Ingredients
-
-
2 1/2
-
1
-
2
-
1/2
-
1
-
1
-
1
-
4
-
1
-
-
-
-
-
Directions
Blueberry Lemon Bundt Cake With Lemon Glaze,This is a delicious cake! It from the Martha Stewart Everday Foods magazine (Issue #5). I have made it twice. It is sweet and moist, not too tangy or tart. Wonderful recipe.,One of the best bundt cakes I’ver ever made and eaten. It was moist and flavorful thanks to the lemon. Used some fresh blueberries I had on hand and it was perfect!
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Steps
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1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
in a Bowl, Whisk 2 1/2 Cups Flour, Baking Powder and Salt. Set Aside. |
|
3
Done
|
in Another Mixing Bowl, Cream Butter, and Both Sugars on High, Until Light and Fluffy. |
|
4
Done
|
Add Eggs, One at a Time, Beating Until Completely Combined. |
|
5
Done
|
Beat in Vanilla. |
|
6
Done
|
on Low Speed, Alternate Adding the Flour Mixture With the Sour Cream. |
|
7
Done
|
in a Separate Bowl, Toss Blueberries, Zest and Remaining Flour. |
|
8
Done
|
Fold Into Batter. |
|
9
Done
|
Grease and Flour a 12 Cup Bundt Pan. |
|
10
Done
|
Spread Batter Into Pan. |
