Dessertscookiesandcups4.7
Sour Cream Blueberry Bundt Cake
I made this Sour Cream Blueberry Bundt Cake over the weekend and couldn't wait to share the recipe! It's CRAZY moist, soft and loaded with fresh blueberries!
👥 10 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 25 min🔥 Cook: 50 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
- whisk
📝 Preparation Steps
1
Preheat oven to 350°F.
2
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.
butter, room temperature1 cupbutter, melted2 tablespoonseggs2vanilla2 teaspoonsteaspoon vanilla1/2baking powder1 teaspoon
3
Turn mixer to low and mix until the flour until just combined.
4
Fold in the blueberries.
5
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.
6
Allow the cake to cool in the pan for ⏱️ 15 minutes and then invert the pan onto a wire rack to cool completely.
7
Icing
8
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.
butter, room temperature1 cupbutter, melted2 tablespoonsvanilla2 teaspoonsteaspoon vanilla1/2
9
Drizzle the icing on the cake when mostly cooled.
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