Make sure your butter, eggs, and sour cream have all come to room temperature.Packed flour will yield dense and dry cake. When you measure your cake flour, be sure you’re not packing it into the measuring cup.Sift this mixture a few times (you want it well combined) and that’s it – you just made ready-to-use cake flour. Then add in 2 Tbsp of Cornstarch for every 1 cup of flour (you’re replacing the tablespoons of flour taken out with cornstarch). Here’s what you do: For every 1 cup of flour called for in the recipe, remove 2 Tbsp of flour. If you can’t find it – don’t fret! You can buy it here online, or make your own! Making your own cake flour is easy and only requires two ingredients: cornstarch and all-purpose flour. In most grocery stores you can find cake flour in the baking aisle.
Cake flour is extra finely ground, which gives our lemon blueberry bundt cake its silky soft texture. Sure, you could use frozen… but nothing beats fresh, in my opinion! Especially in the Summer. If you’re still reading, I assume you love Summer baking as much as I do! Which is great news because today’s recipe for Lemon Blueberry Bundt Cake is best made with fresh, juicy blueberries. Suuuuure, you may have to run the air conditioner 24/7 to escape melting like a fudge pop… but it’s a small price to pay for a surplus of fresh juicy berries! And the reason for that is simple: berries, berries, berries! Blackberries, raspberries, strawberries, and especially blueberries make this the season to bake up a storm! If you know me, you already know how I feel about Summer baking. Lemon Blueberry Cake with Cream Cheese Frosting
#Blueberry cake with cream cheese frosting recipe how to#
Lemon Blueberry Bundt Cake… Aka how to use up your abundance of blueberries this Summer!!! Topped with lemon cream cheese frosting and extra blueberries, this is a great Summer dessert.
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