Ingredients
"Butter and flour for coating pan",
"All-purpose flour, for the pan",
"3 large eggs",
"1/4 cup granulated sugar",
"1 cup sour cream",
"1/3 cup canola oil (or corn, safflower, or vegetable oil)",
"2 lemons (juiced and zested; zest finely grated and about 1/4 cup total juice)",
"1 (18.25-ounce) box yellow cake mix",
"2 cups blueberries (fresh)",
"Optional Garnish: powdered sugar, vanilla glaze, lemon sauce, whipped cream, or crème fraîche ",
"glaze",
"fruit sauce",
"Whipped cream, or crème fraîche "
Instructions
Gather the ingredients.
Grease and flour a 10- to 12-cup Bundt cake pan or 10-inch tube cake pan. Preheat the oven to 325 F for a dark pan or 350 F for a light-colored pan.
Add the eggs and sugar to a mixing bowl. Beat with an electric mixer until light.
Beat in the sour cream, oil, lemon juice, and lemon zest. Continue beating until smooth.
With the mixer on low speed, slowly blend in the cake mix. Turn the mixer to high and beat until well blended.
Fold in the blueberries with a spatula or wooden spoon.
Spoon the batter into the prepared baking pan and smooth the top.
Bake for 50 to 60 minutes, or until a toothpick comes out clean when inserted into the middle of the cake.
If desired, dust with confectioners' sugar and serve with vanilla glaze, lemon sauce, freshly whipped cream, or crème fraîche .
Prep: PT10M
Cook: PT55M
Total: PT65M
Serves:
