A sweet and fluffy breakfast treat.
1, 6 lb. Bundt Cake
7½ tbsp [103g] unsalted butter, softened
3/4 cup + 1 tbsp [192g] granulated sugar
2 lemons, zested
1 [55g] egg
1 tsp [4g] vanilla extract
1/3 cup + 2 tbsp [110g] sour cream
3/4 c [110g] sifted cake flour
1/4 tsp [1.7g] kosher salt
1/2 tsp [2.2g] baking powder
1/3 cup [55g] dried blueberries
1/3 cup [55g] frozen wild blueberries
1/2 cup [77g] Guittard Unsweetened Chocolate Baking Bar 100% Cacao, chopped
Preheat oven to 350°F and bring all ingredients to room temperature. Butter the inside of a 6-cup Bundt® pan and coat with sugar.
Cream together butter, sugar, and lemon zest until pale and smooth.
Gradually add egg, vanilla, and sour cream. Mix until light and fluffy.
Add flour, salt, and baking powder until just blended. Then add blueberries and chopped baking bars and mix until well combined.
Scoop batter into the Bundt® pan and bake for 30-35 minutes or until golden brown.
Dust with powdered sugar and serve at room temperature.
https://www.guittard.com/in-the-kitchen/recipe-print/chocolate-blueberry-coffee-cake