Blueberry Bundt Cake with Sour Cream
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5.0
3 reviews
Excellent
Blueberry Bundt Cake with Sour Cream
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This is an easy blueberry sour cream coffee cake recipe baked in a bundt cake pan that you can whip up quickly.
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Ingredients
Bundt cake (Note 2):
- 200 g unsalted butter 1 ¾ sticks/ 7 oz, soft
- 225 g granulated sugar 8 oz/ 1 cup + 2 tablespoons
- 3 eggs large, at room temperature
- 225 g sour cream 8 oz/1 cup, at room temperature
- 175 g all-purpose flour + extra ½ tablespoon for the berries, 6 oz/ 1 ⅓ cups
- 2 tablespoons unsweetened cocoa powder
- ¾ teaspoon baking soda
- ⅛ teaspoon fine sea salt
- 225 g blueberries 8 oz/ 1 ½ cups
Glaze:
- 100 g confectioner’s sugar 3 ½ oz/ 1 cup
- 2-4 tablespoons lemon juice as required
Instructions
- Preheat the oven to 180°C/ 350°F. Grease and butter the bundt cake pan thoroughly, including all the nooks and crannies.
Bundt cake:
- Wet ingredients: Beat soft butter and sugar in the stand mixer bowl on medium-high speed for about 2 minutes. Scrape the walls of the bowl with the rubber spatula. Add eggs and sour cream and stir for 1 minute. Scrape the bowl again. 200 g/ 1 ¾ sticks soft butter + 225 g/ 1 cup + 2 tablespoon sugar; 3 eggs + 225 g/ 1 cup sour cream
- Dry ingredients: Mix flour, cocoa powder, baking soda, and salt in another bowl. Add to the butter mixture and stir on low speed until just combined. Don’t overmix. Scrape the walls of the bowl again if necessary. 175 g/ 1 ⅓ cups flour + 2 tablespoon cocoa powder + ¾ teaspoon baking soda + ⅛ teaspoon salt
- Blueberries: Mix them with the remaining flour and fold them gently into the cake batter. 225 g/ 1 ½ cups blueberries + ½ tablespoon flour
- Bake: Pour the batter into the prepared bundt cake pan and bake in the preheated oven for about 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Rest: Remove from the oven and let it cool in the pan for about 20-30 minutes. Then, carefully invert the pan onto a wire rack to release the cake. Allow to cool completely before glazing.
Glaze:
- Mix the confectioner’s sugar with 1-2 tablespoons of lemon juice. Add more lemon juice if necessary; the glaze should be thick yet slightly pourable. Pour over the bundt cake and let it set. 100 g powdered sugar/ 1 cup + 2-4 tablespoon lemon juice
Equipments used:
Notes
- Bundt cake pan: I used a bundt cake pan with a diameter of 22 cm/9 inches, a height of 11 cm/ 4 ½ inches, and a 1.8 liter/ 8 cups capacity. To measure the capacity of your pan, fill it with water to the brim, then measure the water using a measuring cup.If you use a large bundt pan, the cake will be flatter and bake a bit quicker; make sure to check. If using a larger pan, you can also increase the amounts of ingredients by ⅓.
- Always use a digital kitchen scale in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).
- Storage: 3 days at room temperature (airtight container) or 5 in the refrigerator (airtight container). Freeze well packed for up to 3 months.
Nutrition Information
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Serving
1slice
Calories
266kcal
(13%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
75mg
(25%)
Sodium
101mg
(4%)
Potassium
76mg
(2%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
517IU
(10%)
Vitamin C
3mg
(3%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 266kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 101mg | 4% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 517IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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