Martha Stewart Blueberry-Lemon Bundt Cake

Martha Stewart Blueberry-Lemon Bundt Cake turns two cups of fresh blueberries, lemon zest and sour cream into a buttery, tender-crumbed Bundt dessert in 110 minutes. Try this easy dessert for summer brunch or an afternoon tea table, since it's make-ahead friendly and keeps for days.

Toss the blueberries and lemon zest with a teaspoon of flour before folding them in, because the coating keeps them suspended. Skip it and most of the berries sink into a soggy layer at the bottom of the pan.

Martha stirs sour cream into a pound cake style batter, which gives a lighter crumb with a gentle tang. She also waits to grease the pan until the batter is ready, so the spray can't pool in the bottom.

Martha Stewart Blueberry-Lemon Bundt Cake

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Calories

430

kcal

A thick, buttery batter bakes into a moist cake with a soft, tangy crumb and berries scattered throughout. Once it cools, a dusting of confectioners' sugar finishes the golden ridged crust.

Ingredients

• 2 1/2 cups all-purpose flour, plus 1 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
  

• 2 cups blueberries
  

• 2 tablespoons grated lemon zest
  

• Nonstick cooking spray, for pan
  

• Confectioners' sugar, for dusting (optional)
  

Directions

• Preheat and whisk: Place a rack in the bottom of the oven and preheat to 350°F. Then whisk 2 1/2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt in a medium bowl and set it aside.
• Cream the butter: Beat 1 cup butter, 1 cup packed light-brown sugar and 1 cup granulated sugar on high speed until light and fluffy. Then add the 4 eggs one at a time, beating until each is incorporated, and beat in 1 teaspoon vanilla.
• Add flour and sour cream: Reduce the speed to low and add the flour mixture in three additions. Alternate with two additions of the 1 cup sour cream, so the thick batter stays smooth.
• Coat the berries: Toss 2 cups blueberries and 2 tablespoons grated lemon zest with the remaining 1 teaspoon flour in a bowl. Then gently fold them into the batter.
• Prep the pan: Coat a 12-cup nonstick Bundt pan generously with cooking spray, reaching every crevice. Do this right before filling so the spray doesn't pool at the bottom.
• Fill and bake: Spoon the batter into the prepared pan and spread it evenly. Bake on the bottom rack for 60 to 70 minutes, until a toothpick inserted into the center comes out clean.
• Cool and unmold: Cool the cake in the pan for 15 minutes, then invert it onto a rack. Let it cool completely, top side up.
• Dust and serve: Dust the cooled cake with confectioners' sugar if you like. Then slice and serve at brunch or with afternoon tea.

Tools for this recipe

• Nordic Ware Anniversary Bundt pan, KitchenAid Artisan 5-quart stand mixer, Microplane zester grater, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why do my blueberries sink to the bottom of the cake?

Tossing the berries and zest with a teaspoon of flour helps hold them in the thick batter. Make sure the berries are completely dry too, since excess moisture can make them stick to the pan.

How long does this Bundt cake keep?

Wrap it well or use an airtight container, and it stays good at room temperature for up to 4 days. For longer storage, wrap it in a double layer of plastic wrap and a layer of foil, then freeze for up to 3 months.

Can I use frozen blueberries instead of fresh?

Yes, swap in the same amount of frozen berries, but don't thaw them first. Dry them as best you can before tossing them with the flour and zest.

Can I swap the sour cream for yogurt?

You can use the same amount of regular or Greek yogurt in place of the sour cream. Full-fat yogurt gives a moister cake, though a reduced-fat one still works.

How do I keep the cake from sticking to the Bundt pan?

Grease the pan generously with cooking spray right before the batter goes in, getting into every crevice. Then cool the cake for exactly 15 minutes before inverting, so the sides firm up but don't cling to the pan.