I have to admit, pretty much the only reason I made this cake was to try out a new bundt pan. I also made this cake on a whim one morning, when I wanted something sweet for breakfast but didn’t want to leave the house to obtain it elsewhere. I mostly had the ingredients I needed, except for the lemon, so I omitted it.
It was likely a mistake.
The cake was very moist, the blueberries quite packed with flavor, but overall, it could have used a little extra punch from the lemon. If I were to make this cake again, I would definitely keep the lemon. In the fall, orange and cranberries would be an excellent substitute.
Blueberry Bundt Cake
adapted from Martha Stewart
1 1/4 cups all purpose flour, plus 1/2 teaspoon for blueberries
1 teaspoon baking powder
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup blueberries (fresh or frozen – do not thaw)
Preheat oven to 350*F.
Sift dry ingredients into medium bowl. Toss blueberries with 1/2 teaspoon flour in a small bowl.
Cream butter and sugars on high until light and fluffy (use paddle attachment on a stand mixer). Add eggs, one at a time, until incorporated, then add vanilla.
Add flour and sour cream in 3 additions, beginning and ending with the flour. Fold in blueberries.
Spray 6 cup bundt pan with cooking spray and fill with batter. Bake 50-60 minutes or until inserted cake tester comes out clean. Cool 20 minutes in pan, then invert pan on serving platter to cool completely. If desired, dust with confectioners’ sugar before serving.