Meyer Lemon-Blueberry Cakes

Name: Meyer Lemon-Blueberry Cakes
Total time: 2 h
Yield: 12 serving(s)
Ingredients: 2 1/2 c. all-purpose flour, spooned and leveled; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1 c. (2 sticks) unsalted butter, at room temperature; 2 1/4 c. sugar, divided; 3 large eggs, at room temperature; 1 c. sour cream, at room temperature; 1 tbsp. grated Meyer lemon zest, plus 2 tablespoons juice; 1 (6-ounce) package blueberries; Store-bought lemon curd, for serving, optional; Nonstick baking spray, for pan

Serve these cute cakes with a sweet and tangy lemon curd.

By Taylor MurrayPublished: Apr 24, 2019

4.7

3 Ratings

Jump to recipe

Brian Woodcock

Yields:

12 serving(s)

Total Time:

2 hrs

These bite-sized Bundts are bursting with fresh fruit flavors.

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Ingredients

2 1/2 cups all-purpose flour, spooned and leveled
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
2 1/4 cups sugar, divided
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 Tbsp. grated Meyer lemon zest, plus 2 tablespoons juice
1 (6-ounce) package blueberries
Store-bought lemon curd, for serving, optional
Nonstick baking spray, for pan

Directions

1. Step 1Preheat oven to 350°F with rack in the middle position. Coat a 12-cup Bundt pan with baking spray. Whisk together flour, baking soda, and salt in a bowl.
2. Step 2eat butter and 2 cups sugar with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating to incorporate after each addition and occasionally stopping the mixer and scraping down the sides of the bowl. Reduce mixer speed to low and beat in flour mixture until incorporated. Beat in sour cream and lemon zest. Fold in blueberries. Transfer to prepared pan.
3. Step 3Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack for 15 minutes, then invert onto a wire rack.
4. Step 4Combine lemon juice, 2 tablespoons water, and remaining 1/4 cup sugar in a small saucepan. Bring to a simmer; cook until sugar is dissolved. Brush over hot cake. Serve warm or at room temperature with lemon curd, if desired.