Bundt Blueberry Cake

Friday, June 25, 2021

This cake is super simple to make and its delicious. A moist and delicious breakfast blueberry Bundt cake that is perfect for serving a large crowd (I usually make it around the holidays because it works well with fresh or frozen raspberries)
What you will need:2 c blueberries, frozen (thawed) or fresh
1 tbs all-purpose flour, to coat blueberries before adding to mix
2 3/4 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 c butter, unsalted, room temperature
2 c brown sugar
4 eggs, room temperature
2 tsp vanilla extract
1/4 c vegetable oil
1 c sour cream, full fat, room temperature
How to make it:
Preheat oven to 350°F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another large mixing bowl, beat the butter and sugar for about 4-5 minutes until light and fluffy
Mix in the eggs one a time until well combined, then mix in the vanilla. Add oil
Add the dry ingredients, alternating with the sour cream in small amounts.
Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.

Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
Remove from the oven and cool. Turn upside down onto a cooling rack. Once cooled, place on a platter and dust with powder sugar.

use this recipe and modified. 

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