Blueberry Lemon Bundt

Whenever I make a bundt, I think about in My Big Fat Greek Wedding when Tula & Ian's parents meet for the first time, & Ian's mom brings a bundt cake to a huge Greek party. Tula's mom has no idea what it is, calls it a "bonk" & says, "There's a hole in this cake!"


Always makes me giggle because bundts are funny looking cakes.


(Why is there a hole you ask? Well that hole allows for more heat distribution for the cake, & that hole is a contributor of why a bundt cake is so moist. Makes sense if you think about it!)



R E C I P E


ingredients:

C A K E

2 cups frozen blueberries (I always have frozen on hand, you can also use fresh)

1 teaspoon of flour to mix with blueberries

2 3/4 cups of flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon sea salt

2 cups white sugar

4 large eggs

2 teaspoons vanilla

Juice from 1 1/2 - 2 lemons (1/3 cup ish)

2 tablespoons lemon zest ( if you don't have a zest-er, don't hurt yourself trying to make this happen -- can you tell i almost hurt myself trying to zest a lemon with a knife? it's not safe -- anyways, it's ok to go without, but the zest sure does add flavor)

1/4 cup canola oil

1 cup sour cream


G L A Z E

1 cup confectionary sugar