Sunday, April 19, 2009

Blueberry Lemon Cake

Janssen made this for Easter dessert and...whoa baby. Serve with a little ice cream and then contemplate how you can every repay me for sending you this recipe.

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (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
Nonstick cooking spray, for pan
Confectioners' sugar, for dusting (optional)

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 remaining 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.

Janssen made a lemon glaze to put over it which is just a little lemon juice mixed with powdered sugar. DELICIOUS!


Robin said...

yep. 50 stars. made this yesterday for friends we had over and it was delicious. thanks!

Heather said...

Loved it! Everyone who ate it said it was really good. I am not a big cake fan, but this kind of cake was SO SO good! Thanks :)
Oh lol, but my glaze was a fail. And I glazed it pre-travel so I ended up with glaze all over me. OOPS! So I would definitely not glaze it till you get where you are going!