Description
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.
Ingredients
- cooking spray
- 2 tablespoons white sugar, or as needed
- 1 ½ cups white sugar
- ½ cup butter, softened
- 4 eggs
- ½ cup low-fat milk
- ½ cup light sour cream
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour, divided
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups frozen blueberries
- 2 cups sifted powdered sugar
- 2 tablespoons butter, softened
- 2 tablespoons low-fat milk, or more as needed
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon lemon extract
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 30 mins
Servings: 16