2 hours 45 minutes
This deliciously soft and crumbly sour cream blueberry bundt cake is chock-full of fresh (or frozen!) blueberries and topped with a simple sugar glaze.
Blueberry Bundt Cake ‣ 2 1/3 cup all-purpose flour ‣ 1 teaspoon baking soda ‣ 1/2 teaspoon salt ‣ 1/2 teaspoon baking powder ‣ 1 cup granulated sugar ‣ 1/2 cup unsalted butter, softened ‣ 3/4 cup milk ‣ 3/4 cup sour cream ‣ 2 large eggs ‣ 1 teaspoon vanilla extract ‣ 1 1/2 cup blueberries, frozen or fresh, plus more for decorating (optional) Glaze ‣ 2 1/2 cup powdered sugar ‣ 1 teaspoon vanilla extract ‣ 3 tablespoon heavy whipping cream
Using a stand mixer (or hand mixer + large bowl), cream together the sugar and butter until nice and fluffy.
In a medium bowl, mix together the following ingredients: flour, baking soda, salt, and baking powder.
Add the mixed dry ingredients and the milk, sour cream, eggs, and vanilla to the bowl. Mix until the ingredients are incorporated. Stop the mixer again and use a spatula to gently scrape together any wayward ingredients.
Add the blueberries to the bowl, then use a spatula to gently fold them into the batter.
Grease a 10-inch bundt cake pan and pour in the cake batter. Once done, send it off to bake!
Once the cake is baked and cooled, mix up the mixing by whisking together the powdered sugar, vanilla, and heavy whipping cream in a small bowl.
Decorate the cake with the sugar glaze as desired.