Lemon Bundt Cake with Wild Blueberry Glaze
Adapted From "Food Network Kitchen"

Cake:
1 & 12 Cups White Whole-Wheat Flour
1 & 12 Cups All Purpose Flour
2 Teaspoons Baking Powder
12 Teaspoon Baking Soda
12 Teaspoon Salt
34 Cup Light Sour Cream
1 Tablespoon Lemon Zest
14 Cup Fresh Lemon Juice
2 Tablespoons Pure Vanilla Extract
4 Whole Eggs
1 & 34 Cup Sugar (Unbleached Organic is good)
34 Cup Canola or other Vegetable Oil

Glaze:
2 Tablespoons Fresh Lemon Juice
14 Wild Blueberries, Warmed (or defrosted if frozen)
Powdered Sugar, To Consistency (around 2 cups)

Position a rack in the middle of the oven and preheat to 350 degrees F. Spray (10 cup) bundt pan with vegetable oil.

Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.

Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together until well mixed. Add the dry ingredients and stir until just combined but still a bit lumpy. Pour the batter into the prepared pan.

Bake the cake until it pulls away from the sides of the pan and a toothpick or knife inserted into the middle of the cake comes out clean, about an hour. Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Leave to cool completely while preparing glaze.

Defrost wild blueberries or microwave fresh berries for 30 seconds. The berries need to be soft enough that some of them are crushed when the glaze is whisked to add flavor and color to the glaze, but some are still whole for consistency and for visual interest. Place in a large mixing bowl, add lemon juice and whisk together lightly. Add powdered sugar gradually, until mixture is thick but still pours quickly. Spoon Glaze in a circular motion on the top of the bundt cake, letting the mixture run down the sides, until the mixture is gone or the sides are mostly coated. Let the cake rest until the glaze has hardened, and serve.

Calories*: 230 Fat*: 6 g Carbs*: 41 g Cholesterol*: 41 mg
Sugar*: 16 g Fiber*: 2 g Protein*: 3 g Servings*: 16 (1 Slice each)

Ease*: 7/10 Categories: Dessert
Total Time*: 120 minutes Active Time*: 40 minutes
Kosher: Dairy

For helpful tips and notes on this recipe, see the related blog posts:
Lemon Bundt Cake with Wild Blueberry Glaze
Developed by Micah Neumark, 2010