|Nutritional Guidelines (per serving)|
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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