SOUR CREAM BLUEBERRY BUNDT CAKE
I created this Sour Cream Blueberry Bundt Cake within the weekend and could not wait to share the recipe! It is CRAZY tender and rich with blueberries that are stunning!
I have discovered that if I spray on on the I have better outcomes once I remove the cake, if you're using soda to grease your bundt pan. Should I spray on on the pan until I create the batter and place it I've had difficulties, although I'm not sure why behind this. Before I put in the batter, spraying has given the results in taking away the cake to me.
Ingredients
- 2 eggs
- 2 tsp vanilla
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 1 2/3 cups bread
Icing
- 2 tbsp butter
- 1/2 tsp vanilla
- 1--2 tbsp milk
Directions
- Combine and sugar until fluffy and light. Add vanilla, eggs, sour cream, salt, and baking powder, and blend until smooth for an additional minute, scraping the sides of the bowl
- necessary.
- Turn mixer to low and blend until the flour until just blended.
- Coat a 9-10 inch bundt pan with soda.
- Permit the cake to cool in the pan for 15 minutes then invert the pan on a wire rack to cool.
Icing
- Whisk together powdered sugar, the butter, vanilla, and 1 tbsp of milk. In case you'd prefer a icing add an extra tablespoon of milk.
- Drizzle the icing on the cake if chilled.
Notes
I find that when I'm using soda to grease my bundt pan, then it functions when I spray on it before I fill out the pan with batter.