Blueberry Sour Cream Bundt Cake
This super simple cake is so delicious... and it goes great with a cup of coffee.
2 cups Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
Dash of Salt
2 large Eggs
1 cup Sugar
1 cup Sour Cream
1/2 cup Butter (softened)
1 teaspoon Vanilla Extract
2 Cups Blueberries
Preheat oven to 350°.
In a large bowl, mix Flour, Baking Powder, Baking Soda, and Salt.
In a separate bowl, whisk together Butter, Sugar, Eggs, Sour Cream, and Vanilla Extract.
In a third small bowl, add washed and dried Blueberries, coated with a tablespoon of Flour.
Mix wet and dry ingredients together.
Carefully fold in Blueberries. Be careful not to overmix.
Spray Bundt pan liberally with non-stick spray.
Bake 35-45 minutes till a toothpick inserted into the center comes out clean.
1 cup Powdered Sugar
2 tablespoons Melted Butter
4-6 tablespoons of Milk
1/2 teaspoon Vanilla Extract
In a medium bowl, stir together until the glaze is smooth.
Note - I should have sifted the powdered sugar in the glaze, it would have been prettier. The Man said the pockets of extra sweet were awesome!