BY BARBARA ROLEK
This easy recipe for Polish lemon blueberry Bundt cake, or cytryny-borowkowy ciasto bundt (blueberries are also known as czarna jagoda), uses a packaged lemon cake mix, fresh berries, sour cream, and eggs. Packaged cake mixes have reached even the remotest villages in Poland these days.
What You'll Need
[post_ads_2]
2 cups fresh blueberries
1 teaspoon lemon zest (optional)
2 1/2 tablespoons all-purpose flour
1 (18.25-ounce) package
1 cup sour cream
4 large eggs
confectioners' sugar or lemon glaze
How to Make It
[post_ads_2]
- Heat oven to 350 degrees. In a medium bowl, gently toss blueberries and zest, if using, with flour and set aside.
- In a large bowl, combine cake mix and sour cream. Add eggs one at a time, beating at low speed after each addition. Continue to beat at medium speed 2 minutes. Fold in blueberries and zest.
- Coat a 10-inch Bundt pan with cooking spray. Transfer batter to pan and bake 35-40 minutes or until toothpick tests clean. Cool in pan on a wire rack for 15 minutes before inverting. Cool completely. Dust with confectioners' sugar or pour on lemon glaze. Serve with blueberry sauce, if desired.
Courtesy: The Spruce
