Blueberry Bundt Cake Recipe With Sour Cream
Blueberry Bundt Cake Recipe With Sour Cream. One important thing, there is a lot of batter for this bundt cake. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.
In a large bowl mix: Grease and flour a 9 inch bundt pan. Flour, baking powder, baking soda, and salt.
Grease And Flour A 9 Inch Bundt Pan.
Then add in the sour cream and mix until fully combined and smooth. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Flour, baking powder, baking soda, and salt.
If You Will Be Using A Tube Pan With A Removable Core, Set Aside About 1/3 Cup Of Blueberries.
Make sure to alternate mixing your sour cream with the dry ingredients to avoid over mixing the batter. In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, vanilla, and lemon zest until smooth. Combine the streusel ingredients except for the blueberries and reserve 3/4 cup.
Fold In The Dry Ingredients Until Almost Fully Combined.
One important thing, there is a lot of batter for this bundt cake. Stir into the batter just until blended. Blueberry bundt cake is a classic dessert for any occasion, whether it’s a summer barbecue or a formal brunch.
Add Eggs One At A Time Beating Well After Each Addition.
Gently fold in the blueberries. In a large bowl mix: Topped with zesty lemon icing, this lemon blueberry bundt cake just can't get any better!.
Pat Dry With Paper Toweling If.
Use a hand held mixer {or mix by hand} to incorporate all of the ingredients. Making moist lemon blueberry bundt cake with sour cream is the traditional method; Butter and sugar, add eggs, sour cream, and vanilla extract.