BLUEBERRY LEMON BUNDT CAKE
Some recipes come from planning. This Blueberry Lemon Bundt Cake came from a stack of blueberries I didn't know what to do with yet, gathered on a quiet morning during my summer holiday in Montreal.
One morning, my son, my sister, and I drove out to La Colline aux Bluets, in rural Quebec, to pick blueberries. We left early, before the heat set in while my other kids stayed back home still asleep. I hadn't planned on it being the thing I needed that day, but it was — busy hands, gentle sun, and not much conversation required. Just the three of us, picking our plump little berries quietly for a couple of hours. And no real plan for them beyond "we'll pick as many as we can and figure out what to make with them later."
Well, later turned into this sour cream bundt, dense and tender in the way only sour cream can manage, filled with luscious berries that hadn't traveled further than a car trunk to get here. I made it that same afternoon, back at our Air BnB in Montreal, kitchen windows open, curtains swaying to a slight summer breeze, with the juicy fruit staining my fingertips a light shade of purple.
It was simple in the way I wanted this whole trip to be — relaxed, unplugged, and unrushed. Just good fruit, a bit of patience, and a cake worth making again the next time you find yourself with more blueberries than planned.
Comforting, rustic, with a little Nostalgic vibe (courtesy of the retro bundt tin), This is a cake that screams simplicity, and is a dessert you’ll want to make over and over again. Blueberry Lovers will be very, very happy….
BLUEBERRY LEMON BUNDT CAKE
Makes one bundt cake
INGREDIENTS
- 3½ cups (440g) all-purpose flour
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 1 cup / 2 sticks (227g) unsalted butter, soft but cool, cut into 1-inch pieces
- 2¼ cups (450g) sugar
- 4 large eggs
- 16 oz (454g) sour cream
- 1½ tsp pure vanilla extract
- zest of half a lemon (not the juice)
- 450g blueberries, fresh or frozen
- 1 tbsp flour, for coating blueberries
INSTRUCTIONS
Preheat the oven to 350°F (175°C). Spray the inside of a 10-inch bundt pan with nonstick cooking spray. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbon-like. Scrape down the bowl and add the sugar. Beat until smooth and fluffy.
Add the eggs one at a time, beating well after each addition. Scrape down the bowl and mix for 30 seconds.
Add the sour cream, lemon zest, and vanilla, beating just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each and beating only until just incorporated. Do not overmix. Sprinkle 1 tablespoon of flour over the blueberries and toss to coat, shaking off excess. Gently fold the blueberries into the batter.
Pour the batter into the prepared bundt pan. Bake in the center of the oven for about 1 hour, rotating the pan halfway through, until a sharp knife inserted in the center comes out clean.
Remove from the oven and let the cake cool in the pan for about 30 minutes. Loosen the edges with a knife, invert onto a wire rack and let cool completely.
The cake is at it’s best when served at room temperature. It keeps for 3 days, tightly covered, at room temperature.