Blueberry Lemon Bundt Cake

This is one of my favorite flavor combinations! Blueberry and lemon… so good and refreshing. I love this recipe because it’s sweet enough to be a dessert, but you can also serve itΒ for breakfast or brunch. I stole this exact recipe from Martha Stewart, whom I love so dearly. It is super easy and now is the perfect time to make it. So come on…

What you will need:

12 cup bundt pan

For the batter:

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter at 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 fresh blueberries
2 tablespoons lemon zest
Powdered sugar for dusting (optional)

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking powder and salt and set aside.

In another large bowl (or bowl of your electric mixer), beat butter and both sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add the flour mixture in three additions, alternating with two additions of sour cream. Set aside.

In another large bowl, toss blueberries, lemon zest and teaspoon of flour with your hands. Gently fold into batter. Spray the bundt pan with non-stick spray. Spread batter in prepared pan. Note: The batter will be thick. I used a big spoon and scooped it in.

Bake on the bottom rack for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Cool in pan for at least 20 minutes before inverting onto a rack to cool completely. Dust with powdered sugar before serving (optional).

Enjoy!

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