UPDATE: I tried a piece of the cake this morning at work and was blown away!! It was perfect in every way. All of the flavors married together perfectly and the texture of the cake was soft and crumbly but not too much so. I definitely put this cake in my top 3 for favorite things I’ve ever baked!

Tomorrow we’re having a party at work to celebrate the return of a coworker who was out on maternity leave. I wanted to bring something unique and unlike anything I’d already made for my coworkers. At the same time, I didn’t want to spend too much time making the treat. This bundt cake happened to be one of the recipes on this weekend’s Everyday Baking and I knew this was something I could make quickly that would go over well at work!

Since the cake is for tomorrow I haven’t had a piece yet, but it looks gorgeous and smells amazing! The combination of the blueberries and lemon creates a really fresh fruity scent. I love the simplicity of the glaze and the way it looks after cascading down the sides of the cake. I will definitely be digging in first thing tomorrow morning and will post an update tomorrow night on the flavor!

Blueberry Lemon Bundt Cake
from Everyday Baking

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

1/4 cup lemon juice
2 1/2 cups confectioners’ sugar

Preheat oven to 350 F.

In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside. 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; gently fold into batter.

Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.

Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up.

To Make the Frosting:

Whisk the lemon juice and confectioners’ sugar together, making sure to break up any lumps of confectioners’ sugar. When the cake is completely cool, drizzle the glaze generously around the cake letting it fall down the sides and into the center of the cake.

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