Lemon-Blueberry Bundt Cake
Candace C.
Yield: 1 Bundt cake,
around 14-16 servings
3 cups all-purpose flour
2 cups sugar
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 c. buttermilk
3 large eggs
1/2 c canola oil
1 TB grated lemon zest
1/2 tsp. vanilla extract
2 c blueberries (fresh or frozen)
Preheat oven to 350 degrees. Spray a 10
inch bundt pan with nonstick spray then dust with flour; set aside.
Combine flour, sugar, baking powder, baking soda, salt, cinnamon, and
nutmeg in a large bowl. Combine the buttermilk, eggs, oil, lemon zest and
vanilla in another bowl. Add the buttermilk mixture to the flour mixture
and stir just until the flour is moistened. Stir in the blueberries and
pour into the bundt pan. Bake until a toothpick inserted in the center of
the cake comes out clear, about 1 hour and 10 minutes. Let cool in the
pan on a rack 15 minutes. Remove the cake from the pan (upside down) and
let cool completely on the rack. Dust with powdered sugar, serve with whipped
cream, if desired.
