LEMON  BLUEBERRY BUNDT CAKE

LIGHT AND ZESTY CAKE!

INGREDIENTS

– 3 ½ cups flour – 1 teaspoon salt – 1 teaspoon baking powder – ½ teaspoon baking soda – 1 cup butter softened – 2 cups sugar – 4 eggs – 1 teaspoon lemon zest – 1 teaspoon lemon extract – 2 tablespoons lemon juice – 1/2 cup milk – ½ cup sour cream – 1 cup fresh blueberries – 1 ½ cups powdered sugar – 1 tablespoon heavy cream – 2 tablespoons lemon juice

LIGHT AND MOIST!

LEMON GLAZE!

1. Preheat the oven to 350 degrees and spray a 12-cup Bundt pan with nonstick cooking spray. 2. Set aside one tablespoon of flour, then whisk together the remaining flour, salt, baking powder, and baking soda together in a medium bowl. 3. In a separate bowl, beat together the butter and sugar until creamy. 4. Add the eggs, one at a time, beating between each addition. 5. Mix in the lemon zest, lemon extract, and lemon juice. 6. Add half the flour mixture and beat to combine. 7. Add the milk and beat to mix 8. Add the remaining flour mixture and beat to combine.

DIRECTIONS

9. Add the sour cream and beat until well mixed. 10. Toss the blueberries with the reserved one tablespoon of flour, then carefully stir them into the batter. 11. Pour the batter into the prepared Bundt pan and bake for 55 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean. 12. Allow the cake to cool in the pan until the pan is safe to touch, then flip the cake over onto a wire cooling rack to cool completely. 13. When the cake is cool, prepare the glaze by whisking together the powdered sugar, heavy cream, and lemon juice. Spoon the glaze over the top of the cake.

DIRECTIONS

Swipe up for Recipe

MORE STORIES.

BAKED MAC & CHEESE

Green Bean  Casserole

Strawberry  Pretzel Salad