Thursday, May 20, 2010

Delicious Blueberry Bundt Cake



If you’re serious about delicious American-style cooking, then a Bundt pan is a must-have in your kitchen!

For best results, coat the inside of the Bundt pan with cooking spray just before filling it. Otherwise, all the spray will pool down in the base and your cake will stick to the sides. How do I know this? :->


Serves 12.

  • 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (I use less)
  • 1 cup unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups blueberries
  • 2 tablespoons grated lemon zest
  • Nonstick cooking spray, for pan
  • Icing sugar, for dusting (optional)


  1. Preheat oven to 180 C. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
  2. 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.
  3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
  4. Bake cake until a skewer inserted into centre 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 icing sugar before serving (if you want to be a bit fancy schmantzy!)


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