Food For Thought- Sour Cream Blueberry Lemon Cake

This Old-Fashioned Sour Cream Lemon Blueberry Bundt Cake is absolutely 5 star amazing! I will be making it again and again, have already put it on make list for when it is my turn to host the neighbourhood ladies coffee date! Can hardly wait till April!

You may remember that I resolved to eat only real food (Dr's orders), when possible, and on a budget? That is why I made this cake... and put most of it in the freezer. I want some yummy homemade snacks available to me when I get the nibbles to keep me away from packaged snacks during the renovation.

Now, that is not to say that this cake is low fat, low sugar, or super healthy, hah! It is none of those things. It is, however, made of real ingredients, tastes great, and is just meant as a treat now and again.

I had all the ingredients at home already except had run out of flour. Luckily, that was on sale at the grocery store last week and I always need flour, so sticking to budget buying.

I had made a couple of small changes to the original recipe (find changes below recipe) as my kitchen is in boxes due to the renovation. It is so moist and yummy, cannot brag it up enough. To see the original recipe, see the link HERE , these are the instructions for the way I made it.

Ingredients

2 3/4 cups flour ( I used unbleached)

1 1/2 tsp baking powder

1/4 tsp salt (I used Pink Himalayan)

1/2 tsp baking soda

1 cup butter/margarine

2 cups sugar

3 large eggs

3 tablespoons lemon juice

2 tbsp lemon zest (I could not zest as the kitchen is packed in boxes, so did not add)

1 tsp vanilla

1 cup no-fat Greek yoghurt

3 cups of blueberries (dusted with flour to keep them from sinking)

Directions

1. Preheat oven to 350°F.

2. Grease and flour bundt pan.

3. Mix together dry goods, flour, baking powder, salt, and baking soda, in a separate bowl.

4. In another bowl, beat together butter and sugar for 3 minutes - I did not have a mixer (due to kitchen reno) so I softened the butter in the microwave first and then used a good ole wooden spoon for the mixing.

5. Add eggs to butter mix, one at a time, stir in between each.

6. Add flour a little bit at a time. Stir in gently.

7. Blend in lemon juice,zest, vanilla, sour cream/yoghurt with wooden spoon.

8. Fold in blueberries.

9. Spoon batter into greased and floured bundt pan. It is very thick!

10. Bake for 60 minutes, check for doneness. Add 5 to 15 minutes, if needed. Mine took 65 minutes. To keep top from getting too brown you can cover with aluminum foil.

11. Let cool before taking out of pan.

This was super easy to make, too very little time to put together but takes a long time to bake. Is dense, moist, and tasty. I would definitely add the zest, if you can, it would add that wee extra bit of lemony-ness.

The original recipe has a lemon glaze that you can put on it but I figured it was rich enough, sweet enough, yummy enough, that I did not bother with that.... plus, I have no idea where the icing sugar is right now, hah. Maybe when I make it for the neighbours? Will see.

I made just a couple of really small changes... no fat, thick Greek yoghurt instead of sour cream, 3 eggs instead of 4, a titch extra baking soda, no zest, and no mixer used, just a wooden spoon. I channeled my grandmother and figured if it was good enough for her, it was good enough for me. However, I softened the margarine in the microwave first, so maybe not quite the same ; )

Can be left on counter for a few days. Is. So. Very. Yummy.

Delicious, moist, lemony, blueberry cake.

Happy Baking ~ Tanja