During a family dinner this weekend, I made a lemon blueberry bundt cake. I got the recipe from Martha Stewart, but I never follow a recipe to a "T," so there are a couple edits. It turned out great. Dense and lemony, super easy. Here are the first round of pictures, more coming soon as I had back to Chicago for the rest of the week.
Lemon Blueberry Bundt Cake
adapted from Martha Stewart
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 sticks unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar, plus 1 tablespoon
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
3 tablespoons fresh lemon juice
Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
In a mixing bowl, cream butter and 1 cup granulated sugar and brown sugar on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla, zest, and lemon juice. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
In a bowl, toss blueberries and 1 tablespoon granulated sugar; mash with a fork. Grease bundt pan with butter and flour. Pour half cake batter into pan, then cover with berries; fill with remaining batter.
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. Let cool for at least 1 hour before glazing.
1/3 cup fresh lemon juice
1/3 cup confectioner's sugar
Mix juice and sugar in a bowl with a fork. Pour over cooled cake. Enjoy!