Incredibly moist and delicious Best Blueberry Bundt Cake! That glaze is over the top amazing!
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!
I knew that this cake would be a hit! I have a case of Maine blueberries, so I thought a blueberry bundt cake would be wonderful, I was right!! For this cake, you can use frozen blueberries as well. Make the batter. Pour into a prepared bundt cake pan.
Bake and flip cake out of pan.
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! That glaze is amazing and the cake is so light and fluffy!
Look at how moist and beautiful that cake is!
Try to not to eat the second slice, I dare you! LOL!!
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!!! Pay no attention to him, he’s an artist, I guess he thought the blueberries were poppy seeds? I have no clue! LOL.
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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!
Please enjoy my video!
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- 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.
- Preheat oven to 350 degrees.
- Butter and flour a bundt pan.
- Whisk flour, baking powder and salt together.
- With an electric mixer, beat together sugar and butter until fluffy.
- Continue beating, adding eggs, one at a time.
- Add vanilla and zest, mix well.
- Gradually add in dry ingredients alternating with buttermilk, ending with flour mixture.
- Turn off mixer and gently fold in blueberries.
- Pour batter into a bundt pan.
- Bake until a cake tester or wooden skewer comes out clean about 50 minutes to an hour.
- Cool cake on rack for 15 minutes.
- Turn cake onto cake plate and cool completely before frosting.
- Sour Cream Icing:
4 tablespoons butter – softened
1/2 cup sour cream
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1/4 teaspoon salt
2 2/4 cups confectioners sugar
- Using a hand mixer, cream butter, sour cream, vanilla and lemon juice until smooth.
- Gradually add confectioners sugar.
- Add salt and mix until smooth.
- Pour icing around top of cake allowing it to run down the sides.
Serving Size1 slice
Amount Per Serving Calories 390 Total Fat 14g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 5g Cholesterol 79mg Sodium 368mg Carbohydrates 61g Fiber 2g Sugar 33g Protein 7g
Nettie is a wife and mother who is passionate about cooking and baking… especially when easy meals are involved! With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
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