I made this cake for coffee hour after church. This is a recipe from one of my favorite blogs, My Baking Addiction. I love that this cake uses sour cream. Once I started adding sour cream and greek yogurt to cakes, I just couldn't go back. It makes cakes so fluffy. Making this cake really made me look forward to spring and summer baking. Hopefully we don't have too many more weeks of winter. I'm looking forward to going to farmer's markets and grilling again.
Ingredients:
2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed brown sugar
1 cup granulated sugar
4 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
juice of one lemon
Glaze:
4 ounces cream cheese, at room temperature
1 tablespoon butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk
Preparation:
1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour, baking powder, and salt.
2. In a mixer, cream butter, sugar, and brown sugar until light and fluffy.
3. Add eggs, one at a time, beating until incorporated.
4. Beat in vanilla and lemon juice.
5. Mix in sour cream.
6. Gradually add flour mixture until combined.
7. In a bowl, toss blueberries and zest with a teaspoon of flour; gently fold into batter with a spoon.
8. Coat a bundt pan with cooking spray. Pour batter evenly into prepared pan.
9. Bake cake on bottom rack of oven for 60-70 minutes, until a toothpick inserted into center of cake comes out clean.
10. Cool in pan for 20 minutes. Invert onto a rack, allowing cake to cool completely.
11. While cake is cooling, make the cream cheese glaze. Mix the cream cheese with the butter, powdered sugar, vanilla, and milk in a bowl. Heat in a microwave oven for 10-15 seconds. Drizzle spoonfuls over the cooled cake. Store in an airtight container.
Ingredients:
2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed brown sugar
1 cup granulated sugar
4 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
juice of one lemon
Glaze:
4 ounces cream cheese, at room temperature
1 tablespoon butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk
Preparation:
1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour, baking powder, and salt.
2. In a mixer, cream butter, sugar, and brown sugar until light and fluffy.
3. Add eggs, one at a time, beating until incorporated.
4. Beat in vanilla and lemon juice.
5. Mix in sour cream.
6. Gradually add flour mixture until combined.
7. In a bowl, toss blueberries and zest with a teaspoon of flour; gently fold into batter with a spoon.
8. Coat a bundt pan with cooking spray. Pour batter evenly into prepared pan.
9. Bake cake on bottom rack of oven for 60-70 minutes, until a toothpick inserted into center of cake comes out clean.
10. Cool in pan for 20 minutes. Invert onto a rack, allowing cake to cool completely.
11. While cake is cooling, make the cream cheese glaze. Mix the cream cheese with the butter, powdered sugar, vanilla, and milk in a bowl. Heat in a microwave oven for 10-15 seconds. Drizzle spoonfuls over the cooled cake. Store in an airtight container.