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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Lemon Blueberry Bundt Cake Recipe

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This recipe for Lemon Blueberry Bundt Cake is from The Thompson Anchors Cookbook, 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:  
Cake
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2 cup sugar
4 large eggs
3 tablespoons lemon juice about 2 large lemons
2 tablespoons lemon zest about 2 large lemons
1 teaspoon vanilla
1 cup sour cream
3 cup blueberries mix with 2 tablespoons flour.

Icing
1 1/2 tablespoons butter, melted
2 cups powdered sugar
1/3 cups lemon juice
pinch salt
1 tablespoon lemon zest
Directions:
Directions:
Preheat the oven to 350 degrees. Grease and flour a bundt pan.

1. Mix together the flour, baking powder, baking soda, and salt. Set aside.
2. Beat the butter and sugar on medium-high for about 3 minutes.
3. Add your eggs 1 at a time, beating after each addition.
4. Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
5. Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
6, Gently fold in the blueberries.
7. Spread the batter into the prepared bundt pan.
8. Bake for 60 minutes, check for doneness. If a knife in the center doesn’t come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn’t cooked, cover the top with aluminum foil to keep from burning)

Icing
1. Beat the powdered sugar, lemon juice, salt, and zest together.
2. Slowly beat in the melted butter into the sugar and lemon combo. Beat until combined well.
3. Let cool a bit until the desired consistency for pouring.
4. Pour over your cake, let cool.

 

 

 

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