These bite-sized Bundts are bursting with fresh fruit flavors.
all-purpose flour, spooned and leveled
(2 sticks) unsalted butter, at room temperature
large eggs, at room temperature
sour cream, at room temperature
grated Meyer lemon zest, 2 tablespoons juice
(6-ounce) package blueberries
Nonstick baking spray, for pan
- Preheat 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.
- eat 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.
- Bake 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.
- Combine 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.
Variation: Bake, in two batches, in a coated with baking spray 24 to 26 minutes. Makes 11 mini Bundts.