Well, it’s taken FAR too long to get to this point, but this, my friends, is Double Batch’s 100th post!
So to celebrate and say thanks for reading, I’m giving away a little something.
Isn’t she lovely? It’s the Nordic Ware Platinum Collection Original bunt pan. I’ve got one, and it’s pretty sweet…at least for a bundt pan.
I do love a bundt cake, simply because they rarely require any frosting. Sure, you might add a glaze or a dusting of powdered sugar, but that’s much more simple (and faster, and cleaner!) that having to frost a double layer cake. The shape of the cake is all the decoration you need. Love that.
Here’s how to enter:
- Leave a comment on this post telling me about what your favorite camping food is. We’re heading up to the mountains next week (yes, with an 8 month old), and I always love new food ideas.
- For additional entries, comment on up to 5 posts on this blog. I’d love to get feedback on recipes that you’ve made and liked or just want to make. Each comment will earn you an entry.
- You have until noon (PST) on SATURDAY to enter. I’ll announce the winner on Sunday.
Now, to the heart of this 100th post, I’m sharing with you one of my most favorites.
This recipe is always a winner. Lemon and blueberry were just meant to go together. My recipe gives instructions about a glaze to finish it off, but if you’re in a hurry or glazing just isn’t your thing, dust the cake with a little powdered sugar. Either way, you’ll LOVE this sweet creation!
Lemon Blueberry Bundt Cake
adapted slightly from Martha Stewart
printer friendly 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) 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
Confectioners’ sugar, for dusting (optional)
Lemon glaze (optional, see below)
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, 50 to 60 minutes.
Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners’ sugar or glaze when cooled.
For the lemon glaze: Whisk ¼ cup fresh lemon juice and 2 cups confectioner’s sugar (add more for thicker glaze) together. Mix until all the sugar has dissolved and there are no longer lumps. Drizzle glaze over the cake.