A friends Mother was visiting for a few weeks, and I always look forward to seeing her when she’s here. I invited a few lovely ladies over for afternoon tea, and sitting out on the back deck, with the sunshine and surround of trees was a wonderful and relaxing opportunity to catch up.
I ran out of time to make everything I had planned, but one of the recipes I did get to prepare was a Blueberry Lemon Bundt Cake. Unfortunately, I didn’t grease the pan well enough, and the cake came out in a crumbled mess – however, just as my own Mum would have, there were no complaints but many kind and forgiving compliments.
BLUEBERRY LEMON BUNDT CAKE
1 cup unsalted butter, room temperature
2 1/2 cups flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup brown sugar
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons finely grated lemon zest
confectioners’ sugar for dusting
Heat oven to 350F. Thoroughly grease a bundt pan with butter, dust with flour, tapping out excess (I omitted this step, which could be the reason my cake did not want to come out of the pan!)
In a medium bowl, whisk together 2 1/2 cups flour, baking powder and salt. With an electric mixer on high speed, beat butter, brown sugar and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low, add flour mixture in 3 batches, alternating with two batches of sour cream and beating until just combined.
Toss blueberries and zest with remaining 1 teaspoon flour, gently fold into batter.
Transfer batter to prepared pan, smooth top. Bake until a cake tester comes out clean, 60 to 70 minutes.
Transfer pan to a wire rack to cool 20 minutes. Turn out cake onto rack to cool completely. Dust with confectioners sugar before serving.
Recipe adapted from The Northwest Arkansas Democrat Gazette, April 2015