A delightful bundt cake featuring blueberries and a hint of lemon, perfect for any occasion.
Preheat your oven to 350°F and generously grease a bundt pan.
Ensure the bundt pan is well-greased to prevent sticking.
In a food processor, combine the flour, granulated sugar, dark brown sugar, and cinnamon for the streusel. Pulse until mixed.
Use short pulses to avoid overmixing.
Add the cold butter and chopped pecans to the streusel mixture and pulse until crumbly. Set aside.
Ensure the butter is cold for a crumbly texture.
In a small bowl, toss the blueberries with the lemon zest. Set aside.
Coating the blueberries with lemon zest enhances their flavor.
In another bowl, whisk together the eggs, sour cream, and vanilla. Set aside.
Whisk until the mixture is smooth for even blending.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
Sift the dry ingredients for a lighter texture.
Add the softened butter and half of the sour cream mixture to the dry ingredients. Mix on low speed until combined.
Mix just until moistened to avoid overmixing.
Gradually add the remaining sour cream mixture in three additions, beating well after each addition until the batter is light and fluffy.
Scrape down the sides of the bowl to ensure even mixing.
Spread half of the batter into the prepared bundt pan. Layer with half of the blueberry mixture and half of the streusel.
Spread the layers evenly for consistent baking.
Repeat the layers with the remaining batter, blueberries, and streusel.
Gently tap the pan to remove air pockets.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Check the cake at 50 minutes to avoid overbaking.
Cool the cake in the pan on a wire rack for 30 minutes. Invert onto a plate and let cool completely.
Ensure the cake is fully cooled before slicing for clean cuts.
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