{"id":16391,"date":"2014-08-04T05:29:00","date_gmt":"2014-08-04T11:29:00","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/blueberry-bundt-cake-with-sour-cream\/"},"modified":"2014-08-04T05:29:00","modified_gmt":"2014-08-04T11:29:00","slug":"blueberry-bundt-cake-with-sour-cream","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/blueberry-bundt-cake-with-sour-cream\/","title":{"rendered":"Blueberry Bundt Cake with Sour Cream"},"content":{"rendered":"

My nanny’s easy recipe for blueberry bundt cake with sour cream is extra moist and full of fresh blueberries. You might ditch the cake mix forever! Can be made in loaf pans or muffins pans as well.  Jump to Recipe<\/a> <\/p>\n

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Meet my nanny’s Blueberry Bundt Cake recipe – it is delicious! Little fresh blueberries work so well in all cakes as they become soft and juicy and add a wonderful deep purple ripple to the cake batter. My nanny (my granny) was a great baker and she would never touch a cake mix! I mean, check out her red wine chocolate cake<\/a>! Lady knew what tastes good. <\/p>\n

This easy bundt cake recipe creates a blueberry sour cream cake that\u2019s moist enough to be served without the glaze too if you prefer to save some calories.<\/p>\n

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Frozen or Fresh Blueberries?<\/h2>\n

Although I used fresh blueberries, I\u2019m sure many of you are wondering if you can make this bundt cake with frozen. While I do usually use frozen blueberries because of convenience, they dye my cake batter blue, which is why I prefer using fresh.<\/p>\n

If you don\u2019t have fresh blueberries on hand, frozen will work, but be sure to use them straight from the freezer. Because if they thaw, they\u2019ll bleed into the cake batter instead of forming nice ripples. Coat the berries in flour to help prevent them from sinking to the bottom, then quickly add them into the batter and mix as gently and sparingly as possible until combined. <\/p>\n

How to make Blueberry Bundt Cake:<\/h2>\n

\"butter<\/p>\n

Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. This will take a good 4 minutes. Make sure your butter is at room temperature.<\/p>\n

Add the eggs ( also at room temperature) one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.<\/p>\n

Beat in the vanilla extract, flour and baking powder until well mixed. Add the sour cream ( at room temperature) and mix well until everything is combined and the mixture is light and fluffy.<\/p>\n

\"fresh<\/p>\n

Gently stir in the blueberries by hand until evenly dispersed.<\/p>\n

Pour the mixture into the prepared ring mold and smooth over with a palette knife. Bake in the preheated oven for 40 minutes<\/p>\n

Sweet Blueberry Glaze Topping<\/h2>\n

Topping the blueberry bundt cake with a sweet blueberry glaze makes it oh so pretty and photogenic. If you want to skip it, rest assured that the cake is flavorful enough by itself. <\/p>\n

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This cake also bakes beautifully in a tube pan, if you don’t have a bundt pan. The benefit of baking in a tube pan is that it bakes right side up, as opposed to a bundt pan, which bakes upside down.<\/p>\n

Tips: <\/h2>\n