Yield
12 slices
Time
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.
3
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.
4
Add the blueberries to the bowl, then use a spatula to gently fold them into the batter.
5
Grease a 10-inch bundt cake pan and pour in the cake batter. Once done, send it off to bake!
6
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.
7
Decorate the cake with the sugar glaze as desired.