I’ve read a lot about the health benefits of blueberries so I’ve been using more of them recently in recipes. More about that in the next month or two —
Meanwhile, this lemon-blueberry cake will do! The sweet berries and the tangy lemon are a perfect pair and the cake’s texture is dense, like pound cake, but also is fabulously moist.
It got rave reviews from my tasters.
I’ve made this recipe with and without the extra lemon sauce. I love the powerful tang of lemon, so I prefer it with —- but it is still delicious without.
This is a good dessert for sure and a good bet for a buffet or brunch meal.
Lemon Blueberry Bundt Cake
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 pound butter
2 cups sugar
3 large eggs
1 cup plain yogurt or sour cream
grated peel of 2 medium lemons (about 1/4 cup)
3 tablespoons lemon juice
1 cup blueberries
Lemon Sauce (optional):
1/2 cup lemon juice
1/4 cup sugar
Grease a 10-cup bundt pan, then sprinkle the insides with flour or plain dry bread crumbs. Set aside. Preheat the oven to 350 degrees. Combine the flour, salt, baking powder and baking soda in a bowl and set aside. In the bowl of an electric mixer, beat the butter and sugar together at medium speed for 4-5 minutes or until smooth and creamy. Add the eggs one at a time, beating after each addition. Add the flour mixture in thirds, alternating with the yogurt. Beat after each addition and scrape the sides of the bowl occasionally. Add the lemon peel and lemon juice and stir into the batter. Fold in the blueberries. Spoon the batter into the prepared pan. Bake for about 60-70 minutes or until a cake tester inserted into the center comes out clean. Remove the cake from the oven. Mix the Lemon Sauce ingredients and brush some onto the surface of the cake while it is cooling in the pan. Let the cake cool in the pan for 10 minutes then invert onto a cake rack. Brush the remaining Lemon Sauce over all the remaining surface area of the cake. Let cool and serve.
Makes 16 servings