Ingredients:
1 1/2 cup plain flour/ all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp grated lemon zest
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1 cup fresh blueberries
Preparation:
- Preheat oven to 180 degree celcius. Grease a baking pan with butter and dust it with flour (or  spray with a cooking spray).
- In a bowl, whisk together the flour, baking powder, salt and lemon zest and keep it aside.
- Place the blueberries in a separate bowl and toss the berries with 1 tbsp flour mixture ( this will help prevent the blueberries from sinking to the bottom of the pan during baking.)
- In a large bowl, beat the butter until soft and creamy ( about 1-2 minutes). Add the sugar and continue to beat until light and fluffy for about 2-3 minutes.
- Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- Then alternatively add the flour mixture and milk, beginning and ending with the flour. Mix only until combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking pan and bake for 35-45 minutes or until the cake is golden brown and a toothpick inserted in the centre comes out clean.
- Cool the cake in a wire rack , then cut into slices and serve…
Recipe Source: Joy of Baking
yum yumcake, Interesting combo of blueberry and lemon, bookmarked
beautiful shape of the bundt… lovely flavors…
Love the shape and looks yumm
tempting yummy cake