Description
Indulge in the delightful Blueberrylicious Sour Cream Bundt Cake, a moist and flavorful dessert that combines the tangy sweetness of blueberries with a rich sour cream batter. Topped with a zesty lemon glaze, this cake is a perfect treat for any occasion.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh or frozen blueberries, tossed with 1 tablespoon flour
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease and flour a 10-cup Bundt pan.
- Mix Dry Ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then add vanilla extract. Mix in sour cream until smooth.
- Combine and Bake: Gradually add dry ingredients to wet ingredients, fold in floured blueberries. Pour batter into pan, bake for 55-65 minutes.
- Glaze: Whisk together powdered sugar, lemon juice, and vanilla extract. Drizzle over cooled cake.
Notes
- Tossing blueberries with flour prevents sinking.
- For extra flavor, add lemon zest to the batter.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
