Lemon Blueberry Bundt Cake with Organic Coconut Sugar

An easy and delicious lemon blueberry cake recipe.

Ingredients:

- 2 3/4 cups all-purpose flour

- 1 1/2 tsp baking powder

- 1/4 tsp baking soda

- 1/4 tsp salt

- 1 cup (2 sticks) unsalted butter, at room temperature

- 1 cup granulated sugar + 1/2 cup organic coconut sugar (or 1 1/2 cups granulated sugar)

- 4 large eggs, at room temperature

- 3 Tbsp lemon juice + zest of 2 large lemons

- 2 tsp vanilla extract

- 1 cup sour cream, at room temperature

- 3 cups blueberries (coated with a little flour)

Tip: Mix a bit of flour with the blueberries to keep them from sinking to the bottom of the cake.

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Prepare the Bundt pan by generously spraying it with non-stick baking spray or greasing it with oil and dusting with flour.

3. In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

4. In a large mixing bowl, use a hand-held mixer to beat the butter and sugars together until light and fluffy.

5. Add the eggs one at a time, beating well after each addition.

6. Mix in the lemon juice, lemon zest, and vanilla extract.

7. Gradually alternate adding the dry ingredients and sour cream to the batter, mixing gently with a spatula or wooden spoon.

8. Carefully fold in the blueberries that have been coated with flour.

9. Pour the batter into the prepared Bundt pan.

10. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving.