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Easy Polish Lemon Blueberry Bundt Cake Recipe


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
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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
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  1. Heat oven to 350 degrees. In a medium bowl, gently toss blueberries and zest, if using, with flour and set aside.
  2. 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.
  3. 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

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Cake Magazine: Easy Polish Lemon Blueberry Bundt Cake Recipe
Easy Polish Lemon Blueberry Bundt Cake Recipe
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