Blue Moon Gardens
Open Daily 9-5
Most Unique Selection of Nursery Plants in the Tyler & East Texas area
Blueberry Bundt Cake
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 sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
In a bowl, toss blueberries and zest with 1 teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
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.
Dust with confectioners' sugar before serving, if desired.
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 sticks butter, room temperature
1 cup light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries, fresh or frozen
2 tablespoons grated lemon zest