Tuesday, April 11, 2017

Sour Cream Blueberry Bundt Cake and a Cover Reveal

Mindy here, tired of keeping my house clean for those folks coming in for showings. I'm ready to get back in the kitchen. And the fact that I'm on Pinterest multiple times each day, looking for inspiration for the house we'll soon be renovating, isn't helping. That place has food EVERYWHERE. Especially cakes and I love cake. Most times, I simply save them and move on down the road, but not this time. I stumbled onto a cake that I just HAD to make. And I can't tell you how glad I am that I did.

So what was it about this cake that appealed to me?
Yep, sour cream and blueberries. You probably understand the blueberries, but the sour cream might have you scratching your head. You see, cakes and cookies made with sour cream come out very moist and that's always a plus in my book.

Here's what you'll need for this scrumptious dessert that would be perfect for Easter.
  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup SOUR CREAM
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 2/3 cups all purpose flour
  • 1 1/2 cups blueberries, fresh or frozen and thawed (I used frozen which is why they are sitting on a blanket of paper towel, to absorb all that extra moisture)
Alrighty, preheat your oven to 350 degrees.

In a large bowl, mix the butter and sugar together until fluffy.
I don't know about you, but I always thought fluffy was a weird term when talking about butter and sugar, but this looks fluffy to me.

Now add your eggs and blend just until combined.
Then add your vanilla, sour cream, salt and baking powder and mix until smooth.
Smooth is a term I do understand and this is definitely smooth.

Next, add your flour and mix on low speed until combined. DO NOT OVERBEAT.
Scrape sides and stir once more by hand. Batter will be thick. Kind of like a drop-biscuit dough.
Fold in your blueberries, taking care not to crush them.
This can be a challenge when you're limited to using one arm. However, where there's a will, there's a way. By lowering the bowl, I was able to do the folding without disturbing my shoulder. Just don't ask me to lift the bowl with that arm.
Hubby found my efforts comical, though.

Spray a Bundt pan with baking spray. You know, the kind with grease and flour already mixed together? It's my go-to for Bundt pans, because it gets into all the nooks and crannies of the pan. However, if you do not have any baking spray, simply grease and flour your pan thoroughly.

Scoop your batter into the pan.
Bake for 45-50 minutes, until toothpick/tester inserted halfway between the middle cone and side comes out clean.

Aw, man... Would you look at all that batter that got left in the bowl.
Can't let that go to waste. Good thing I've got the spatula to keep me busy while the cake bakes. Yum!

When baking is complete, remove cake from oven and cool on wire rack for 15 minutes.
After 15 minutes, invert cake onto the same wire rack to cool completely.
Would you look at all those berries?!

Now you have a choice. To glaze or not to glaze. Since I'd never made this before, I decided to glaze/ice.

To a medium bowl, add:
  • 1 1/2 cups powdered sugar (no need to sift)
  • 2 tbsp. melted butter
  • 1/2 tsp vanilla
  • a pinch of salt
  • 2-3 tbsp. milk
Whisk until smooth.
And drizzle over cooled cake.
(I recommend putting the cake on something with a raised edge so you don't end up with icing running everywhere)
Y'all, this was amazing. Though, honestly, it was moist enough to forego the icing, unless you like your cake super sweet. And with that hint of tartness from the blueberries, it was perfect.

Speaking of perfect, I received the cover for my August release. They did it just like I'd hoped they would.
And now I get to share it with you.
It's available for preorder here or you can stop by my personal blog for a chance to win an advance copy.

Now it's your turn. Are you a Pinterest junkie or just an occasional visitor? Do you ever drool over the recipes? Have you ever made any of them? If so, did the item turn out as good as you thought it would?

Mindy Obenhaus lives in Texas with her husband and the last of her five children. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com


  1. Mindy, I love the new cover!! And this cake looks amazing. I love moist cakes...and blueberries. :)

    I hope your shoulder keeps getting better. I love how you've adapted in that photo. :)

    1. Oh, I also meant to say I'm usually on Pinterest every day. I pin recipes constantly from blogs I visit.

    2. Missy, I've seen some of your pins on my page. All that food is so tempting. I'm loving this cake, though. Bet you will,too.

      Yeah, my physical therapist wasn't thrilled when he saw that photo. However, he sure enjoyed the slice of cake I brought him. :P

  2. I love sour cream and blueberries, too! Mmmm...and I have blueberries in the freezer and sour cream in the fridge!

    But I really shouldn't make this cake when I'm the only one at home, should I? Maybe this would be good to go with our Easter Brunch at church!

    I LOVE that cover! And we're book release buddies! I'll be sharing the cover for my August Love Inspired book soon!

    1. Jan, this would be perfect for Easter brunch. Of course, you make a trial run today. Since I didn't want to leave the covered cake on the counter during showings (silly me for packing my cake cover), I sliced it all up and wrapped each piece in plastic wrap with the intention of freezing them. Instead, I put them in the fridge, making them perfect to grab and eat without a fork or plate. Like when we have to leave because someone wants to see the house.

      Can't wait to see your cover. The art department is really doing a great job lately.

  3. Oh Mindy! That cover is delightful ... can't wait to show it to a horse-loving friend :-) Congratulations!

    Nancy C