This is a moist, delicious, made-from-scratch blueberry Bundt cake, and it's much easier to prepare than you might think! Serve this great cake for breakfast or brunch, or serve it as a dessert with vanilla or lemon sauce.
The cake can be iced with a simple vanilla icing (see the instructions below), or dust it with sifted powdered sugar.
- 3 cups all-purpose flour, 13 1/2 ounces
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons butter, softened
- 1 2/3 cup sugar
- 4 large eggs
- 2 teaspoons vanilla
- 8 ounces sour cream
- 2 cups blueberries, rinsed, picked over, stems removed
- Optional Vanilla Icing:
- 1 1/2 cups powdered sugar
- dash salt
- 1 tablespoon soft butter
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons milk
- Heat oven to 350 F. Grease and flour a Bundt cake pan (10-12 cup size).
- In a bowl, combine the all-purpose flour, baking powder, soda, and salt. Set aside.
- In a large mixing bowl, with an electric mixer, cream the 12 tablespoons of butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition.
- Beat in the 2 teaspoons of vanilla.
- Slowly beat in the flour mixture, alternating with the sour cream and ending with the flour. Blend well.
- Fold in the blueberries.
- Bake for 50 to 60 minutes, or until a cake tester or wooden pick comes out clean when inserted into the center of the cake.
- Cool in the pan on a rack for 10 minutes.
- Remove from the pan and cool completely.
- Ice with the vanilla icing, if desired, or dust with sifted powdered sugar.
Optional Vanilla Icing:
- Combine the powdered sugar with the salt, 1 tablespoon of salted butter, and the vanilla.
- Beat in milk, a few teaspoons at a time, until a good drizzling consistency is reached.
- Drizzle or spoon over the cooled cake.
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|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||11 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||3 g|