Blackberry Sour Cream Bundt Recipe Recipe

Name: Blackberry Sour Cream Bundt Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups (12 3/8 ounces) all-purpose flour, plus 1 tablespoon; 2 teaspoons baking powder; 1 teaspoon cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 16 tablespoons unsalted butter, room temperature; 3/4 cup packed dark brown sugar; 3/4 cup granulated sugar; 4 large eggs; 2 teaspoon vanilla extract; 2 tablespoons lemon juice from one lemon; 2 teaspoons lemon zest from one lemon; 1 cup sour cream; 10 ounces fresh blackberries; Nonstick cooking spray, for pan

Servings: persons

2 3/4 cups (12 3/8 ounces) all-purpose flour, plus 1 tablespoon
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons unsalted butter, room temperature
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
4 large eggs
2 teaspoon vanilla extract
2 tablespoons lemon juice from one lemon
2 teaspoons lemon zest from one lemon
1 cup sour cream
10 ounces fresh blackberries
Nonstick cooking spray, for pan

1
Move oven rack to the center position and preheat oven to 350u00b0F. Spray your bundt pan with nonstick cooking spray and set aside.
2
Sprinkle one tablespoon of flour over blackberries and toss lightly to coat. Set aside.
3
In a large bowl whisk together remaining flour, baking powder, cinnamon, baking soda, and salt. Set aside.
4
In the bowl of a stand mixer cream together butter and sugars until light and fluffy. Add the eggs one at a time, scraping down the sides and beating the mixture after each addition. Add the vanilla, lemon juice, and zest, mixing until fully incorporated. With the mixer on medium low, mix in half of the sour cream followed by half of the flour mixture, then repeat. Fold in the blackberries and transfer batter to the bundt pan.
5
Bake for 60 minutes or until the cake is golden brown, springy to the touch, and a cake tester comes out clean. Cool in the pan for 15 minutes then invert onto a wire rack to cool completely.

1278

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 3/4 cups (12 3/8 ounces) all-purpose flour, plus 1 tablespoon, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, and more.

Yes, Blackberry Sour Cream Bundt Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blackberry Sour Cream Bundt Recipe

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