Dessertscountryliving4.7
Meyer Lemon-Blueberry Cakes
Celebrate the fresh fruits the warmer weather has to offer with this Meyer Lemon-Blueberry Cake recipe. Baking this easy cake recipe in mini Bundt pans makes for an absolutely adorable dessert to serve at Mother's Day brunch.
👥 12 Servings⏱️ Prep & Cook: 2h👤 Taylor Murray📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●saucepan
📝 Preparation Steps
1
Preheat oven to 350°F with rack in the middle position. Coat a 12-cup Bundt pan with baking spray. Whisk together flour, baking soda, and salt in a bowl.
2
eat butter and 2 cups sugar with an electric mixer on medium speed until light and fluffy, 2 to ⏱️ 4 minutes. Add eggs, one at a time, beating to incorporate after each addition and occasionally stopping the mixer and scraping down the sides of the bowl. Reduce mixer speed to low and beat in flour mixture until incorporated. Beat in sour cream and lemon zest. Fold in blueberries. Transfer to prepared pan.
large eggs, at room temperature3blueberries1 (6-ounce) package
3
Bake until a toothpick inserted into the center comes out clean, 50 to ⏱️ 60 minutes. Cool in pan on a wire rack for ⏱️ 15 minutes, then invert onto a wire rack.
4
Combine lemon juice, 2 tablespoons water, and remaining 1/4 cup sugar in a small saucepan. Bring to a simmer; cook until sugar is dissolved. Brush over hot cake. Serve warm or at room temperature with lemon curd, if desired.
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