Blueberry Bundt Cake
"A dense yet incredibly moist cake speckled with fresh blueberries is seriously hard to resist, and it looks so pretty topped with glaze and sprinkled with berries. A super moist blueberry bundt cake topped with a sweet and simple glaze and fresh plump blueberries. This cake is positively delicious when packed with summer’s favorite little fruit. Blueberry bundt cake is one of those staple cakes. A dense yet incredibly moist cake speckled with fresh blueberries is seriously hard to resist, and it looks so pretty topped with glaze and sprinkled with berries. "
Serves16
Preparation Time5 min
Cooking Time1 hr
Cooking MethodOven
Cooking Vessel Size9 inch, bundt pan, wire cooling racks, hand mixer
Ingredients
- 2 cup All Purpose Flour
- 1 cup Granulated Sugar
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 cup Unsalted Butter
- 3 cup Milk
- 3 cup Sour Cream
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Blueberries
- 2 1/2 cup Powered Sugar
- 1 teaspoon Vanilla Extract
- 1 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 3 tablespoon Milk
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Preheat oven to 350 degrees F. Grease a 9 inch bundt pan.
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In a large bowl, add all cake ingredients except blueberries. With an electric mixer, beat 30 seconds on low until all ingredients are combined. Turn speed up to medium and beat an additional 2-3 minutes.
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Visit https://amandascookin.com/blueberry-bundt-cake/ for full printable recipe.