Blue Lemon Perfection

Lemon Blueberry Bundt Cake

A moist citrus burst cake with sweet blueberries intertwined topped with a dusting of powdered sugar. This is the perfect treat for spring and summertime lemon lovers!

Prep: 30 mins
Cook: 60 mins
Total: 90 mins

Serves: 12 slices

Ingredients:

• 2 cups fresh blueberries + 1 tbsp flour
• 2 3/4 cups unbleached a.p. flour
• 1 tsp. baking powder
• 1/2 teaspoon baking soda
• 1 tsp. salt
• 3/4 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 2 tsp. vanilla extract
• 1/3 cup lemon juice
• 2 tbsp. lemon zest
• 1/4 cup cooking oil
• 1 cup sour cream or plain yogurt, room temperature

Instructions:

1. Preheat oven to 350*F. Add the blueberries and 1 tbsp of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat butter and sugar for about 4-5 minutes until light and fluffy.
4. Mix in the eggs one a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
5. Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to over mix the batter. There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the batter until just combined.
6. Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
7. Bake at 350*F for 50-60 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
8. Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto a wire rack to finish cooling.
9. Sprinkle with powdered sugar, slice and serve.

ENJOY!!!!