Lemon-Blueberry Bundt

Finally got to bake something today! It was unbearably hot today, then a massive storm hit us, along with tornado warnings for the city and surrounding area. So what do I do? Bake a Bundt cake of course!



I was planning on making this for a beach picnic my friends and I were supposed to do, but that doesn't seem to be happening. So it was lemon-blueberry Bundt cake or Turkish delights. I'll definitely be making some Turkish delights soon.





I love blueberries, hence the Blueberry Fiend, but they're going out of season soon, so I figured, let's do this! Not to mention my inherited love of lemons, courtesy of my mother and grandmama.



So let's do this!

Lemon-Blueberry Bundt
Adapted from the Kitchen Sink

2 tablespoons granulated sugar
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup unsalted butter, softened
grated zest & juice of one lemon, divided
4 large eggs
1/2 teaspoon vanilla extract
1 (16-ounce) container reduced-fat sour cream
2 tablespoons buttermilk (I had to substitute plain yogurt)
2 cups fresh blueberries
1 tablespoon powdered sugar (optional) (I didn't have any, but wish I did)

Preheat oven to 350°.

To prepare cake, grease a 12-cup Bundt pan and dust it with 2 tablespoons granulated sugar. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

Place 1 3/4 cups granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla, lemon juice, sour cream and buttermilk. Add all but 1 tablespoon of the flour mixture; beat at medium speed just until combined. Toss blueberries in reserved dry ingredients; gently fold into the batter. Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Sprinkle with powdered sugar (optional).