Sour Cream Blueberry Bundt Cake Recipe

Ingredients

1 cup butter, room temperature
1 1/2 cups granulated sugar
2 eggs
2 teaspoons vanilla
1 cup bitter cream
half of teaspoon kosher salt
1 teaspoon baking powder
1 2/3 cups flour
1 1/2 cups blueberries (sparkling or frozen and thawed)

Icing
2 tablespoons butter, melted
1 half of cups powdered sugar
1/2 teaspoon vanilla
1-2 tablespoons milk

Instructions

1. Preheat oven to 350°F.
2. In the bowl of your stand mixer equipped with the paddle attachment, blend the butter and sugar together on medium velocity for 2 minutes, till light and fluffy. Add in eggs, vanilla, bitter cream, salt, and baking powder, and mix for an extra minute until smooth, scraping the sides of the bowl as vital.
3. Turn mixer to low and blend until the flour until just mixed.
4. Fold within the blueberries.
5. Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter within the pan and bake for forty five-55 mins, or until a toothpick inserted inside the center comes out smooth.
6. Allow the cake to chill in the pan for 15 mins after which invert the pan onto a wire rack to chill absolutely.

Icing

1. In a medium bowl whisk collectively the butter, powdered sugar, vanilla, and 1 tablespoon of milk. Add an additional tablespoon of milk in case you would like a thinner icing.
2. Drizzle the icing at the cake while in general cooled.

Notes

• I find that if I am using baking spray to oil my bundt pan, it works high-quality if I spray it simply earlier than I fill the pan with batter.
• Store hermetic for up to a few days.
• Source : https://cookiesandcups.com/sour-cream-blueberry-bundt-cake/