Turn off mixer and add the dry ingredients, milk, sour cream, eggs, and vanilla. Return mixer to medium speed and mix until ingredients are just combined, about 2-3 minutes. Turn off mixer and use a spatula to scrape the sides of the bowl, mixing in any wayward ingredients.
Add blueberries to bowl and use a spatula to gently fold them into the dough.
Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean (no crumbs).
Remove cake from oven and allow to cool completely, still in the bundt cake pan, on a wire cooling rack. Prepare glaze while cake is cooling.
For the Glaze
In a small bowl, whisk together powered sugar, vanilla, and heavy whipping cream until smooth.
Check for consistency - if glaze is too thin, add 1 tablespoon of powdered sugar at a time until desired thickness is reached. If glaze is too thick, add 1 teaspoon of heavy whipping cream until glaze is workable.
Putting it all together
Once cake as cooled completely, gently release cake from pan. Using a spoon, drizzle glaze on top of bundt cake. Allow glaze 20 minutes to set before serving.
Serve blueberry bundt cake immediately.
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