A sweet and fluffy breakfast treat.
1, 6 lb. Bundt Cake
7 ½ tbsp [103g] unsalted butter, softened
¾ cup + 1 tbsp [192g] granulated sugar
2 lemons, zested
1 [55g] egg
1 tsp [4g] vanilla extract
1/3 cup + 2 tbsp [110g] sour cream
¾ c [110g] sifted cake flour
¼ tsp [1.7g] kosher salt
½ tsp [2.2g] baking powder
1/3 [55g] dried blueberries
1/3 cup [55g] frozen wild blueberries
½ cup [77g] Guittard 100% Unsweetened Baking Chips
Preheat oven to 350°F and bring all ingredients to room temperature. Butter the inside of a 6 cup Bundt® pan and coat with sugar. Cream together butter, sugar and lemon zest until pale and smooth. Gradually add egg, vanilla, and sour cream. Mix until light and fluffy. Add flour, salt and baking soda until just blended. Then add blueberries and baking chips and mix until well combined. Scoop batter into Bundt® and bake for 30-35 minutes or until golden brown. Dust with powdered sugar and serve and room temperature.