BLUEBERRY BUNDT CAKE
Steps:
- Gather the ingredients.
- Heat the oven to 350 F and grease and flour a Bundt cake pan (10- to 12-cup size).
- In a bowl, combine the all-purpose flour, baking powder, soda, and salt. Set aside.
- In a large mixing bowl, with an electric mixer, cream the 12 tablespoons of butter and granulated sugar until light and fluffy.
- Beat in eggs, one at a time, beating well after each addition.
- Beat in the 2 teaspoons of vanilla.
- Slowly beat in the flour mixture, alternating with the sour cream and ending with the flour. Blend well.
- Fold in the blueberries.
- Pour the batter into the Bundt pan.
- Bake for 50 to 60 minutes, or until a cake tester or wooden pick comes out clean when inserted into the center of the cake.
- Cool in the pan on a rack for 10 minutes.
- Remove from the pan and cool completely.
- Gather the ingredients.
- Combine the confectioners' sugar with the salt, 1 tablespoon of salted butter, and the vanilla.
- Beat in milk, a few teaspoons at a time, until a good drizzling consistency is reached.
- Drizzle or spoon over the cooled cake.
- Serve slices of the cake and enjoy.
Nutrition Facts : Calories 466 kcal, Carbohydrate 71 g, Cholesterol 107 mg, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, Sodium 548 mg, Sugar 45 g, Fat 18 g, ServingSize 1 Bundt cake (12 servings), UnsaturatedFat 0 g
BLUEBERRY SOUR CREAM BUNDT CAKE
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
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.
BLUEBERRY SOUR CREAM BUNDT® CAKE
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
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
OUR 30+ BEST BUNDT CAKE RECIPES (+CRACK CAKE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 29m
Number Of Ingredients 8
Steps:
- Mix all ingredients, pour into greased pan.
- Bake at 350°F for 50 minutes.
- Glaze or frost as desired.
Nutrition Facts : Calories 210 kcal, ServingSize 1 serving
BLUEBERRY SOUR CREAM COFFEE CAKE
Comfort food. Great for breakfast, snacking, anytime! I just love the blueberries, and I think the blueberry-type syrup goes good with this so give it a try! :)
Provided by PalatablePastime
Categories Breads
Time 1h15m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease and flour a bundt or tube baking pan and set aside.
- Mix together butter and sugar until smooth; add eggs, mixing until well blended.
- In another bowl, mix together flour, baking powder salt, and cinnamon; add creamed butter/sugar and mix well.
- Stir in vanilla and sour cream until just mixed; gently fold in blueberries (Make sure the blueberries are not wet or damp when you put them in the batter; pat dry with paper toweling if necessary.).
- Pour batter into bundt pan, and bake at 350°F for 1 hour or until a toothpick inserted is removed clean.
- Cool cake before removing from pan.
- To remove, invert over plate, and tap pan.
- Serve on plate garnished with blueberry syrup, if desired.
Nutrition Facts : Calories 5566.8, Fat 298.1, SaturatedFat 182.6, Cholesterol 1121.5, Sodium 3090.4, Carbohydrate 682.4, Fiber 14.8, Sugar 431.8, Protein 60.9
LEMON BLUEBERRY BUNDT CAKE
Super moist Lemon Blueberry Bundt Cake. Fluffy, bursting with lemon and fresh blueberries, and topped with lemon glaze. Easy and impressive!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (check your oven racks to make sure they are positioned so that you have enough room for the cake). Set out a 10- to 12-cup nonstick Bundt cake pan but do not grease it (yet!).
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter and Greek yogurt on medium speed until beginning to turn smooth, about 20 seconds. Add the sugar and beat 1 minute. Scrape down the bowl, then add the salt. Beat 1 additional minute until fluffy and lightened in color.
- Add the eggs, one at a time, beating well after each addition, stopping to scrape down the bowl once or twice to make sure the ingredients are combining evenly.
- In a separate bowl, whisk together the flour, baking powder, and baking soda. Add 1/3 of the flour mixture to the butter mixture, mixing on low speed just until the flour disappears. Add 1/2 of the buttermilk, beating on low to incorporate, then the second 1/3 of the flour mixture, the remaining buttermilk, then the last 1/3 of the flour mixture, beating just until the flour disappears and the ingredients are blended. The batter will look a little shaggy by should not have any large lumps. On low speed or by hand, mix in the lemon zest (I like to zest my lemons right over the mixing bowl to catch every last precious bit of the zest).
- Thoroughly grease the bundt pan with nonstick spray (I don't recommend adding flour as it puts a funny coating on the cake. If you'd like to be extra double sure it doesn't stick, dust the cake lightly with almond flour or a different nut flour). Spoon 1/4 of batter into the prepared pan, then sprinkle with 1/2 cup of the blueberries. Add the next 1/4 of the batter and sprinkle with the next 1/3 of the blueberries. Continue alternating the cake and berries, ending with the batter. With a spoon or spatula, gently level the cake batter and smooth the top.
- Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If you are using a dark pan, check at the 40-minute mark as the cake will bake more quickly.
- Remove the cake from the oven. Immediately run a thin knife carefully between cake and pan all around the edge to loosen it. Place the pan upside down on a cooling rack. If the cake immediately drops out of the pan onto the rack, remove the pan. If the cake doesn't drop onto the rack, let it rest for 5 minutes upside down in the pan, then carefully lift the pan off the cake. If the cake STILL feels like it's sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it. Let cool completely on the rack.
- While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and buttermilk until smooth. If you desire a thicker glaze, add a bit more powdered sugar until your desired consistency is reached. Drizzle over the cooled cake. Slice and enjoy!
Nutrition Facts : ServingSize 1 (of 12), Calories 356 kcal, Carbohydrate 62 g, Protein 6 g, Fat 10 g, SaturatedFat 5 g, TransFat 0.3 g, Cholesterol 76 mg, Fiber 1 g, Sugar 37 g, UnsaturatedFat 4 g
BLUEBERRY SOUR CREAM COFFEE CAKE
One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.
Provided by d newman
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
- Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
- Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g
SOUR CREAM BLUEBERRY BUNDT CAKE
I made this Sour Cream Blueberry Bundt Cake over the weekend and couldn't wait to share the recipe! It's CRAZY moist, soft and loaded with fresh blueberries!
Provided by Cookies & Cups
Categories Cake
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.
- Turn mixer to low and mix until the flour until just combined.
- Fold in the blueberries.
- Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.
LEMON BLUEBERRY BUNDT CAKE
A moist lemon bundt cake filled with fresh blueberries and topped with a sweet lemon glaze. This Lemon Blueberry Bundt Cake is a perfect dessert for lemon lovers!
Provided by Danielle
Categories Dessert
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
- Mix in the eggs one a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
- Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to over mix the batter. There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the batter until just combined.
- Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
- Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
- Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
- In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar to thicken it up.
- Pour the glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the glaze can harden.
BLUEBERRY-LEMON BUNDT CAKE
This Blueberry-Lemon Bundt Cake is the perfect addition to any brunch. For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
- In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
- In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
- Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.
BLUEBERRY SOUR CREAM POUND CAKE
I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! -Juanita Miller, Arnett, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 320 calories, Fat 13g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 134mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON BLUEBERRY BUNDT CAKE
An easy and delicious lemon blueberry bundt cake. This cake is buttery and delicious, very close to a lemon blueberry pound cake.
Provided by Nellie
Categories Dessert
Time 1h25m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees.
- Grease and flour a bundt pan.
- Mix together the flour, baking powder, baking soda, and salt. Set aside.
- Beat the butter and sugar on medium-high for about 3 minutes.
- Add your eggs 1 at a time, beating after each addition.
- Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
- Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
- Gently fold in the blueberries.
- Spread the batter into the prepared bundt pan.
- Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning)
Nutrition Facts : Calories 533 kcal, Carbohydrate 82 g, Protein 5 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 112 mg, Sodium 247 mg, Fiber 1 g, Sugar 57 g, ServingSize 1 serving
BLUEBERRY BUNDT CAKE WITH SOUR CREAM
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.
Provided by kikiwp
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- reheat the oven to 170°C (325°F) Gas 3.
- 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. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Beat in the vanilla extract, flour and baking powder until well mixed. Add the soured cream and mix well until everything is combined and the mixture is light and fluffy.
