Sour Cream Blueberry Bundt Cake

gardnermmoore
Apr 26, 2019
2 min read

Updated: Apr 27, 2019

It's a bundt

A bun?

Bundt

Bun bonk bonk

Bundt

Bunnnnnnd

BUNDT, BUNDT

It's a cake!

Sour Cream Blueberry Bundt Cake

I rewatched My Big Fat Greek Wedding, which I consider to be the most romantic movie of all time (and I dare anyone to challenge me on this). It inspired me to buy a bundt cake pan, and to use it immediately. This recipe comes from the Hummingbird Bakery cookbook. There is a suggested cream cheese icing, but I've frozen this cake to take to a poker game as a breakfast option so I have decided for convenience and health concerns to forego icing.

Ingredients:

350g butter at room temperature

350g granulated sugar, caster or normal

6 eggs

1 tsp vanilla extract

450g plain flour

2 Tbsp + 2 tsp baking powder

280ml sour cream

I just bought the 300ml sour cream thing from Tesco and eyeballed it

250g fresh blueberries

Instructions:

Preheat the oven to 175˚C/340˚F

Grease and flour a bundt cake pan

Cream together the butter and sugar with a paddle attachment until light and fluffy

Beat in the eggs one at a time, scraping down the sides where necessary

Beat in the vanilla extract and baking powder

Beat in flour until well mixed

Add the sour cream and mix until everything is combined

Gently stir in the blueberries by hand so that they do not burst and are evenly dispersed

Pour into the prepared pan and smooth over

The pan should be about 2/3 full, because the batter will rise and spill over

Bake for 55-60 minutes, or until golden brown and it passes the clean knife test

It is a good idea to put a piece of foil on a rack underneath the cake to catch any batter spills over, just in case. You can see by the fourth picture below that I had this issue, but it's a good way to taste the cake without cutting into it, so uh, silver linings.

You may also want to loosely cover it to stop the top getting too cooked