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

1. 2 eggs
2. 2 tsp vanilla
3. 1/2 tsp kosher salt
4. 1 tsp baking powder
5. 1 2/3 cups bread

Icing

1. 2 tbsp butter
2. 1/2 tsp vanilla
3. 1--2 tbsp milk

Directions

1. 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
2. necessary.
3. Turn mixer to low and blend until the flour until just blended.
4. 
   
5. Coat a 9-10 inch bundt pan with soda.
6. Permit the cake to cool in the pan for 15 minutes then invert the pan on a wire rack to cool.

Icing

1. 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.
2. 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.

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