I made this super moist bundt cake for Fourth of July yesterday and man was it goooood!
The secret’s the sour cream, shhhh
2 1/4 cups all-purpose flour, plus 1 teaspoon for blueberries
1/2 teaspoon salt
2 tsp baking powder
1/2 tsp baking soda
1 cup of butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1/4 cup of fresh lemon juice
2-3 tablespoons grated lemon zest
1 1/2 teaspoons vanilla extract
1 cup sour cream
1 1/2 – 2 cups of organic blueberries
Sift your dry ingredients together in a bowl and set aside for the moment.
Cream the butter in a mixer until it’s light and fluffy. Mix in the sugars, beating until it’s once again light and fluffy.
Slowly, one by one, beat in the eggs then add in the vanilla extract.
Add 2-3 tbsp lemon zest (about 2 lemons)
Squeeze 1/4 cup of lemon juice and mix in to sour cream.
Add in 1/3 of the flour mixture and mix in completely. Then a third of sour cream alternating flour and sour cream until fully mixed.
Mix 1 cup of blueberries with flour then fold in gently.
Grease and flour a bundt pan and pour in batter evenly.
Bake in a 350 degree oven for 45-60 minutes (depending on your oven) until completely baked through.
I tested mine at 45 and it was done, but my oven runs very hot.
You can add a lemon glaze and blueberries to the top or dust with powered sugar.
Either way this cake will be delicious.