Lemon and blueberry is like a flavor match made in heaven. Truly. So, I decided to try my hand at this combination but adapted from a sour cream blueberry cake recipe that my husband’s grandmother had in an anonymous newspaper column clipping.
I added the lemon to the recipe and added the the white glaze on the top. The kids thought the bundt cake was super fabulous since I don’t often use the pan. Villeroy and Bosch sent me a set of gorgeous red dishes – the platter you see here – and they have a promotion to make every day special. The whole idea of using your good china for everyday because who is more important than your family? So, I used the pretty red plate and the pretty bundt cake pan, and voila – gorgeous breakfast cake for a fun family morning.
Ingredients for Lemon Blueberry Bundt Cake With Cinnamon Swirl
- 1/3 Cup butter, softened
- 3/4 Cup sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 2 Cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 Cup homemade sour cream (store-bought sour cream will work)
- 1 1/2 Cup fresh or frozen blueberries
- 1 lemon
Cinnamon Mix = 3 Tbl sugar, 3 tsp ground cinnamon, and 2 tsp powdered sugar mixed in a separate bowl.
Directions for Lemon Blueberry Bundt Cake With Cinnamon Swirl
1. Preheat oven to 350 degrees. Mix softened butter and sugar in a large bowl. When crumbly, beat in the egg and vanilla.
2. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add half the flour mixture to the egg mixture and stir a few times, then add in the sour cream, zest and juice from the lemon. Stir that in well and add the remaining flour mixture.
3. Fold in the blueberries gently so you don’t smoosh them. Coat your bundt cake with non-stick spray or olive oil to prevent the cake from sticking!
4. Spoon half the blueberry lemon batter into the bundt cake pan, and then spoon the cinnamon mix evenly onto the batter in the pan. This will make a swirly cinnamon pattern in your finished cake! I made the mistake of not using quite all the cinnamon mixture – I wouldn’t hold back next time! Use it all to make a nice visible cinnamon line in your cake. Then spoon in the remaining batter on top of the cinnamon mixture.
5. Bake at 350 degrees for 40-50 minutes until a knife/toothpick comes clean. Cool thoroughly before attempting to remove the cake from the bundt pan – use a thin spatula to break the bond on the side edges if necessary.
Dust with confectioners sugar or make a simple white glaze to drizzle over the top of the cake to finish. The kids LOVED this cake, and I did too. It was a little rich for Sidney’s tastes, so maybe next time I’ll keep his slice glaze-free.
*Thank you to Villeroy and Boch for sending me the gorgeous platters to review.