Shelly's Recipe

BLUEBERRY-LEMON BUNDT CAKE

Category: Cakes

2 1/2 cups flour, plus 1 tsp for blueberries and zest
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup sugar
4 large eggs
1 tsp vanilla extract
1 cup sour cream
2 cups fresh blueberries or if using frozen do not thaw
2 tbsp grated lemon zest
Nonstick cooking spray, for pan
Confectioners' sugar, for dusting (optional)

Preheat oven to 350. 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 tsp flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. 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. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners sugar before serving, if desired.