Blueberry Sour Cream Cake With Basil-Blueberry Sauce Recipe

Name: Blueberry Sour Cream Cake With Basil-Blueberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter, melted; 2 tablespoons turbinado sugar; 2 ½ cups unbleached flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 ¼ cups sugar; 1 cup unsalted butter, softened; 1 tablespoon lemon zest; 3 large eggs; 2 teaspoons vanilla extract; 1 cup sour cream (I tested using Nancy's whole milk yogurt because I didn't know I was out of sour cream!); 2 cups fresh blueberries (read *Note); ½ cup freshly squeezed orange juice; 1 teaspoon lemon, zest*; 1 tablespoon jam (I used strawberry jam-that's all I had.); 1 tablespoon sugar; 2 cups fresh blueberries; 8 -10 fresh basil sprigs (*fresh* ONLY!); heavy whipping cream; raw sugar; fresh basil; whole blueberries

Servings: persons

2 tablespoons unsalted butter, melted
2 tablespoons turbinado sugar
2 ½ cups unbleached flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups sugar
1 cup unsalted butter, softened
1 tablespoon lemon zest
3 large eggs
2 teaspoons vanilla extract
1 cup sour cream (I tested using Nancy's whole milk yogurt because I didn't know I was out of sour cream!)
2 cups fresh blueberries (read *Note)
½ cup freshly squeezed orange juice
1 teaspoon lemon, zest*
1 tablespoon jam (I used strawberry jam-that's all I had.)
1 tablespoon sugar
2 cups fresh blueberries
8 -10 fresh basil sprigs (*fresh* ONLY!)
heavy whipping cream
raw sugar
fresh basil
whole blueberries

1
["Preheat oven to 325 degrees.", "Cake: Brush a 10"" bundt pan with melted butter and sprinkle with turbinado sugar.", "Combine flour, baking powder, soda and salt in a bowl.", "In a stand-mixer bowl (or regular bowl and hand-held mixer), add sugar, softened butter and lemon zest.", "With paddle attachment, cream butter on high speed until very light, approximately 6 min, scraping paddle and sides of bowl often.", "Beat in eggs, one at a time.", "Add vanilla.", "Mix.", "Add approximately 1/3 dry ingredients and half of sour cream.", "Mix and repeat until all are added.", "Do not over mix.", "Fold in blueberries by hand then gently spoon into pan.", "Bake 75 minutes until a toothpick comes out clean.", "Cool for 10 min, invert onto a platter.", "Blueberry-Basil Sauce: In a pot, combine all ingredients, simmer 10 minutes.", "Remove basil sprigs, blend sauce with a hand blender or processor, strain (I used the back of a spoon to help pass the berries through the strainer); cool to room temperature and serve."]

1584

kcal

Calories

Fat

217

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 23 ingredients. The key ingredients include: 2 tablespoons unsalted butter, melted, 2 tablespoons turbinado sugar, 2 ½ cups unbleached flour, 1 teaspoon baking powder, and more.

Yes, Blueberry Sour Cream Cake With Basil-Blueberry Sauce 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 Sour Cream Cake With Basil-Blueberry Sauce

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