0 recipes from contoocook and beyond


2-l/2 cups flour plus l tsp for b lueerries and zest
2 tsp. baking powder
l/2 tsp. salt
l cup butter room temp
l cup packed light brown sugar
l cup grandulated sugar
4 large eggs
l tsp. vanilla extract
l cup sour cream
2 cups blueberries
2 tbsps. grated lemon zest
confec. sugar for topping
heat oven 350. in a bowl whisk 2-l2 cups flour withthe baking powder and salt; set aside. 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. In a bowl toss blueberries and zest with remaining tsp. flour; gently fold into batter. coat a l2 cups nonstick bundt pan with cooking spray. spread batter in prepared pan. bake cake on bottom rack of oven until pick comes out clean, 60-70 mins. cool in pan 20 mins. invert onto rack; cool completely; top side up. dust with sugar if desired.
serves 12 martha’s magazine

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