My Nana and I love to share recipes with each other. Whenever one of us finds something that looks tasty in a magazine or online, we send it to one another. Well this Blueberry Bundt Cake was the most recent recipe she mailed me. When I opened it, I knew I had to make it asap!
I decided that I would make it for the upcoming weekend for my full house of guests. One thing I particularly liked about the recipe was that I had all of the ingredients on hand. The only item I needed to buy was fresh blueberries! The recipe itself is very easy and came together quickly.
It starts with a layer of the blueberry cake batter followed by a layer of cinnamon sugar. Top that off with another layer of batter and bake!
Let me just say that it was a complete hit! Guests absolutely loved it. It was moist and bursting with flavor. It's definitely going to be a new favorite at the B&B. I'm sharing the recipe below and I hope you get to try it out and enjoy!
BLUEBERRY BUNDT CAKE RECIPE:
Ingredients:
3/4 cup butter, softened
1 2/3 cups all purpose flour
1 3/4 cups granulated sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1 tsp baking powder
1/4 tsp salt
2 cups blueberries
Zest of 1 lemon
1/2 cup brown sugar
1 tsp cinnamon
Powdered sugar
Method:
Preheat oven to 350°F. Grease a standard 10-cup Bundt pan.
In a large mixing bowl, beat the butter and sugar until light and fluffy. About 2-3 minutes.
Add the eggs one at a time and beat well.
Add the sour cream, vanilla and lemon zest.
In a separate bowl combine the flour, baking powder and salt. Combine with the butter mixture and mix just until blended.
Gently fold the blueberries into the batter.
Spoon 1/2 the batter into the prepared Bundt pan.
In a medium bowl mix the brown sugar and cinnamon.
Sprinkle sugar mixture over the batter in the pan.
Top with remaining cake batter.
Bake until a toothpick inserted into the center comes out clean, about 1 hour- 1 hour 15 minutes.
Allow cake to cool in pan 15 minutes before inverting onto a cake plate.
Allow to cool and dust with powdered sugar before serving. Enjoy!
Recipe adapted from commandcooking.com