Tube-pan sized cake for winter warmings! Heartwarming on a cold, snowy day.

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a tube pan with 1 tablespoon melted butter and 1 tablespoon flour.

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  • Combine 2 3/4 cup flour, baking powder, baking soda, and salt in a bowl.

  • Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat vanilla into the mixture with the last egg. Pour flour mixture alternately with the sour cream into the butter mixture, mixing until just incorporated into a batter.

  • Mix blueberries, brown sugar, walnuts, and cinnamon.

  • Spread about 1/3 the batter into the bottom of the prepared pan. Sprinkle about 1/3 the blueberry mixture over the batter layer. Spread about 1/2 the remaining batter over the blueberry mixture; top with about 1/3 the remaining blueberry mixture. Spread remaining batter over the blueberry mixture. Top with remaining blueberry mixture.

  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 60 to 65 minutes.

Nutrition Facts

374 calories; protein 5.4g 11% DV; carbohydrates 44.4g 14% DV; fat 20.2g 31% DV; cholesterol 72.3mg 24% DV; sodium 347.4mg 14% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/07/2013
My sons and husband really liked this just the way it was. I thought it was a little dry and needed something. I had some leftover blueberries so I made blueberry sauce from this site to drizzle over it and that made it amazing. Read More
(1)

Most helpful critical review

Rating: 2 stars
06/25/2013
I was disappointed in this recipe. The cake was very dry and seemed rather blah. I won't make it again. Read More
(1)
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/06/2013
My sons and husband really liked this just the way it was. I thought it was a little dry and needed something. I had some leftover blueberries so I made blueberry sauce from this site to drizzle over it and that made it amazing. Read More
(1)
Rating: 2 stars
06/25/2013
I was disappointed in this recipe. The cake was very dry and seemed rather blah. I won't make it again. Read More
(1)
Rating: 4 stars
08/13/2013
We really enjoyed this recipe. Just went to pick more fresh blueberries to make it again. I added extra blueberries (1/2 cup)..more is always better!! Read More
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Rating: 5 stars
07/13/2016
Only thing I did different after reading other reviews was to downsize so many dishes was put all dry ingredients in a bowl and mixed put a well in center and added all wet ingredients except for blueberry mixture. Blended well then layered in bundt pan. Turned out perfect super moist and only 2 bowls to clean up!!! Read More
Rating: 4 stars
07/15/2015
I like this recipe. It came out great the first time I made it but the 2nd time I made it it wouldnt release from the bundt pan. So now I am going to try it in a single layer pan. I used extra blueberries and and mixed them into the batter then topped with strrusel as directed. The streusel is really good and its a great use for blueberries. Read More
Rating: 5 stars
04/13/2020
Excellent recipe. I did everything wrong and it still worked perfectly. I only had a 10x10 pan so I used that. I first combined all dry ingredients including sugar and then all the wet except hot melted butter and merely combined them adding the melted butter in after mixing the others. Then when adding it to the square pan I put some of the streusel in the middle of the dough and then added the rest to the top. After 60 minutes it was done perfectly. Read More
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