Tuesday, July 31, 2018

A Bundting We Will Go - Revisiting Sour Cream Blueberry Bundt Cake

I know I've shared this recipe at least twice before, but some things are worth repeating. Especially delicious things.

When Jan shared her blueberry buckle recipe several weeks ago (you can find that recipe here), she mentioned a blueberry sour cream cake she'd made that wasn't quite up to standard. I knew then it was time to post this again. That and blueberries were on sale for 97 cents a pint AND I needed something yummy for a church potluck. It was as if the stars had aligned, giving me the perfect reason to make one of my favorite cakes. And Jan, unless you overbake this (which I know you won't), I promise it won't be dry.

So let's get started. Here's what you'll need:
  • 1 cup unsalted 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
Preheat your oven to 350 degrees.

In a large bowl, mix together butter and sugar on medium speed for 2 minutes. Add eggs and mix just enough to combine. Now add your vanilla, sour cream, salt and baking powder.
Beat a medium speed for another minute.

Bump the speed back down to low and add your flour, just a little at a time so you don't find yourself in a cloud of dust, mixing just until everything is combined.
Your batter will be stiff, but don't worry. It's also totally delicious. Just sayin.

Now add your blueberries.
 And gently fold into the batter.
Spray your bundt pan with baking spray. The kind with the flour in it.
This was my mother's bundt pan, circa 1970 something, evidenced by the lovely orange color.
Spoon batter into pan.
Then smooth and gently press the batter with a spatula so it's even.
Bake 45-55 minutes. Always start with the minimum time and test your cake for doneness before adding more time. Test by inserting toothpick midway between the side of the pan and the center cylinder thing (it's a technical term).
Cool cake in pan for 15 minutes then invert onto wire rack to cool completely.
Once cooled, it's time to make the icing. For that, you will need:
  • 2 TBS unsalted butter, melted
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla
  • 2-3 TBS milk
Whisk the first three ingredients and 2 tablespoons of the milk together in medium bowl. If icing is too stiff to drizzle, add a little more milk. You don't want it super thin, just thin enough to drizzle over cooled cake.
The bigger blobs you see are because the icing was too thick initially.

Look at those luscious blueberries.
This cake was a hit at the potluck. Especially with the ladies who had also noticed the sale on blueberries. And let's face it, aren't potlucks where we gather some of our best recipes?

Now it's your turn. What are some of your summer favorite fruit recipes? What's your favorite berry and what's your favorite way to eat it?

Three-time Carol Award finalist, Mindy Obenhaus, lives on a ranch in Texas with her husband, the youngest of her five children, two dogs and countless cattle. 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 mindyobenhaus.com