This cake is simply divine when fresh blueberries are in season. It is the perfect companion for morning coffee, or paired with a scoop of vanilla ice cream. We originally adapted it from a recipe we found on PBS TV "Everyday Baking".
2 1/2 cups all-purpose flour, plus 1 additional teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream or vanilla yogurt
2 cups blueberries
2 tablespoons grated lemon zest
Nonstick cooking spray, for pan
Place parchment in a 12-cup nonstick Bundt pan or two 9" x 4" loaf pans, and then spray with with cooking spray
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 sour cream or yogurt.
In a bowl, toss blueberries and lemon zest with remaining teaspoon flour; gently fold into batter. Ladle batter into prepared pan(s).
Bake cake(s) on bottom rack of oven until a toothpick inserted into center of cake comes out clean, approximately 50-60 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up.
Optional topping: Whisk 2 cups confectioners sugar with 1/4 cup lemon juice. Drizzle or paint on cooled cake
Recipe: Kosher, dairy, dessert