Best Blueberry Sour Cream Bundt Cake Recipes

BLUEBERRY SOUR CREAM BUNDT® CAKE

Blueberry Sour Cream Bundt® Cake image

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.

Provided by B L

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 19

Ingredients

cooking spray
2 tablespoons white sugar, or as needed
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
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

Steps:

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.
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.
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.
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.
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 : Calories 318.6 calories, Carbohydrate 54.3 g, Cholesterol 69 mg, Fat 9.8 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 291.1 mg, Sugar 37.9 g

BLUEBERRY SOUR CREAM BUNDT CAKE

Blueberry Sour Cream Bundt cake image

It is a very moist delicious cake. The sliced almonds on the bottom with the brown sugar is so yummy. Great paired with vanilla ice cream. Also if you like you can swap out the blueberries for dried cranberries. It is tasty either way.You won't just eat one piece believe me...

Provided by Nor Mac @Adashofloverecipepage

Categories Other Breakfast

Number Of Ingredients 15

Ingredients

1 1/2 stick(s) butter softened
2 cup(s) sugar
3 - eggs room temperature
1 teaspoon(s) almond extract,or 2 tsp of vanilla
2 cup(s) flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/3 cup(s) chopped almonds.( food processor to chop them)
1/4 cup(s) almonds ground up
1 cup(s) sour crean
1 1/4 cup(s) blueberries (fresh or frozen(if frozen thaw first)
cup(s) optional use dried cranberries instead of blueberries
1/2 cup(s) sliced almonds
1/2 cup(s) brown sugar
1/2 cup(s) powdered sugar for dusting cake

Steps:

heat oven to 325 degree's Grease and flour a Bundt pan.
beat sugar and butter together until fluffy. Add the eggs,almond flavoring,and salt. Mix really well.
Mix the baking powder and flour together and add to butter mixture. Stir in well. Add the sour cream,and mix together well.
mix in the ground almonds,and the chopped almonds. Fold in the blueberries really well.
Put batter in pan. Sprinkle with a mixture of sliced or chopped almonds with the brown sugar.Bake at 325 for 70 minutes,or until pick comes out clean.
When done. Let cool about 10-15 minutes before removing from pan. Let cool on wire rack after removing from pan. Dust with powdered sugar. or make a thin glaze with powdered sugar and water.