Lemons and blueberries are such a wonderful combination and this cake is not only beautiful It is amazingly delicious. It is fairly simple to throw together and will impress everyone! This is the ultimate pound cake full of lemon flavor and blueberries in every bite. We chose to glaze the cake with extra lemon zest and blueberries just make the moist cake even better. This is a great summer take along dessert. It is bursting with fresh New Jersey blueberries and lemon zest. You can choose to finish this beauty with a glaze or dust with powdered sugar.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- CAKE INGREDIENTS
- 2 stick(s) butter; softened
- 1 cup(s) white granulated sugar
- 3/4 cup(s) packed light brown sugar
- 4 large eggs
- 2 tablespoon(s) freshly grated lemon zest
- 1 teaspoon(s) lemon extract or 2 tsp lemon juice
- 1 teaspoon(s) vanilla extract
- 1 cup(s) sour cream
- 1 1/2 cup(s) fresh blueberries dusted with 1 tbsp flour
- 2 2/3 cup(s) all-purpose flour
- 2 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- LEMON GLAZE TOPPING
- 1 1/2 cup(s) powdered sugar
- 3-4 tablespoon(s) half and half or milk
- 1 teaspoon(s) lemon extract
- - optional 1 tbsp lemon zest, 1/4 cup blueberries or powdered sugar for dusting
Intructions :
- Preheat oven to 350 degrees. Adjust oven rack to center position. Grease and flour a 12 cup bundt pan
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside
- In a small bowl, toss 1 1/2 cups fresh blueberries in 1 tbsp of flour; set aside
- Grate the lemon zest in a cup. For the cake, grate 2 tbsp of zest. If also using on top of the glaze, grate an additional 1 tbsp
- In a large mixing bowl with electric mixer on medium, cream together the butter and sugars. Add the eggs, one at a time and mix well
- Beat in the vanilla and 2 tbsp lemon zest and 1 tsp lemon extract (or 2 tsp of fresh lemon juice)
- Add the flour mixture to the liquid ingredients with mixer on low. Add the flour in alternately with sour cream (ending with flour)
- Fold the floured blueberries into the cake batter with a spoon
- Spoon the batter into the prepared bundt pan and spread around evenly
- Bake for 45-50 minutes or until a toothpick tests done
- When finished, let cake rest for 15 minutes upright on cookie rack
- Loosen cake from pan and flip over to release on a cake dish or plate. Let cool completely
- Make the glaze to drizzle over cooled cake if desired. In a small bowl, whisk together 1-1/2 cups of powdered sugar, milk and lemon juice or extract
- When glaze is smooth in consistency, drizzle with a spoon over top and down sides of cake. Top the glaze with 1 tbsp grated lemon zest and blueberries around the top in a ring. If not using a glaze, sprinkle top of cooled cake with powdered sugar
- Store tightly covered in a cool place or refrigerator.
Rated 5/5 based on 61 Reviews
Keyword : blueberry-lemon-bundt cake-American