When it comes to my sweets I can honestly say healthy isn’t really in my vocabulary. Even though I will admit there are several amazing vegan and gluten free bakers floating around the internet, I like to keep my sweets traditional.
I was inspired to make this Lemon Blueberry bundt cake because of a bundt cake pan I recently received from my grandma, that looks like its been baked in for about one hundred years. I wanted to do something with light and refreshing flavors, so what better than lemon and blueberry.
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 3 eggs
- grated zest of 1 large lemon
- Juice of half a lemon
- 1/2 cup blueberries
- 1 cup sour cream
- Preheat oven to 325°. Butter and flour a 10-inch bundt pan.
- Into a bowl, sift together the flour, baking powder and salt; set aside.
- In a mixing bowl with hand-held electric mixer, cream one cup butter and granulated sugar. Beat at high speed until mixture is very light and fluffy, about 5 minutes.
- Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently.
- Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently.
- Remove approximately half of the batter into another bowl.
- Mix in the lemon zest and juice into the batter that was left in the mixer, mix until combined.
- Then, add the blueberries into the batter mixture that you separated into a bowl, mix until combined. The batter should be slightly purple.
- First pour one thin layer of the lemon batter into the Bundt pan and top with another think layer of the blueberry batter. Take a skewer and make swirls to slightly combine the two batters. Do this until the Bundt pan is filled, or the batter is gone.
- Bake in the preheated oven for 55 to 65 minutes, or until a the skewer inserted near the center of cake comes out clean. Allow to cool and top with powered sugar.