Blueberry-Lemon Bundt Cake



This cake is dotted with tart-sweet blueberries and laced with lemon,

and, best of all, it’s a breeze to put together. Here’s a trick for

preventing the berries from sinking to the bottom while baking: Just

toss them and the zest with a teaspoon of flour before mixing them

into the batter. 

SERVES 12

Ingredients

-1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

-2½ cups all-purpose flour, plus 1 teaspoon for blueberries and zest, plus more for pan

-2 teaspoons baking powder

-½ teaspoon salt

-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 finely grated lemon zest

Confectioners’sugar, for dusting (optional)


How to Make

1. Preheat oven to 350°F, with rack on bottom shelf. Butter a 12-cup Bundt pan;

dust with flour, tapping out excess. In a medium bowl, whisk together 2½ cups

flour, the baking powder, and salt.

2. With an electric mixer on high speed, beat butter, brown sugar, and granulated

sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well

after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in 3

batches, alternating with 2 batches of sour cream and beating until just

combined. Toss blueberries and zest with remaining 1 teaspoon flour; gently fold

into batter.

3. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a

cake tester comes out clean, 60 to 70 minutes. Transfer pan to a wire rack to cool

20 minutes. Turn out cake onto rack to cool completely. (Cake can be stored at

room temperature, wrapped in plastic, up to 3 days.) Dust with confectioners’

sugar before serving, if desired.