I’m in a wordpress meet-up that’s super fun and very well attended and I needed to bring a dessert that would be amazingly delicious, could feed a crowd, and wouldn’t take me all day. This cake was all of that and more! It’s so easy, no strange ingredients, and it’s a high volume cake that not only can feed a big room of word-pressers but it will make those you serve it to think you’re a cake genius!
2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons lemon zest
2 (more if you like it thicker, which I do) cups powdered sugar
Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray – for bundts I like to use the cooking spray that has flour for baking. Spread batter in prepared pan.
Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes – mine was done in 60 but be sure to check for doneness, not bake times. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up.
- For the glaze – mix the lemon juice and zest then add powdered sugar until you reach desired consistency. Pour over the top of cooled cake.
Recipe adapted from Martha Stewart Cakes Book Blueberry Lemon Bundt Cake