Description
Indulge in a dessert that’s both sweet and refreshing with this Blueberry Bundt Cake, featuring a delightful balance of sweet blueberries and a hint of lemony zest.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 3/4 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup whole milk
- 2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
Instructions
- Preheat your oven to 350°F (175°C) and grease your Bundt pan.
- Cream together the butter and sugar, then add eggs, vanilla, and almond extract.
- In another bowl, combine flour, baking powder, and salt.
- Blend sour cream and milk in a small bowl.
- Mix wet and dry ingredients alternately into the butter mixture, then fold in blueberries.
- Pour into the pan and bake for 50-60 minutes; cool for 10 minutes before transferring.
- Make the glaze with powdered sugar and lemon juice, and drizzle over the cooled cake.
Notes
Ensure your ingredients are at room temperature for best results. Adjust glaze thickness with powdered sugar or lemon juice as needed.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 150 mg
- Protein: 5 g