Blueberry Bundt Cake
A moist blueberry Bundt cake, made with fresh blueberries, serves as an excellent option for breakfast or dessert.
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Instructions
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Preheat the oven to 350 F and prepare a 10-12 cup Bundt pan by greasing and flouring it.
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Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl.
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Cream 12 tablespoons of butter and granulated sugar until the mixture is light and fluffy.
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Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in 2 teaspoons of vanilla.
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Alternately beat the dry ingredients mixture with sour cream into the wet ingredients, beginning and ending with the dry, until just blended.
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Gently fold in the fresh blueberries.
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Pour the batter into the prepared Bundt pan.
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Bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
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Cool the cake in the pan on a rack for 10 minutes before removing it to cool completely.
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To make the vanilla icing, combine confectioners' sugar, salt, 1 tablespoon of butter, and vanilla.
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Gradually beat in milk, a few teaspoons at a time, until the icing reaches a smooth drizzling consistency.
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Drizzle the finished icing over the cooled cake.