Shabbat Bundt
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 Servings
Ingredients
  • Cake:
  • 2 ½ cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup pareve (non-dairy) margarine spread
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup pareve (non-dairy) sour cream
  • 2 cups frozen blueberries
  • 1 tbsp all purpose flour
  • Glaze (optional):
  • Juice and zest of one lemon
  • 1 tsp cold water
  • 1 ½ cups confectioner’s sugar
  • * Please note, this recipe can be adapted to be dairy if non-dairy margarine spread is substituted with regular butter and non-dairy sour cream with regular sour cream
Instructions
  1. Preheat oven to 350 degrees F.
  2. Liberally spray bundt pan with non-stick spray.
  3. In a large bowl, combine flour, baking powder and salt. Set aside.
  4. In a separate large bowl, use a hand mixer to combine margarine, brown sugar, granulated sugar, eggs, zest, vanilla, and sour cream.
  5. Once mixture of wet ingredients is well combined, gradually add dry mixture until combined.
  6. In a small bowl, sprinkle blueberries with 1 tbsp flour.
  7. Use a spatula to gently fold in blueberries.
  8. Pour batter into prepared bundt pan and bake for about 45-50 minutes or until a toothpick that is inserted comes out clean.
  9. Allow to fully cool before carefully flipping onto a plate.
  10. To make glaze, whisk together confectioner’s sugar, lemon juice, zest and water.
  11. Pour over cooled cake directly, or serve alongside individual slices.
Recipe by Chef Times Two at https://www.cheftimestwo.com/shabbat-bundt/