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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Sour Cream Blueberry Bundt Cake Recipe

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This recipe for Sour Cream Blueberry Bundt Cake is from Mama Mary's Cookbook II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter, room temperature
1 1/2 c. granulated sugar
2 eggs
2 tsp. vanilla
1 c. sour cream
1/2 tsp. kosher salt
1 tsp. baking powder
1 2/3 c. flour
1 1/2 c. blueberries (fresh or frozen and thawed)

Icing:
2 Tbsp. butter (melted)
1 1/2 c. powdered sugar
1/2 tsp. vanilla
1-2 Tbsp. milk

Directions:
Directions:
1. Preheat oven to 350ºF.
2. Mix butter and sugar together on medium speed for 2 minutes or until light and fluffy. Add eggs, vanilla, sour cream, salt and baking powder, mix for additional minute until smooth, scraping the sides of bowl as needed.
3. Add flour and mix on low just until combined.
4. Fold in blueberries
5. Coat 9-10 inch bundt pan with baking spray. Spread cake batter in pan and bake for 45-55 minutes or until toothpick inserted into center comes out clean.
6. Cool cake in pan for 15 minutes, then invert pan onto a wire rack to cool completely.

Icing:
1. In medium bowl, whisk together butter, powdered sugar, vanilla and 1 Tbsp. milk. Add additional tablespoon of milk for thinner icing.
2. Drizzle the icing on the cake when mostly cooled (slightly warm).

Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
1 hour, 15 minutes
Personal Notes:
Personal Notes:
Baking spray works best when greasing pan just before filling pan with batter.
Store airtight for up to 3 days.

 

 

 

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