then cream your butter and sugars until light and fluffy. Like so…

Add eggs one by one to the batter while mixing. Then add the flour, alternating with the sour cream.

Here I am getting all artsy by taking a picture with the mixer going. Tres impressive, non? (We use broken French in our house; it’s a bad habit.)

Any cake with sour cream must be good, right?

Once you have your batter mixed up, coat your blueberries with a little flour, add some juice and mix them in.

Pour the batter into your well-greased pan. (I recommend greasing the pan just before you use it, and really put an extra spray in because you don’t want the blueberries to stick.)

Bake at 350 for about an hour and tah-dah!

Let the cake cool for 20 minutes or so before turning it over onto a cooling rack. Tah-dah, again!

It looked perfectly edible just the way it was, but I mixed up the lemon glaze recommended in the recipe (2.5 cups confectioners’ sugar and 1/4 cup lemon juice). Once the cake is cool, drizzle with the glaze.

And it’s ready to serve!

The consistency of the cake is a little on the heavy side (butter, sour cream and 2 kinds of sugar will do that), so a small piece will do. But then you might have to go back for seconds.

What do you think? Is this a recipe you would try?