Chef John Folse’s Cookbook: Coat Your Blueberries in Flour

Have your cake and eat it too!


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Prep Time: 2 Hours

Yields: 10–12 Servings

A dish like this is a rare treasure: a simple dessert created in minutes at the hand of even the most inexperienced baker. This “mix and dump” cake placed in a bundt pan and further flavored with citrus and blueberries is a great place to begin your in-home baking career and the perfect cake to wow your friends!


¼ cup lemon juice

2 tbsps grated lemon zest

2 cups blueberries

2½ cups plus 1 tsp all-purpose flour, divided

2 tsps baking powder

½ tsp salt

1 cup unsalted butter, room temperature

1 cup packed light brown sugar

1 cup granulated sugar

4 large eggs, divided

1 tsp vanilla extract

1 cup sour cream, divided

2½ cups confectioners’ sugar


Arrange oven rack in lower position and preheat oven to 350°F. Coat a 12-cup Bundt pan with nonstick cooking spray and set aside. In a medium bowl, whisk together 2½ cups flour, baking powder and salt. Set aside. Using a mixer on high speed, cream butter, brown sugar and granulated sugar until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low, add flour mixture in 3 additions, alternating with 2 additions of sour cream. Set aside. In a medium bowl, toss blueberries and zest with remaining teaspoon flour. Gently fold fruit into batter. Spread batter in prepared pan. Bake cake on bottom rack of oven 60–70 minutes or until a toothpick inserted into center of cake comes out clean. Remove pan from oven and let cool 20 minutes. Invert cake onto a rack and allow to cool completely, top-side up. In a large mixing bowl, combine confectioners’ sugar and lemon juice, stirring continuously until well combined and all lumps are broken up. Pour evenly over cooled cake. NOTE: Take care the cake is cooled completely or the glaze will soak into the cake.

Recipe courtesy of Chef John Folse