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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Blueberry Lemon Bundt Cake Recipe

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This recipe for Blueberry Lemon Bundt Cake is from Joan & Donna's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups all purpose flour 1 1 tbsp for zest
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup sour cream
2 cups blueberries
2 tbsp grated lemon zest
non-stick cooking spray
Directions:
Directions:
Preheat oven 350ºF Whisk flour, baking powder and salt. Cream butter and sugar until light and fluffy. Add eggs 1 at a time while beating. Beat in vanilla. Reduce speed and add flour mixture alternating with sour cream additions. Toss blueberries and zest and dust with flour then gently fold into batter. Coat 12-cup nonstick bundt pan with cooking spray. Spread batter in prepared pan. Bake cake on botton rack of oven until toothpick inserted in center comes out clean. 60 to 70 minutes. Cool 20 minutes. Invert on rack, cool completely. Dust with confectioners sugar if desired.

 

 

 

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