Thursday, August 13, 2020

SOUR CREAM BLUEBERRY BUNDT CAKE


 SOUR CREAM BLUEBERRY BUNDT CAKE




This Sour Cream Blueberry Bundt Cake is a very simple and delicious recipe!

 

Ingredients:

  • 1 1/2 cups blueberries (fresh or frozen and thawed)
  • 1 cup butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons vanilla
  • 1 cup sour cream
  • 1 2/3 cups flour
  • 2 eggs

Icing

  • 1/2 teaspoon vanilla
  • 1–2 tablespoons milk
  • 2 tablespoons butter, melted
  • 1 1/2 cups powdered sugar

 

Instructions:

  • Preheat oven to 350°F.
  • In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.
  • Turn mixer to low and mix until the flour until just combined.
  • Fold in the blueberries.
  • Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.

Icing

  1. In a medium bowl whisk together the butter, powdered sugar, vanilla, and 1 tablespoon of milk. Add an additional tablespoon of milk if you would like a thinner icing.
  2. Drizzle the icing on the cake when mostly cooled. Enjoy your cake!