Blueberry Sour Cream Bundt Cake

4.0
(5)

Couldn't find a recipe for a blueberry Bundt cake with the ingredients I had on hand, so I came up with this one. Happy to say that it turned out delicious and is a new family favorite. Works well as a breakfast cake or dessert.

2
2
Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
30 mins
Total Time:
1 hrs 30 mins
Servings:
16
Yield:
1 tube cake

Ingredients

  • cooking spray

  • 2 tablespoons white sugar, or as needed

Cake:

  • 1 ½ cups white sugar

  • ½ cup butter, softened

  • 4 eggs

  • ½ cup low-fat milk

  • ½ cup light sour cream

  • 1 teaspoon vanilla extract

  • 2 ½ cups all-purpose flour, divided

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 cups frozen blueberries

Glaze:

  • 2 cups sifted powdered sugar

  • 2 tablespoons butter, softened

  • 2 tablespoons low-fat milk, or more as needed

  • ½ teaspoon vanilla extract

  • ½ teaspoon almond extract

  • ½ teaspoon lemon extract

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) well with cooking spray and coat with sugar.

  2. Cream sugar and butter for cake together in a bowl using an electric mixer until fluffy. Add eggs, milk, sour cream, and vanilla extract; mix until well blended.

  3. Sift 2 cups flour, baking powder, baking soda, and salt into the batter; stir until well combined. Stir remaining 1/2 cup flour and blueberries together in a separate bowl until berries are coated; fold gently into batter. Pour into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 55 minutes. Remove from the oven and let cool for 10 minutes before removing from the pan. Let cool completely before glazing, 20 to 30 minutes more.

  5. While cake is cooling, combine powdered sugar, butter, milk, vanilla extract, almond extract, and lemon extract in a bowl using an electric mixer until smooth, adding additional milk as needed for desired consistency. Place into a zip-top bag and cut the tip of 1 corner. Drizzle glaze over the top and sides of the cooled cake.

Nutrition Facts (per serving)

319 Calories
10g Fat
54g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 319
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 28%
Cholesterol 69mg 23%
Sodium 291mg 13%
Total Carbohydrate 54g 20%
Dietary Fiber 1g 4%
Total Sugars 38g
Protein 4g
Vitamin C 1mg 3%
Calcium 68mg 5%
Iron 1mg 7%
Potassium 76mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love