Blueberry Lemon Creme Bundt Cake

Louisiana cuisine is rooted in a culture of celebration and hospitality. It is a melting pot of flavors and influences from French, Spanish, African, German, Italian and Native American culture. The distinctive blend of ingredients and culinary methods produces a delectable and lively cuisine that mirrors the exceptional history of our state.

The most iconic dishes in Louisiana cuisine are gumbo, Po’boys, jambalaya, crawfish, and shrimp Étouffée. Other popular dishes in Louisiana cuisine include red beans and rice, beignets, and bananas foster. Louisiana food an integral part of our culture and is a reflection of the unique backgrounds of its people, and is served with warmth and hospitality. (Not all foods or recipes contained are Louisiana based) 

Blueberry Lemon Cream Bundt Cake

1 cup fresh blueberries
7 ounces butter (soften to room temp)
1 1/4 cups sugar
1 tsp vanilla
2 large eggs (room temperature)
2 cups flour (all-purpose)
1 cup sour cream (room temperature)
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp baking powder
Icing: 1 1/2 cups (150 grams) confectioners’ sugar, 4 Tbsp milk or water, 2 tsp vanilla extract, 1 Tbsp lemon juice.

In mixing bowl, combine butter, sugar, vanilla, and eggs. Beat with an electric mixer until fluffy.
Turn mixer on low and blend in the sour cream.
In separate bowl, whisk together flour, baking soda, salt, and baking powder. Slowly stir in dry ingredients into creamed mixture.
Pour 1/3 of the batter into the buttered and lightly floured Bundt pan and sprinkle blueberries over mixture.
Pour another 1/3 of the batter in and repeat previous step, then cover with remaining batter.
Bake for 1 hour at 350 degrees, or until you stick a toothpick comes out clean in cake and it comes out clean.
Let cool, then top with icing mixture or store bought lemon icing and add blueberries.

As seen in Modern Grace Magazine