Ingredients
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 2/3 cups sugar
- 3/4 cups unsalted butter (1 1/2 sticks) – room temperature
- 3 large eggs – room temperature
- 1 tablespoon lemon zest
- 2 teaspoons vanilla
- 1 cup buttermilk (scant 1 cup of milk with 1 tablespoon vinegar)
- 2 cups fresh blueberries – mixed with 1 tablespoon of flour.
Recipe Description
It’s blueberry Season and Maine blueberries are so amazing. I have five quarts, so I have been searching through Pinterest for the perfect recipe. I wanted a Blueberry Sour Cream Bundt Cake and this is what I chose. This is a wonderfully light and fluffy cake with lemon zest and a sour cream lemon glaze. It turned out perfect! I asked hubs to critique it. Well he is no help, this is what he said, ” MMM not as many poppy seeds as the last one.” WHAT????
I think my voice raised a bit, I said, “There aren’t any poppy seeds in this cake or the last cake I baked, you are off your rocker…” HMMPPPHH, have to find a new critic!!!
