Blueberry bundt cake Recipe

Name: Blueberry bundt cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, room temperature; 2 cups sugar; 1 cup sour cream; 2 eggs; 1 teaspoon vanilla extract; 1 3/4 cup flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup fresh or frozen blueberries; 1/2 cup brown sugar; 1 teaspoon cinnamon; 1/2 cup chopped pecans

Servings: persons

1 cup butter, room temperature
2 cups sugar
1 cup sour cream
2 eggs
1 teaspoon vanilla extract
1 3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped pecans

1
Preheat your oven to 350 degrees and grease and flour a 9 inch pan in a large bowl cream together the butter and sugar until light and fluffy.
2
Beat in the eggs one at a time.
3
Stir in the sour cream and vanilla.
4
Combine the flour, baking powder and salt and stir it into the butter mixture until well blended.
5
Fold in the blueberries spoon half of the batter into prepared bundt pan.
6
In a small bowl combine the brown sugar and cinnamon.
7
Sprinkle half of the brown sugar mixture over the batter in the pan and top with the second half of the batter.
8
Sprinkle the rest of the brown sugar mixture over the top of everything.
9
Bake the cake for 55 to 60 minutes in preheated oven.
10
Cool cake in the pan on a wire rack about 10 minutes before turning out onto a cake plate

1400

kcal

Calories

Fat

180

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 12 ingredients. The key ingredients include: 1 cup butter, room temperature, 2 cups sugar, 1 cup sour cream, 2 eggs, and more.

Yes, Blueberry bundt cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry bundt cake

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