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3) Lemon Curd & Blueberry Rustic Bundt Cake

Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter room temp
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup milk
  • Zest of 2 lemons
  • 3/4 cup lemon curd store-bought or homemade
  • 1 cup fresh blueberries tossed in 1 tbsp flour
  • Powdered sugar for dusting

Method
 

  1. Preheat oven to 350°F. Grease a bundt pan well.
  2. Whisk flour, baking powder, and salt. Set aside.
  3. Beat butter and sugar until fluffy, about 3 minutes. Add eggs one at a time and vanilla.
  4. Alternate adding flour mixture and milk with sour cream, starting and ending with flour. Fold in lemon zest.
  5. Spoon one-third batter into pan. Dollop half the lemon curd, then half the blueberries. Repeat layers, finishing with batter.
  6. Bake 45–55 minutes or until a skewer comes out clean. Cool 15 minutes, invert onto rack.
  7. Dust with powdered sugar and serve slightly warm.