Lemon-Blueberry Bundt Cake

This is a five-year old recipe from Cooking Light. I'm always inspired to make it when the lemony forsythia bushes start to bloom.

Ingredients:

Cooking spray

2 tbsp granulated sugar

3 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 3/4 cups granulated sugar

1/4 butter, softened

1 tbsp grated lemon rind

4 large eggs*

1/2 tsp vanilla extract

16 oz reduced fat sour cream*

2 cups fresh blueberries*

Glaze:

1 cup powdered sugar

3 tbsp fresh lemon juice

Method:

1. Preheat oven to 350 degrees.

2. Coat 12 cup Bundt pan with cooking spray and dust with 2 tbsp granulated sugar. Set aside.

3. Combine flour, baking powder, baking soda & salt in a small bowl. Stir gently with a whisk.

4. Put 1 3/4 cups granulated sugar, butter and lemon rind in mixing bowl and beat until well-blended. Add eggs one at a time, beating well after each addition. Beat in vanilla and sour cream

5. Add flour mixture and beat just until incorporated. Fold in blueberries.

6. Spoon into prepared Bundt pan and bake for at least 1 hour. Cool completely before glazing.

7. Drizzle glaze over cooled cake.

Makes 16 servings.

Today's full disclosure includes the fact that I used 5 eggs instead of 4, didn't have enough sour cream so used about 10 oz of Turkish yogurt plus 6 oz of sour cream and used frozen instead of fresh blueberries. (That last substitution required that the cake bake for an extra 1/2 hour.)