Blueberry Lemon Sour Cream Bundt Cake

Blueberry Lemon Sour Cream Bundt Cake

INGREDIENTS

For The Cake 2 1/2 cups of unbleached all purpose flour 

1 cup granulated sugar 

1 teaspoon salt 

1 teaspoon baking soda 

1 1/2 teaspoons baking powder 

1/2 cup sour cream 

2 large eggs 

1/2 cup Lemon fused Olive Oil + 1 tablespoon 

1 teaspoon vanilla extract 

1 teaspoon finely grated lemon zest 

2 cups washed and dried blueberries (1/2 cup reserved) 

METHOD

Method Preheat the oven to 350 F. Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans. In a large bowl, beat the sugar and eggs together until light yellow and thickened. Add the olive oil, lemon zest, vanilla, and sour cream. In another bowl, whisk together the dry ingredients. Add to the wet ingredients and whisk until no dry spots of flour remain. Fold in the blueberries reserving 1/2 cup for decoration. Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean. Allow to cool for at least 20 minutes before inverting. Allow the cake to cool fully.  Decorate the top/center of the bundt with the blueberries. Serve immediately

Makes: 8 mini or 1 large Time: 1-2 h