Baked with love

For years, Sally McKenney has posted her scrumptious recipes online at SallysBakingAddiction.com. Here, she shares 4 must-try treats from her newest cookbook

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Blueberry Bundt Cake

Generously grease and flour pan before adding batter, Sally suggests

• 2 cups blueberries, washed, dried

• 2¾ cups + 1 Tbsp. all-purpose flour

• 1½ tsp. baking powder

• ¾ tsp. salt

• ½ tsp. baking soda

• 16 Tbsp. unsalted butter, room temp.

• 1¾ cups granulated sugar

• 3 eggs, at room temp.

• 1 cup full-fat sour cream, room temp.

• ⅓ cup + ½ Tbsp. lemon juice, room temp.

• 2 Tbsp. lemon zest + additional for garnish (optional)

• 1 tsp. vanilla extract

• 1 cup powdered sugar, sifted

• 1 Tbsp. heavy cream

● Heat oven to 350°F. Grease 10- to 12-cup Bundt pan with nonstick spray; coat with flour. In small bowl, toss blueberries with 1 Tbs. flour. In second bowl, whisk remaining flour, baking powder, salt and baking soda.

● In stand mixer fitted with paddle, beat butter and granulated sugar on mediumhigh speed until light and creamy, 3 min.

Scrape down sides of bowl. Add eggs; beat until combined. Add sour cream, 1/3 cup lemon juice, 2 Tbs. zest and vanilla. Beat on medium-high until combined, 1 min.

The mixture will look a bit curdled. Add flour mixture and beat on low; the batter should be thick and creamy. Fold in floured blueberries. Pour batter into prepared pan; smooth top. Bake for 55-60 min. or until edges of cake are golden and a pick inserted in center comes out clean. Cool cake in pan on rack for 1 hr.

● Run a knife around edges to loosen cake. Invert cake onto large plate. Cool for at least 30 min. before icing. Icing: In bowl, whisk powdered sugar, 1½ Tbs. lemon juice and cream until smooth.

Drizzle icing on cake; garnish with lemon zest. Store covered at room temp. for up to 2 days or chill for up to 5 days.