Making Martha’s Cakes – Blueberry-Lemon Cake (Cake #8)

I only had one sentence written down in my notes when I made this: “Martha Stewart invites you to make a cake the size of a Flinstones wheel.

This is not a cake I’ll be taking to the office to share with co-workers. I’d be nervous to carry it down my front stairs all by myself. And I’m not sure it would fit into my Prius. And even if it did, the new distribution of weight would keep me from effectively making left hand turns and I’d end up in Tijuana.

Yes, Martha really means business with this big old bruiser. Two whole sticks of butter, one full cup of both brown and white sugar, and another cup of sour cream, four eggs, two cups of blueberries, and powdered sugar for the top. This one is a real show-off. The eyes of your guests will vibrantly pop from their sockets and their jawbones will shift back and forth as they watch you bring this cake out from your kitchen… in a wagon… or a mid-size toboggan… maybe a nylon harness wrapped around your neck.

Blueberry-Lemon Bundt Cake from Martha Stewart

  • 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups blueberries
  • 2 tablespoons grated lemon zest
  • Nonstick cooking spray, for pan
  • Confectioners’ sugar, for dusting (optional)

Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.

In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.

Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners’ sugar before serving, if desired.

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