I had that traditional Grandma that you think of when you think about a kind, loving, old-fashioned granny.
I was one of the lucky ones. She got to stay home and take care of her house while Grandpa was the one that went to work and paid the bills. So, after Grandma’s kids were grown and out of the house, she had lots of free time. During her hours at home, she loved to hang out and make new things.
Certain days, Mom would let us go there after school instead of going home. Those days that Grandma was baking were like days of winning the lottery.
I remember one time walking into the most beautiful looking blueberry lemon bundt cake ever. It looked just like this one from the web. I couldn’t wait to try a bite.
Of course, she was ready to please us with her sweet treats too, so she sliced off big ol’ pieces for me and my brother. We gobbled the blueberry lemon bundt cake right up and went back for seconds. It was the best dessert that I had ever tasted!
The last time I took this to a church group meeting, it was gone before the meeting even started. Everyone sat down with a slice to devour while we went over the topics of the month. At the end, the compliments just came pouring in. There were even a few who asked for a copy of the blueberry lemon bundt cake recipe. Naturally, I gave it to them because I’m a nice lady.
This cake is the perfect way to kick off the summer.
2 stick Land O’ Lakes butter; softened
1 c white granulated sugar
3/4 c packed Domino light brown sugar
4 large eggs
2 Tbsp freshly grated lemon zest
1 tsp lemon extract or 2 tsp lemon juice
1 tsp vanilla extract
1 c sour cream
1 1/2 c fresh blueberries dusted with 1 tbsp flour
2 2/3 c Gold Medal all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
LEMON GLAZE TOPPING
1 1/2 c powdered sugar
3-4 Tbsp half and half or milk
1 tsp lemon extract
optional 1 tbsp lemon zest, 1/4 cup blueberries or powdered sugar for dusting
Preheat oven to 350 degrees. Adjust oven rack to center position. Grease and flour a 12 cup bundt pan.
In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a small bowl, toss 1 1/2 cups fresh blueberries in 1 tbsp of flour; set aside.
Grate the lemon zest in a cup. For the cake, grate 2 tbsp of zest. If also using on top of the glaze, grate an additional 1 tbsp.
In a large mixing bowl with electric mixer on medium, cream together the butter and sugars. Add the eggs, one at a time and mix well.
Beat in the vanilla and 2 tbsp lemon zest and 1 tsp lemon extract (or 2 tsp of fresh lemon juice).
Add the flour mixture to the liquid ingredients with mixer on low. Add the flour in alternately with sour cream (ending with flour).
Fold the floured blueberries into the cake batter with a spoon.
Spoon the batter into the prepared bundt pan and spread around evenly.
Bake for 45-50 minutes or until a toothpick tests done.
When finished, let cake rest for 15 minutes upright on cookie rack.
Loosen cake from pan and flip over to release on a cake dish or plate. Let cool completely.
Make the glaze to drizzle over cooled cake if desired. In a small bowl, whisk together 1-1/2 cups of powdered sugar, milk and lemon juice or extract.
When glaze is smooth in consistency, drizzle with a spoon over top and down sides of cake. Top the glaze with 1 tbsp grated lemon zest and blueberries around the top in a ring. If not using a glaze, sprinkle top of cooled cake with powdered sugar.
Store tightly covered in a cool place or refrigerator.