Blueberry Lemon Bundt Cake

I have wanted to make this blueberry bundt cake since the last time I had it about 3 months ago. I passed by a bake sale at around 4 pm and they still had plenty of baked goods left. I bet everyone, not only me, has a perception that “the food is probably bad as there are so much left over”. I was starving and so I got a slice of that blueberry bundt cake. It’s surprisingly GOOD!! It’s so moist and light. It’s too good that I actually went back and got another slice. I did ask her about the recipe too, but she did not have the recipe with her and the only thing she told me is “the sour cream one”. After all the effort, I found THE ONE with sour cream from Martha Stewart’s website. I cut down on sugar as usual and it tastes pretty much the same as the one I had before. Great!

Recipes adopted from Martha Stewart

Yield: 12 servings

Ingredients

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

3/4 cup packed light-brown sugar

3/4 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup sour cream

2 cups blueberries

2 tablespoons grated lemon zest

Confectioners' sugar, for dusting

1) Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

2) 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.

3) 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. Spread batter in prepared pan.

4) Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving.