Lemon-Blueberry Bundt Cake

Lemons and blueberries are a great combination, especially in a bundt cake. This cake is a lovely golden color that is moist and not too sweet. I doubled the amount of lemon zest and found the cake to have a pleasant lemony flavor, yet not overpowering. This is a perfect cake to make after visiting a summertime Farmers Market where you can buy the freshest blueberries and lemons. Enjoy.

Recipe:

Lemon-Blueberry Bundt Cake

Cooking Light, September 2005

myrecipes.com

Ingredients:

cooking spray (I used Pam Baking Spray with Flour in it)

2 tablespoons granulated sugar

3 cups all-purpose (AP) flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 3/4 cups granulated sugar

1/4 cup butter, room temperature

1 tablespoon lemon zest (I used 2)

4 large eggs, room temperature

1/2 teaspoon vanilla extract (not imitation please)

1 (16-ounce) container reduced-fat sour cream

2 cups fresh blueberries

Glaze:

1 cup powdered sugar

3 tablespoons fresh lemon juice

Preheat oven to 350 degrees

Te prepare pan, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

Place 1 3/4 cups granulated sugar, butter, and lemon zest in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).

Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and sour cream.Add flour mixture; beat at a medium speed just until combined. Gently fold in blueberries.
Spoon batter into prepared pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack. After cooled I dusted the cake with powdered sugar then prepared the glaze.
To prepare glaze combine powdered sugar and lemon juice, stirring well with a wire whisk. Drizzle over cooled cake. My glaze turned out very runny, so I drizzled a small amount of the glaze on the cake, let it soak in and then repeated the drizzle process. The cake soaked up the lemony glaze and tasted great.