My friend has been in Argentina for the last month and was recently married in her hometown. Lemon cake is one of her favorites, but the poor girl had been on a major diet in preparation for the wedding since last summer. For six months, I went on my weekly bagel dog runs solo and she refused all sweets during our various pastry weeks at work. I was really starting to miss my old friend.
Well, her willpower and all that dreadful exercise paid off because she looked AMAZING in her wedding dress! She also assured me that the diet would be over immediately following the wedding...phew.
Blueberry-Lemon Bundt Cake
Adapted from Everyday Food
- 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)
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 teaspoon flour (this prevents blueberries and zest from sinking to the bottom of the pan); gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
Bake for 60 to 70 minutes, or until a toothpick inserted into center of cake comes out clean. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.
The recipe actually calls for a dusting of confectioner's sugar, but I prefer a glaze.
- 3 tablespoons lemon juice
- 1 cup confectioner's sugar