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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This recipe takes the cake!! I love it for breakfast, lunch and dinner. Best with fresh blueberries, but frozen will do too. Always coat the blueberries in flour before adding them to the mixture. I don't know why, but my mother taught me that. Ingredients:
cooking spray |
2 tablespoons granulated sugar |
3 cups flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 3/4 cups granulated sugar |
1/4 cup softened butter |
1 tablespoon lemon zest |
4 large eggs |
1/2 teaspoon vanilla extract |
1 (16 ounce) container sour cream |
2 cups fresh blueberries |
1 cup powdered sugar |
3 tablespoons fresh lemon juice |
Directions:
1. Cake.
2. Preheat over to 350°.
3. Coat a Bundt pan with cooking spray.
4. Dust the Pan with 2 Tbsp of granulated sugar.
5. Combine flour, baking powder, baking Soda and salt; set aside.
6. In a large bowl, beat together sugar, butter and lemon zest until fully incorporated.
7. Add eggs, one at a time and beat into mixture after each egg.
8. -Add vanilla and sour cream and stir.
9. Add dry ingredients and mix until fully combined.
10. Fold in blueberries.
11. Spoon batter into bundt pan and bake at 350° for 1 hour.
12. Cool in pan 15 minutes before removing and then remove cake from pan and cool completely.
13. Glaze: In a small bowl, mix powdered sugar and lemon juice.
14. Drizzle over cooled cake.
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