I’m not much for Hollywood award shows, but I’m not gonna lie, I love the Academy Awards. I love the spectacle of it, the gowns, the speeches, the whole shebang. I was invited to an Academy Awards party at a friends house this Sunday and interestingly enough, it’s all girls. Is this event something that just doesn’t appeal to men? Don’t they want to see who’s wearing what? I guess not.
My participation required that I bring a dessert, which I’m always happy to do. To pay homage to classic Hollywood, I’ll be bringing a classic cake. This version of Blueberry Lemon Bundt Cake is chock full of fresh blueberries and drizzled with a tart lemon glaze. I’ve decided to top mine with a sprinkling of sliced almonds.
Anyway, I’m hoping for “The Imitation Game” to win best picture, I would be curious to hear your choices. And please take a look at another one of my bundt cakes here.
Blueberry Lemon Bundt Cake
Blueberry Lemon Bundt Cake
2 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
1/2 cups brown sugar, firmly packed
4 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1 1/2 cups fresh blueberries
2 tablespoons grated lemon zest
Preheat the oven to 350 degrees F.
In a medium size bowl, whisk the flour, baking power, baking soda and salt together and then set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar together on high speed until it’s light and fluffy. Add the eggs one at a time, beating until just incorporated. Add the vanilla. With the mixer on low, add the flour in three additions alternating with two additions of the sour cream.
In a small bowl, add the blueberries, zest and 1 tablespoon of flour together and gently toss to coat. Fold this mixture into the batter being careful not to smush the blueberries.
Spray a 12-cup nonstick bundt pan with cooking spray, and spread the batter into the pan.
Bake in the bottom third of the oven for 60-70 minutes, or until the cake becomes golden and the edges pull away from the sides, and when a toothpick inserted into the center of the cake comes out clean.
Cool the cake in the pan for 15 minutes. When the cake is completely cool, drizzle the cake with the lemon glaze and top with sliced almonds if desired.
Lemon Glaze: In a samll bowl, combine 1 1/2 cups of powdered sugar and 4 tablespoons of fresh lemon juice. Whisk until the mixture is of a thick drizzling consistency. If you want it thicker, just add some more sugar, a tablespoon at a time.