Thursday, May 27, 2010

Blueberry-Lemon Bundt Cake



I’m always looking for an occasion worthy of cake! I have so many recipes in mind that I want to try out, but no reason to actually bake a cake. Mother’s Day was a couple of weeks ago and I felt it was the perfect time to try out this particular recipe.  If you can’t tell, lemon is still on my mind and blueberries were the perfect companion. The cake was nice and light, with hints of lemon and blueberry flavor. I am never one to shy away from a cream cheese topping, but it can be left off the cake and substituted for a simple sprinkle of powdered sugar if you desire. I thought the cream cheese icing took the cake up a notch, making it more of a dessert than possible breakfast!

Blueberry-Lemon Bundt Cake

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For the Cake:

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest

2 teaspoons baking powder

1/2 teaspoon salt

2 sticks unsalted butter, room temperature

1 cup packed light-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

juice of one lemon

Nonstick cooking spray, for pan

For the Glaze:

4 oz cream cheese, softened

1 tablespoon butter, softened

2 cups confectioners’ sugar

1/2 teaspoon vanilla extract

1 tablespoon milk

To make Cake:

Preheat the oven to 350 degrees.

In a small 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 and lemon juice. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.

In a small bowl, toss blueberries and zest with remaining teaspoon of flour; gently fold into batter. Coat a 12-cup 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. Cook in pan 20 minutes. Invert onto a rack; cool completely, top side up.

Dust with confectioners’ sugar before serving or drizzle with cream cheese glaze (instructions below).

To make Glaze:

Mix the cream cheese with the butter, confectioners’ sugar vanilla extract, and milk in a bowl. Heat in a microwave oven for 10 to 15 seconds. Drizzle spoonfuls over the cooled cake.

Source: My Baking Addiction, originally from Everyday Food

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