I have been making this Blueberry Sour Cream Bundt Cake for years and it always comes out Perfectly Delicious!
I had two LARGE buckets of these Delicious blueberries from our U-Pick excursion and we just can’t eat all of them, I’ve decided to bake something BLUEBERRYLICIOUS for us!
The perfectly picked BLUEBERRIES!
We had a Magical time at the picturesque Blueberry Cottage Farms yesterday!
Buddy the Cat, was observing what I was doing and I think secretly wanted a slice!
This simple but impressive Blueberry Sour Cream Bundt Cake has the perfect balance of moist and cakey texture!
I don’t bake often, but when I do, I look for simple recipes with fewer as possible calories.
How to bake Blueberry Sour Cream Bundt Cake
- 2 Cups Flour
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- dash of Salt
- 2 large Eggs
- 1 Cup Sugar
- 1 Cup Sour Cream
- 1/2 Cup soft light Butter or Margarine
- 1 tsp. Vanilla extract
- 2 Cups Blueberries
- Non-stick Spray
- Bake in the Preheated at 350°F oven for 35 to 45 minutes or until golden.
How to Make the Glaze
Glaze recipe (makes about 1 cup):
– 1 Cup Powdered sugar
– 2 Tbsp. melted Butter
– 4-6 Tbsp. Milk
– ½ Tsp. Vanilla extract
In the medium bowl, stir together until the glaze is smooth.
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