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, tender and loaded with recent blueberries!



My children are loopy about blueberry desserts. Blueberry donuts? Gimme. Blueberry Muffins? Can’t make them quickly enough. Blueberry Cake? Gone in minutes.

But a bowl of recent blueberries? No thank you, please.

I mean, I guess I kinda-sorta get it. Of course, we might all want a beautiful blueberry cake. But I will devour recent blueberries, like several common user would. My kids, however, declare they don’t like them.

The international maintains to baffle me.

Anyhow, like I said, they simply fought over the final piece of this cake, which lasted approximately 12 minutes in my house. They’re savages.

Super moist Sour Cream Blueberry Bundt Cake

The cake is tremendous easy to make.

And yes, you may use recent or frozen blueberries. Fresh aren’t in season yet proper the following in NJ, so I used frozen, but I thawed them and gave them a nice rinse.

Super moist Sour Cream Blueberry Bundt Cake

I want to rinse them simply due to the fact frozen blueberries have a tendency to turn you batter fully blue when you don’t rinse off the more blue juice 🙂

Super moist Sour Cream Blueberry Bundt Cake

Fold the berries into the easy batter. This has sour cream so as to feature more moistness…hence the name…

Super moist Sour Cream Blueberry Bundt Cake
Always Spray Your Bundt Pan with Non-Stick Spray

If you're utilizing baking spray to oil your bundt pan, I actually have discovered that if I spray the pan proper earlier than including the batter I actually have higher effects while I take away the cake from the pan. I am now not certain the motive for this, but after I spray the pan earlier than I make the batter and set it apart I actually have had issues with the cake sticking. Spraying proper earlier than I upload the batter has given me probably one of the foremost consistent effects at elimination the cake.

Super moist Sour Cream Blueberry Bundt Cake

See? Perfection!

Super moist Sour Cream Blueberry Bundt Cake

Now you may dirt this with powdered sugar…

OR

you might make icing. Choose wisely. 🙂

Super moist Sour Cream Blueberry Bundt Cake

Stunning and delicious.

Can you even?

Super moist Sour Cream Blueberry Bundt Cake

This won’t final long. I promise you that.

Super moist Sour Cream Blueberry Bundt Cake

You might even upload in a tablespoon of lemon zest into the batter and make this a Lemon Blueberry Bundt Cake!

======================================

Enjoy!
Sour Cream Blueberry Bundt Cake

    Author: Cookies & Cups Prep Time: 25 minutes Cook Time: 50 minutes Total Time: 1 hour 15 minutes Yield: serves 10 1x Category: Dessert Method: Oven Cuisine: French


I made this Sour Cream Blueberry Bundt Cake over the weekend and couldn’t wait to share the recipe! It’s CRAZY moist, tender and loaded with recent blueberries!
 

Ingredients

    1 cup butter, room temperature
    1 1/2 cups granulated sugar
    2 eggs
    2 teaspoons vanilla
    1 cup sour cream
    1/2 teaspoon kosher salt
    1 teaspoon baking powder
    1 2/3 cups flour
    1 1/2 cups blueberries (fresh or frozen and thawed)

Icing

    2 tablespoons butter, melted
    1 1/2 cups powdered sugar
    1/2 teaspoon vanilla
    1–2 tablespoons milk

Instructions

    Preheat oven to 350°F.
    In the bowl of your stand mixer equipped with the paddle attachment, blend the butter and sugar collectively on medium velocity for 2 minutes, till pale and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and blend for an extra minute till smooth, scraping the aspects of the bowl as necessary.
    Turn mixer to low and blend till the flour till simply combined.
    Fold within the blueberries.
    Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter within the pan and bake for 45-55 minutes, or till a toothpick inserted within the middle comes out clean.
    Allow the cake to cool within the pan for 15 minutes after which invert the pan onto a wire rack to cool completely.

Icing

    In a medium bowl whisk collectively the butter, powdered sugar, vanilla, and 1 tablespoon of milk. Add an extra tablespoon of milk when you want a thinner icing.
    Drizzle the icing at the cake while oftentimes cooled.

Notes

I discover that if I am utilizing baking spray to oil my bundt pan, it really works finest if I spray it simply earlier than I fill the pan with batter.

Store hermetic for as much as 3 days.

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