Photo: Jocelyn Delk Adams
Today’s bright and beautiful Bundt cake comes from Grandbaby Cakes. Does that name ring a bell? Jocelyn Delk Adams was featured as one of our Bloggers of the Week and if you can guess by her blog’s name, she knows her cakes. This recipe was adapted originally from Better Home and Garden's classic sour cream pound cake, but leave it to Adams to work her Grandbaby magic.
Pound cake was a family treat for Adams growing up. In fact, it’s one of the first things she ever learned to bake. But in this recipe, she blends in blueberries to give the cake a dappled, almost lava lamp-like appearance.
She starts her cake by doubling the recipe enough to fill a bundt pan and tips using a showstopper pan. To prevent the blueberries from sinking she lightly coats it with flour and adds it to the batter. Generous amounts of lemon zest give the cake a fresh citrus note, lemon glaze drips down the exterior, and fresh blueberries top the surface—of course, in an asymmetrical arrangement. This is Grandbaby Cakes, after all.
Get this recipe: Blueberry Lemon Pound Cake
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