A Bundt in the Oven

One of the desserts I made for our holiday party (and then promptly forgot to photograph) was a truly delicious lemon-blueberry bundt cake that I keep thinking about. If you don't have a bundt pan, you can divide the batter between two loaf pans, and it will be equally loaf-ly.

You will need:
2 1/2 cups (+ 1 teaspoon) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
a few handfuls of blueberries
2 tablespoons grated lemon zest
Nonstick cooking spray, for pan
1 cup confectioners' sugar, for dusting or glaze

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 large bowl, cream butter and sugars with a mixer on high speed until light and fluffy. Add vanilla and eggs, one at a time, beating until incorporated. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
3.In a small bowl, toss blueberries and zest with one teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan (or two loaf pans) 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.
5. For decoration, you can either dust the cake with confectioners sugar (using a sifter), or combine the confectioners sugar with 2 tablespoons of lemon juice and enough water to make a liquid glaze. Drizzle over the cake.

This is such a great festive cake for a tea party, a birthday, a shower or for a dinner party. And, if, by some miracle, you don't finish it at the party (for instance, maybe your guests don't have taste buds), it is just as delicious toasted for breakfast. OMG, my mouth is literally watering right now, writing this- it's that good.