A few days ago, I ventured into making my very first blueberry Bundt cake to take to a picnic with friends. I thought it would be a perfect accompaniment to black tea we all took there in our thermoses to enjoy in the open air. (If you ask why black tea and why any tea at all, it’s because no picnic is complete without tea and black tea in particular for Azerbaijanis and Turks.) I am happy to report that no crumb was left behind and everybody loved the cake!
I came up with this recipe after reviewing a bunch of blueberry Bundt cake recipes online and in the cookbooks I have and playing with measurements, ingredients, and techniques. My blueberry Bundt cake turned out so delicious! Spectacular looking too, with purple specks of blueberries scattered all over the tender interior and peeking through as the cake was sliced.
I used sour cream in the batter, which made the cake extra rich and moist. I also added some lemon peel to balance the sweetness in the cake and add a very subtle tang. If you feel like your cake needs more lemony kick to it, add a tablespoon or two of freshly squeezed lemon juice to the batter.
