Blueberry Sour Cream Bundt Cake
This might be the Best Blueberry Cake ever.
This cake is beyond yummy, and beyond pretty!
It’s not totally easy to make and I was impressed she made the cake part without any help from me at all…
The recipe I’ve been following for years calls for a bundt pan, but the recipe I re-found online from Penzeys Spices calls for a boring 13×9 pan.. believe me(!) go for your inner Martha here!
USE a fancy bundt pan! (Amazon)
- 2 3/4 Cups flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 3/4 Cup butter, softened
- 1 Cup sugar
- 3 eggs
- 1 1/2 Cups sour cream
- 2 tsp. PURE VANILLA EXTRACT
- 3/4 Cup brown sugar
- 3/4 Cup chopped pecans
- 1 1/2 tsp. CINNAMON
- 2 Cups blueberries, rinsed and drained
Preheat oven to 350°.
Grease and flour a bundt pan. REALLY spray well with cooking spray and then flour well too!
Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
In a separate bowl with an electric mixer cream the butter and sugar until fluffy. Add eggs one at a time beating well after each addition. Add the flour mixture alternating with the sour cream and vanilla. Beatuntil just blended. It will be quite thick.
Combine the streusel ingredients except for the blueberries and reserve 1/2 cup. Toss the rest of the streusel with the blueberries. Spread 1/3 of the batter in the pan, top with 1/2 of the berry mixture, another third of the batter, the rest of the berries, and finally the remaining batter. Sprinkle on the reserved 3/4 cup streusel topping.
Bake 50-55 minutes (in a bundt pan like mine or there are several other pretty options to choose from!) or until a toothpick comes out clean. Mine took a bit longer than an hour. Cool 10 minutes on a wire rack. Carefully turn the pan over onto a serving plate or cake stand and remove from pan. When completely cooled (2 hours or so) sprinkle with powdered sugar.
Totally yummy with real whipped cream of course!