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Blueberry Lemon Bundt Cake Recipe

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This recipe for Blueberry Lemon Bundt Cake, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marti Kopacz
Added: Tuesday, August 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 c. all purpose flour plus 1 T. for blueberries
1 package lemon pudding or pie filling mix
2 t. baking powder
1/2 t. salt
1 c. (2 sticks) unsalted butter, room temperature
1 c. light brown sugar (granulated or packed)
4 eggs
1 t. vanilla
1 c. sour cream
2 c. blueberries
2 T. grated lemon zest
confectioners' sugar for dusting (optional)

Directions:
Directions:
1. Preheat oven to 350 degrees. Whisk together flour, pudding, baking powder and salt.
2. In mixing bowl, cream butter and sugars on high speed until fluffy. Add eggs one at a time, beating until incorporated. Beat in vanilla.
3. Reduce speed to low and add flour mixture in three additions, alternating with two additions of sour cream.
4. In a bowl, toss blueberries and zest with 1 T. flour and fold into batter.
5. Coat 12" bundt pan with cooking spray. Spread batter in pan.
6. Bake on bottom rack for 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack and cool completely, top side up. Dust with confectioners' sugar if desired. Serves 12.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes plus baking time
Personal Notes:
Personal Notes:
This became a staple in our Nantucket home over the past summer. A great blueberry season in Norwell caused me to find many uses for the abundant crop. This cake took top honors in our family and is good for breakfast or as dessert.

 

 

 

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