Categories: Cake
Ingredients
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 2/3 cups sugar
- 3/4 cups unsalted butter (1 1/2 sticks) – room temperature
- 3 large eggs – room temperature
- 1 tablespoon lemon zest
- 2 teaspoons vanilla
- 1 cup buttermilk (scant 1 cup of milk with 1 tablespoon vinegar)
- 2 cups fresh blueberries – mixed with 1 tablespoon of flour.
- *This will keep the berries from sinking to bottom of pan while baking.
- *Frozen berries can also be used.
Directions
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Preheat oven to 350 degrees.
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Butter and flour a bundt pan.
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Whisk flour, baking powder and salt together.
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With an electric mixer, beat together sugar and butter until fluffy.
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Continue beating, adding eggs, one at a time.
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Add vanilla and zest, mix well.
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Gradually add in dry ingredients alternating with buttermilk, ending with flour mixture.
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Turn off mixer and gently fold in blueberries.
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Pour batter into bundt pan.
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Bake until a cake tester or wooden skewer comes out clean about 50 minutes to an hour.
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Cool cake on rack for 15 minutes.
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Turn cake onto cake plate and cool completely before frosting with Sour Cream Icing.