Sour Cream Blueberry Cake

This blueberry bundt cake recipe from Cakes, Cupcakes & Cheesecakes is one of the tastiest cakes I have ever eaten, and it's one of my favorites for entertaining guests if I have the time to bake. I've been meaning to share this recipe since starting this blog, but I say better late than never and here it is. Moist with just a hint of dryness, every blueberry filled bite will have you craving for more. It's surprisingly easy to make too, but it's so good you would think it must have cost the baker hours in the kitchen.

Sour Cream Blueberry Cake

Recipe by Lisa Turner From Cakes, Cupcakes & Cheesecakes Published on January 1, 2008 Moist delicious glazed bundt cake bursting with blueberries in every bite Print this recipe Cake: 3 cups unbleached white flour 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, room temperature 1 1/3 cups white sugar 2 large eggs 2 teaspoons vanilla 1 teaspoon grated lemon zest 1/4 cup sour cream 3/4 cup milk 2 cups fresh or frozen blueberries Glaze: 1/4 cup unsalted butter 1 tablespoon water 1/2 cup icing sugar Instructions: Preheat an oven to 350° and butter a 10-inch bundt pan and set aside. In a medium bowl, sift together the flour, baking powder and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light. Add the sugar and beat until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon zest and then the sour cream. Reduce the speed to low and beat 1/3 of the flour mixture into the bowl, followed by half the milk, another 1/3 of the flour mixture, the remaining milk, and finally by the last 1/3 of the flour mixture. Beat until just combined. The batter should be quite thick. Spoon half of the batter into the prepared pan. Sprinkle with 1 cup of the blueberries. Gently press the berries into the batter. Spoon the remaining batter over the berries and then sprinkle the remaining berries over the top, again pressing them gently into the batter. Bake for 1 hour or until a cake tester or toothpick inserted into the center of the cake comes out clean. Transfer to a rack and let cool in the pan for about 10 minutes. Invert onto the rack and let cool completely before transferring the cake to a serving plate. Prepare the glaze. In a small saucepan over medium heat, stir together the butter and water until the butter melts. Remove from the heat and let cool for about 5 minutes. Stir in the icing sugar and whisk vigorously until smooth and thickened — about one minute. Drizzle the icing evenly over the top of the cake, allowing it to run over the sides a little. Makes 8 to 12 servings