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

 

 

 

30 comments

  1. diane says:

    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.

  2. Dina says:

    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?

    • nettiemoore11 says:

      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.

    • nettiemoore11 says:

      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

  3. Shirley says:

    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

    • nettiemoore11 says:

      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.

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