Thursday, June 17, 2010

Lemon Blueberry Bundt Cake

As I've mentioned before, I have this thing about sending goodies in for The Hubble's class. I feel like if he's in a room with a bunch of Army guys, I should be able to satisfy my itch to bake and try out new recipes without gaining back all the weight I lost. Right?? Seems fair doesn't it? I think so too.

When a friend told me about this recipe on facebook I decided I had to try it immediately. However, I didn't want an entire cake in my house tempting me. The solution? Those Army guys of course!! I guess I shouldn't say Army "guys" because there are Army gals in the class too. So...those Army guys and gals can ingest all the calories that I need to run from!!! Woohoo!!!

I am so glad I made this cake though. It was really delicious. I hope you will try it out. At least make it for a party or picnic, that way it won't be in your house tempting you either. Let's get started...

Ingredients: sugar, brown sugar, flour, baking powder, vanilla, eggs, lemon, sour cream, salt, unsalted butter (you can also omit the salt and use salted butter if you would rather) and blueberries.

Put the butter and both types of sugar in a bowl.

Cream them together (and please forgive all the shadows in my pictures, I was making this at 9 at night).

Add in the eggs, one at a time, making sure each egg is thoroughly mixed in before adding another.

Add the vanilla...

And mix it in.

Whisk the flour, baking powder and salt in a bowl.

In an alternating fashion add the flour...

And the sour cream. It will go like this: flour, sour cream, flour, sour cream, flour. Got it? Three flour additions and two sour cream.

Zest the lemon (or grate the lemon peel). Be careful not to grate the white part. You only want the yellow bits.

Zest the lemon into a large bowl.

Pour the blueberries into the bowl with the lemon zest.

Take a teaspoon of flour...

And dump it on top of the blueberries.

Use your hands to toss them all together. Makes sure you get some flour on each blueberry.

Pour the blueberry, flour, zest mixture into the batter.

And gently fold them into the batter.

Now dump the batter into a greased bundt pan.

And smooth it out as best you can.

Bake. When finished place pan on a cooling rack to cool for about 20 minutes.

To unmold the bundt, place the cooling rack on top of the pan.

And flip it over QUICK!

Then carefully remove the pan. Let the cake cool completely on the cooling rack. When the cake is cool we can move on to the glaze.

Take you zest-less lemon...

And cut that bad boy in half.

Squeeze out all the juice.

Add powdered sugar and stir until smooth. If the consistency is too thick, add more juice. If it's too thin, add more powdered sugar.

Then pour over the top of the cake.

And allow to drizzle down the sides.

Now see how my glaze is disappearing?? It's soaking right into the cake. You know why?? Because it was 11pm and I was tired and didn't allow the cake to cool completely. If you want a pretty glaze on top, let the cake cool!

Then slice it, serve it...

And enjoy!

Lemon Blueberry Bundt Cake
Adapted from Martha Stewart

  • 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
  • Nonstick cooking spray, for pan
  • Confectioners' sugar, for dusting (optional) 
  • 1/4 cup lemon juice
  • 1 cup powdered sugar 
Combine juice and sugar. Stir until smooth.


  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 or glaze before serving, if desired.
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