Blueberry Bundt Cake
Servings: 16 servings
Calories: 285cal
Ingredients
- 2 ⅓ cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup unsalted butter softened
- ¾ cup milk
- ¾ cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries up to 2 cups - fresh or frozen
Glaze
- 2 ½ cups powdered sugar i.e. icing sugar, confectioners sugar
- 1 teaspoon vanilla extract
- 3 Tablespoons milk or heavy cream
Instructions
- Preheat oven to 350 degrees F. Grease a 9 inch bundt pan.
- In a large bowl, add all cake ingredients except blueberries. With an electric mixer, beat 30 seconds on low until all ingredients are combined. Turn speed up to medium and beat an additional 2-3 minutes.2 1/3 cups all purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1/2 cup unsalted butter, 3/4 cup milk, 3/4 cup sour cream, 2 eggs, 1 teaspoon vanilla extract
- Stir blueberries into cake batter. Pour into bundt pan and bake 50-60 minutes, until toothpick comes out clean in the center.1 1/2 cups blueberries
- Leave cake to cool in pan for 15-20 minutes before turning out onto a cooling rack.
- Make glaze by whisking all ingredients together in a medium bowl until desired consistency is reached. Pour onto cooled cake. Add additional fresh blueberries if desired. Let set before serving.2 1/2 cups powdered sugar, 1 teaspoon vanilla extract, 3 Tablespoons milk
Video
Notes
- If you're using salted butter, omit the salt called for in the ingredient list.
- If using fresh blueberries, you can toss them in a light coating of flour to avoid them sinking to the bottom of the pan.
Nutrition
Serving: 1slice | Calories: 285cal | Carbohydrates: 48g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 166mg | Potassium: 87mg | Fiber: 1g | Sugar: 33g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
