BLUEBERRY SOUR CREAM BUNDT® CAKE

Blueberry Sour Cream Bundt® Cake image

Couldn't find a recipe for a blueberry Bundt® cake with the ingredients I had on hand, so I came up with this one. Happy to say that it turned out delicious and is a new family favorite. Works well as a breakfast cake or dessert.

Provided by B L

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 19

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Ingredients

cooking spray
2 tablespoons white sugar, or as needed
1 ½ cups white sugar
½ cup butter, softened
4 eggs
½ cup low-fat milk
½ cup light sour cream
1 teaspoon vanilla extract
2 ½ cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups frozen blueberries
2 cups sifted powdered sugar
2 tablespoons butter, softened
2 tablespoons low-fat milk, or more as needed
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon lemon extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) well with cooking spray and coat with sugar.
Cream sugar and butter for cake together in a bowl using an electric mixer until fluffy. Add eggs, milk, sour cream, and vanilla extract; mix until well blended.
Sift 2 cups flour, baking powder, baking soda, and salt into the batter; stir until well combined. Stir remaining 1/2 cup flour and blueberries together in a separate bowl until berries are coated; fold gently into batter. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 55 minutes. Remove from the oven and let cool for 10 minutes before removing from the pan. Let cool completely before glazing, 20 to 30 minutes more.
While cake is cooling, combine powdered sugar, butter, milk, vanilla extract, almond extract, and lemon extract in a bowl using an electric mixer until smooth, adding additional milk as needed for desired consistency. Place into a zip-top bag and cut the tip of 1 corner. Drizzle glaze over the top and sides of the cooled cake.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 54.3 g, Cholesterol 69 mg, Fat 9.8 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 291.1 mg, Sugar 37.9 g

*** Explore more Blueberry Sour Cream Bundt® Cake Recipes »

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Thato Phahlane

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This is the best blueberry bundt cake recipe I've ever tried. It's so moist and flavorful.

Nakigudde Patience

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This cake is delicious! I love the combination of blueberries and sour cream.

khaled jamous

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I've made this cake several times and it's always a hit. It's the perfect cake for any occasion.

Grijesh Koiri

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This cake is so easy to make and it always turns out perfect. It's my go-to recipe for blueberry bundt cake.

Young D

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I didn't have any sour cream, so I used Greek yogurt instead. The cake still turned out great!

Taylor Figg

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I accidentally used salted butter instead of unsalted butter, but the cake still turned out delicious.

kyopaire Joyce

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I found the recipe to be a bit confusing, but the cake turned out great in the end.

Gabo

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This cake was a bit too sweet for my taste, but it was still very good.

sohaib rind

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I'm not a big fan of blueberries, but I really enjoyed this cake. The sour cream and the glaze balance out the sweetness of the blueberries perfectly.