LEMON BLUEBERRY BUNDT CAKE

 

Ingredients:

• 2 ½ cups all-purpose flour (312 grams)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter (168 grams), softened
• 1 ¾ cups granulated sugar (350 grams)
• 2 tablespoons lemon zest
• 2 tablespoons vegetable oil (30 ml)
• 1 ½ teaspoons vanilla extract
• 4 large eggs
• ½ cup sour cream (180 ml)
• ¼ cup milk (60 ml)
• ¼ cup lemon juice (60 ml), freshly squeezed
• 1 tablespoon all-purpose flour
• 1 ½ cups blueberries (about 190 grams), fresh or frozen

Lemon Glaze:

• 1 cup powdered sugar (110 grams)
• 1-2 tablespoons lemon juice (15-30 ml), freshly squeezed

Instructions:

1. Preheat oven to 325 F (160 C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter, sugar, and lemon zest until light and fluffy. Beat in the oil and vanilla extract.
4. Add the eggs one at a time, beating well after each addition.
5. Add the flour mixture alternately with the sour cream and milk, beginning and ending with the flour mixture. Beat until just combined.
6. Stir in the lemon juice.
7. In a small bowl, toss the blueberries with the 1 tablespoon of flour.
8. Gently fold the blueberries into the batter.
9. Pour the batter into the prepared bundt pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely.
11. To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.

Tips:

• For the most accurate measurement, weigh the flour. 2 ½ cups of all-purpose flour weighs 312.5 grams.
• Make sure all of your ingredients are at room temperature before you begin. This will help ensure that your cake turns out moist and tender.
• If using frozen blueberries, do not thaw them before adding them to the batter.
• Store the cake covered at room temperature for up to 2-3 days, or in the fridge for up to 4 days.

Enjoy!