- Gently stir in the blueberries by hand until evenly dispersed.
- Pour the mixture into the prepared ring mold and smooth over with a palette knife. Bake in the preheated oven for 40 minutes, or until golden brown and the sponge bounces back when touched. Leave the cake to cool slightly in the mold before turning out onto a wire cooling rack to cool completely.
- When the cake is cold, put it on a serving plate, cover the top and sides with the icing, and decorate with more blueberries. Dust with a light sprinkling of icing sugar
- For Making the glaze
- Place all ingredients in a food processor or blender and process until smooth. Add more blueberries or powdered sugar as necessary until desired consistency (thick yet pourable). You can strain through a sieve to make it extra smooth, but that's optional. Use immediately.
Nutrition Facts : Calories 360 kcal, ServingSize 1 serving
BLUEBERRY SOUR CREAM CAKE
Lovely, moist and full of blueberries, this cake is perfect to enjoy any time of day.
Provided by Jennifer
Categories Dessert
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 340F (regular bake/not fan-assisted) with rack in centre of oven. Grease a 9-inch, two-piece tube pan (*see note) and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, eggs and sour cream at medium speed (Speed 4 on stand miser) for A FULL 3 minutes. *Don't skimp on this process, as it is important for the finished texture of the cake. The mixture won't thicken a lot, but will become lighter in colour and be foamy, with lots of small bubbles).
- With mixer on low, slowly add the oil and mix in until combined. With mixer still on low, spoon in the flour mixture until combined, then beat the mixture at medium speed for about 30 seconds.
- Spoon batter into prepared tube pan and smooth the top. (*Note that the batter will only fill the pan about 1/3 the way up).
- Scatter the blueberries on top of batter, then sprinkle with the white sugar.
- Bake in preheated oven for about 55- 60 minutes, or until a tester comes out clean. **The top of the cake will stay very pale, even when done, so don't judge the readiness of the cake on the colour of the top of the cake. Look at the very outside edges, which should be golden and pulling away from the side of the pan, then test with a skewer.
- Remove from oven and let cool in pan for about 10 minutes. Run a knife around the outside of the cake, then gently push up from the bottom, removing the cake from the sides, but still sitting on the base. Allow to cool a bit more, then carefully run a knife around the centre tube. Gently lift the cake off the base/tube and allow to cool completely on a cooling rack.
- Serve dusted with confectioners/icing sugar, if desired.
Nutrition Facts : Calories 244 kcal, Carbohydrate 37 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 59 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
BEST OF SHOW BLUEBERRY SOUR CREAM COFFEE CAKE
This one I clipped from the Dallas Morning News a number of years ago. It won a ribbon at the state fair.
Provided by TXOLDHAM
Categories Breads
Time 1h20m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Place oven rack in lowest position and generously butter a bundt pan.
- Make Streusel: In small food processor, process flour, sugar, 1/4 cup of dark brown sugar, and cinnamon for 15 seconds. Remove 1-1/4 cups of mixture; add 1/4 cup dark brown sugar to it and set aside. Add cold butter and chopped pecans to mixture in food processor; pulse 10 times and set aside.
- In small bowl, combine blueberries and lemon zest and set aside. In another bowl, whisk the eggs, 1 cup sour cream and vanilla together and set aside.
- Mix the flour and rest of dry ingredients together until blended in mixer. Add the butter and remaining sour cream and blend on low until ingredients are moistened.
- Gradually add egg mixture in 3 additions, beating 20 seconds after each addition. Increase speed and beat till batter is light and fluffy.
- Spread 2 cups of batter in pan and top with 1/2 cup blueberries. Sprinkle with half of sugar streusel. Repeat layers. Spread with remaining batter and top with pecan streusel.
- Bake 50 to 60 minutes or until toothpick comes out clean when inserted in the middle. Cool on wire rack 30 minutes. Invert out on plate and turn so streusel is on top. Cool 2 hours. Wrap in foil and store at room temperature.
Nutrition Facts : Calories 568.5, Fat 27.6, SaturatedFat 12.9, Cholesterol 112.5, Sodium 483.6, Carbohydrate 75.8, Fiber 2.7, Sugar 49.2, Protein 7
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