Lemon Blueberry Bundt Cake

Last Saturday marked the two weeks till vacation mark.

In twelve days, I will be enjoying a cocktail while my booty makes its mark in the Maui sand.

To say that I’m excited would be a major understatement.

Everything I have to do from here until I leave on the eighteenth are just the things in the way of my vacation.

And during the home stretch of my time on the mainland, I should be stuffing myself with fruits, veggies and lean proteins.

But instead, I decided to make some delicious bundt cakes for my friend Jaci’s bridal shower.

Nothing says love like a lemon blueberry bundt cake.

And some mojitos in mason jars.



You will need…

2 ½ cups all purpose flour, plus 1 teaspoon for the blueberries and zest



2 teaspoons baking powder



½ teaspoon salt



2 sticks (1 cup) butter, salted or unsalted at room temperature plus 1 tablespoon for the pan



1 cup packed dark brown sugar



1 cup granulated sugar



4 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup milk
2 cups blueberries



2 tablespoons grated lemon zest



1 tablespoon lemon juice



2 tablespoons powdered sugar, for dusting

Start by preheating your oven to 350 degrees F.

Whisk together the flour, baking soda and salt.



In a large mixing bowl or in the bowl of a stand mixer, combine the butter and the sugars.



Cream the butter and the sugars and then add in the eggs, one at a time.





When all the eggs have been incorporated, beat in the vanilla.



In a small bowl, whisk together the milk and the sour cream.



Then, alternating flour, liquid, flour, liquid, flour, add in the flour and the milk and sour cream mixture.







In a small bowl, combine the blueberries, zest and remaining flour.



Add the blueberry mixture into the batter.



Coat a 12-cup bunt pan with butter and add in the batter.





Make sure to spread the batter evenly.

Bake the cake for 60 to 70 minutes until a tooth pick comes out clean.



Remove it from the heat and let it cook for 20 minutes.

Turn out the cake and gently sprinkle it with the powdered sugar.



Cool completely or serve warm.



Love and Beer Floats
Angela
 

Lemon Blueberry Bundt Cake
2 ½ cups all purpose flour, plus 1 teaspoon for the blueberries and zest
2 teaspoons baking powder
½ teaspoon salt
2 sticks (1 cup) butter, salted or unsalted at room temperature plus 1 tablespoon for the pan
1 cup packed dark brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup milk
2 cups blueberries
2 tablespoons grated lemon zest
1 tablespoon lemon juice
2 tablespoons powdered sugar, for dusting

Start by preheating your oven to 350 degrees F.
Whisk together the flour, baking soda and salt.
In a large mixing bowl or in the bowl of a stand mixer, combine the butter and the sugars.
Cream the butter and the sugars and then add in the eggs, one at a time.
When all the eggs have been incorporated, beat in the vanilla.
In a small bowl, whisk together the milk and the sour cream.
Then, alternating flour, liquid, flour, liquid, flour, add in the flour and the milk and sour cream mixture.
In a small bowl, combine the blueberries, zest and remaining flour.
Add the blueberry mixture into the batter.
Coat a 12-cup bunt pan with butter and add in the batter.
Make sure to spread the batter evenly.
Bake the cake for 60 to 70 minutes until a tooth pick comes out clean.
Remove it from the heat and let it cook for 20 minutes.
Turn out the cake and gently sprinkle it with the powdered sugar.
Cool completely or serve warm.