Tuesday, July 9, 2013

Lemon Blueberry Bundt Cake

Well, it's been a while since I've shared any recipes with you guys. To be honest, I've kind of been on a hiatus from cooking. Since Summer hit, I have been riding the frozen meals and sandwiches train. It was such a hectic school year, I have enjoyed sipping my coffee in the mornings knowing the kids can help themselves to frozen waffles and whatever else they can scrounge up in the cabinet!

However, my waistline has had quite enough. Starting this week, we are trying to incorporate more healthy foods and get the kids back in the habit of eating fresh fruits and veggies. It makes total sense that I'm about to share a cake recipe with you, then, doesn't it?

The healthy part about it is the fresh, local blueberries we picked recently from Thunderbird Berry Farm in Broken Arrow. It was a fun trip and the berries have been wonderful. I have actually been putting them in salads too, but this cake is delicous. If you really want to, you could trade out the all-purpose flour for some Whole Wheat Pastry Flour, and the sugar for raw sugar, Stevia in the Raw, or Wholesome Sweeteners and it would be an amazing real food recipe.

Lemon Blueberry Bundt Cake
  • 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (two sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar (I actually just used the white sugar and it was plenty sweet)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream 
  • 2 cups blueberries
  • 2 tablespoons grated lemon zest
  • nonstick cooking spray, for pan
  • confectioner's sugar, for dusting (optional)
Directions:
  1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside
  2. 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 two additions of sour cream.
  3. In a bowl, toss blueberries, lemon zest  with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
  4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.

Happy Summer, and happy eating!



            

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