Blueberry Cake

Blueberry Cake Friends send me recipes like you can not even imagine. I think I need a staff like Martha Stewart, then I may be able to bake three or four recipes at a time! What a dream! It's blueberry Season and Maine blueberries are so amazing. I have five quarts, so I have been searching through Pinterest for the perfect recipe. I wanted a Blueberry Sour Cream Bundt Cake and this is what I chose. This is a wonderfully light and fluffy cake with lemon zest and a sour cream lemon glaze. It turned out perfect! I asked hubs to critique it. Well he is no help, this is what he said, " MMM not as many poppy seeds as the last one." WHAT???? I think my voice raised a bit, I said, "There aren't any poppy seeds in this cake or the last cake I baked, you are off your rocker..." HMMPPPHH, have to find a new critic!!! Well I did have six of my daughter's friends try a piece, they loved it. P.S. There aren't any poppy seeds in this cake or any other cakes that I have baked ever.... yet!
Blueberry Cake

Rating: 51

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 1 Cake

Serving Size: 1 slice

It’s blueberry Season and Maine blueberries are so amazing. I have five quarts, so I have been searching through Pinterest for the perfect recipe. I wanted a Blueberry Sour Cream Bundt Cake and this is what I chose. This is a wonderfully light and fluffy cake with lemon zest and a sour cream lemon glaze. It turned out perfect! I asked hubs to critique it. Well he is no help, this is what he said, ” MMM not as many poppy seeds as the last one.” WHAT???? I think my voice raised a bit, I said, “There aren’t any poppy seeds in this cake or the last cake I baked, you are off your rocker…” HMMPPPHH, have to find a new critic!!!

Well I did have six of my daughter’s friends try a piece, they loved it.

P.S. There aren’t any poppy seeds in this cake or any other cakes that I have baked ever…. yet!

Ingredients

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 2/3 cups sugar
  • 3/4 cups unsalted butter (1 1/2 sticks) – room temperature
  • 3 large eggs – room temperature
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla
  • 1 cup buttermilk (scant 1 cup of milk with 1 tablespoon vinegar)
  • 2 cups fresh blueberries – mixed with 1 tablespoon of flour.
  • *This will keep the berries from sinking to bottom of pan while baking.
  • *Frozen berries can also be used.

Instructions

  1. Preheat oven to 350 degrees.
  2. Butter and flour a bundt pan.
  3. Whisk flour, baking powder and salt together.
  4. With an electric mixer, beat together sugar and butter until fluffy.
  5. Continue beating, adding eggs, one at a time.
  6. Add vanilla and zest, mix well.
  7. Gradually add in dry ingredients alternating with buttermilk, ending with flour mixture.
  8. Turn off mixer and gently fold in blueberries.
  9. Pour batter into bundt pan.
  10. Bake until a cake tester or wooden skewer comes out clean about 50 minutes to an hour.
  11. Cool cake on rack for 15 minutes.
  12. Turn cake onto cake plate and cool completely before frosting.
  13. Sour Cream Icing
  14. 4 tablespoons butter – softened
  15. 1/2 cup sour cream
  16. 1/2 teaspoon vanilla
  17. 1/2 teaspoon lemon juice
  18. 1/4 teaspoon salt
  19. 2 2/4 cups confectioners sugar
  20. Using a hand mixer, cream butter, sour cream, vanilla and lemon juice until smooth.
  21. Gradually add confectioners sugar.
  22. Add salt and mix until smooth.
  23. Pour icing around top of cake allowing it to run down the sides.
http://mooreorlesscooking.com/2013/08/18/blueberry-cake/
 Recipe adapted from A Southern Soul  Linked up to these parties: Tampa Cake Girl
 
 
  • linda

    I leave out the lemon juice and lemon zest as my daughter is highly allergic to anything citrus

    • http://mooreorlesscooking.wordpress.com nettiemoore11

      Okay, that is a great idea.

  • Debbie

    Can these be made into muffins?

    • http://mooreorlesscooking.wordpress.com nettiemoore11

      Yes they could, yum!

  • diane

    the frosting recipe makes enough for about 20 cakes. so I would at least quarter the recipe. i have over 2 cups of the frosting left.

    • http://mooreorlesscooking.wordpress.com nettiemoore11

      sounds great.

    • https://www.facebook.com/terri.seibech Terri Seibech

      It only has 2 1/2 cups powdered sugar in it…so 2 cups left over??????

      • http://mooreorlesscooking.wordpress.com nettiemoore11

        All of the powdered sugar is used, there is not any left over.

