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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Blueberry Lemon Bundt Cake Recipe

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This recipe for Blueberry Lemon Bundt Cake is from Cooking with Faith , 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 flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup brown sugar
1 cup butter, softened
4 large eggs
1 teaspoon vanilla
1 cup sour cream
2 cups blueberries
2 Tablespoons lemon zest

Glaze for Cake:
1 cup powdered sugar
3 Tables lemon juice

Directions:
Directions:
Preheat oven to 350º. Butter and sugar inside of Bundt pan. Combine flour, baking powder, baking soda and salt in bowl and set aside. Toss blueberries in 2-3 Tablespoons for flour to keep them from sinking to the bottom of the cake. In mixer bowl, beat softened butter, sugar and lemon rind. Add eggs one at a time. Add vanilla, sour cream and the flour. Fold in the blueberries and pour into prepared Bundt pan. Bake for 1 hour; cool for 15 minutes and remove from pan. Drizzle cake with the lemon glaze.

Number Of Servings:
Number Of Servings:
12-16 slices
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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