SOUR CREAM BLUEBERRY BUNDT CAKE
This Sour Cream Blueberry Bundt Cake was left by me and could not wait to share the recipe! It is CRAZY tender and rich with blueberries that are stunning!
I meanI suppose I kinda-sorta do it. Obviously, we all would prefer a blueberry cake that is stunning. Like every ordinary person would, but strawberries will be eaten by me. My children, however, claim they aren't liked by them.
I love to wash them since blueberries often turn if you do not rinse off the blue juice, you batter blue
Ingredients
Directions
I meanI suppose I kinda-sorta do it. Obviously, we all would prefer a blueberry cake that is stunning. Like every ordinary person would, but strawberries will be eaten by me. My children, however, claim they aren't liked by them.
I love to wash them since blueberries often turn if you do not rinse off the blue juice, you batter blue
Ingredients
- 2 eggs
- 2 tsp vanilla
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 1 2/3 cups bread
- 2 tbsp butter
- 1/2 tsp vanilla
- 1--2 tbsp milk
Directions
- Combine and sugar until fluffy and light. Add vanilla, eggs, sour cream, salt, and baking powder, and blend until smooth for a further minute, scraping the sides of the bowl.
- Turn mixer to low and blend until the flour until just blended.
- Coat a 9-10 inch bundt pan with soda. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted into the centre comes out clean.
- Permit the cake to cool in the pan for 15 minutes then invert the pan on a wire rack to cool.
- Icing
- Whisk together powdered sugar, the butter, vanilla, and 1 tbsp of milk. In case you'd prefer a icing add an extra tablespoon of milk.
- Drizzle the icing on the cake if chilled.
- I find that when I'm using soda to grease my bundt pan, then it functions when I spray on it before I fill out the pan with batter.
- Store airtight for up to 3 times.