  • http://igoogle linda moneypenny

    this may be a dumb question but what is lemon zest

    • http://mooreorlesscooking.wordpress.com nettiemoore11

      Hi Linda,

      There are no dumb questions, thanks for asking, I should not assume that everyone knows what lemon zest is. Here is a little tutorial: http://www.youtube.com/watch?v=E2phFht2JMA

      • http://igoogle linda moneypenny

        ty so much

  • Dina

    I made this cake last night just like the instructions and my cake didn’t look wet and full of blueberries like the picture. Don’t get me wrong, the cake was still good, but it didn’t look wet like the picture. My cake was firm like pound cake. Why was there such a difference?

    • http://mooreorlesscooking.wordpress.com nettiemoore11

      Hi Dina,

      This cake was light and fluffy, not wet, the icing is smooth, if that is what you mean by wet. Maybe it was over beaten if the texture of the cake was firm, or maybe it was overbaked, that is the only thing that I can think of. This is the first time I have heard of this from anyone, I have had great reviews. Sorry this happened to you.

  • http://mooreorlesscookingblog tina marie tillery

    when you say “frozen blueberries” may be used, are they thawed first?.
    I’m speaking of the blueberry cake with frosting.

    • http://mooreorlesscooking.wordpress.com nettiemoore11

      No need to thaw the blueberries. I have made this cake with frozen and fresh, both times the cake came out perfect!

  • http://gypsyheartandsoul.blogspot.com/ Pat

    Looks absolutely decadent! So glad I found your blog ~ am now a new follower.

    Pat

    • http://mooreorlesscooking.wordpress.com nettiemoore11

      Thank you Pat and welcome!

  • http://facebook Donna

    When I try to print the recipe I get all the pages I mean like 2-3 pgs or more. Is there a way that you can put in a link for the recipe only?

    • http://mooreorlesscooking.wordpress.com nettiemoore11

      Hi Donna,

      I have tried so many times to post a print recipe link, it just doesn’t work, can you try to copy and paste the recipe in your favorites? Hope this works for you, Nettie

  • karenj

    will try this soon sounds good

    • http://mooreorlesscooking.wordpress.com nettiemoore11

      Enjoy!

  • lola

    Please can you attend the recipe by video?

  • Christine

    I dont understand what scant milk with vinegar means lol. Please explain. Thanks :)

    • http://mooreorlesscooking.wordpress.com nettiemoore11

      Christine,

      Scant means “just barely.” In cooking, scant refers to an amount that’s just barely reaching; in other words, not packed.
      When a recipe calls for a scant cup or scant teaspoon of something, don’t fill the measuring cup or spoon to the top. Instead, use slightly less than the required amount.

      Don’t Fill the measuring cup all the way to the top with milk, add vinegar to fill to the top of measuring cup.

      Nettie

  • debi

    This looks wonderful! Can’t wait to try it. :)

    • http://mooreorlesscooking.wordpress.com nettiemoore11

      Thank you Debi! Nettie

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  • http://facebook Shirley

    Like this receipt…Can one use a 9 x 13 cake pan —is there enough batter to use this size of a pan? Really want to try this, I use this sz pan & freeze most of the cakes for later. Thanks, Shirley

    • http://mooreorlesscooking.wordpress.com nettiemoore11

      Hi Shirley,

      Be sure your batter won’t overflow. it should take up no more than 1/2 the depth of the pan to be safe. if you have more, make some cupcakes too.
      Estimate on the low side for bake times and after that just keep checking and rotating the pans.

  • http://picnicnz.blogspot.co.nz/ Nicole Neverman

    Thank you so much for attending week 17 of
    #PureBlogLove and linking your fantastic blog post, I can’t wait to see what
    you have in store for our next party, Thursday 8 PM EST- Sundays at midnight. Your
    post has been added to the #PureBlogLove Pinterest board for all to see :) Have
    a great day!

    Nicole

    • http://mooreorlesscooking.com/ nettie

      Thank you for pinning Nicole! Nettie

  • http://www.21stcenturyhousewife.com/ April Harris

    All those lovely blueberries are making my mouth water! What a beautiful cake!

    • http://mooreorlesscooking.com/ nettie

      Thank you April! Nettie

  • Linda (Meal Planning Maven)

    A beautiful cake Ms. Nettie…and no doubt delish!

    • http://mooreorlesscooking.com/ nettie

      Thank you Linda! Nettie

  • http://picnicnz.blogspot.co.nz/ Nicole Neverman

    This cake sounds absolutely beautiful and moist, Nettie. This is on my must try list :)

    • http://mooreorlesscooking.com/ nettie

      Thank you Nicole, it is one of our favorites! Nettie

  • http://mooreorlesscooking.com/ nettie

    Thank you Peter! Nettie

  • Patricia Conte

    Looks amazing! I just learned the trick for keeping the berries from sinking to the bottom :)

    • http://mooreorlesscooking.com/ nettie

      Thank you Patricia! Nettie