Name: Blueberry Sour Cream Bundt Cake
Prep time: 15 min
Cook time: 45 min
Total time: 90 min
Yield: 1
Ingredients: cooking spray; 2 tablespoons white sugar, or as needed; 1.5 cups white sugar; 0.5 cup butter, softened; 4 eggs; 0.5 cup low-fat milk; 0.5 cup light sour cream; 1 teaspoon vanilla extract; 2.5 cups all-purpose flour, divided; 1 tablespoon baking powder; 1 teaspoon baking soda; 0.5 teaspoon salt; 2 cups frozen blueberries; 2 cups sifted powdered sugar; 2 tablespoons butter, softened; 2 tablespoons low-fat milk, or more as needed; 0.5 teaspoon vanilla extract; 0.5 teaspoon almond extract; 0.5 teaspoon lemon extract

Blueberry Sour Cream Bundt Cake

0 Likes

Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
90 minutes

Indulge in a light and flavorful blueberry Bundt cake made with low-fat milk and sour cream - perfect for anytime of day!

Ingredients:

2 tablespoons white sugar, or as needed
1.5 cups white sugar
0.5 cup butter, softened
4 eggs
0.5 cup low-fat milk
0.5 cup light sour cream
2.5 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon baking soda
0.5 teaspoon salt
2 cups frozen blueberries
2 cups sifted powdered sugar
2 tablespoons butter, softened
2 tablespoons low-fat milk, or more as needed
0.5 teaspoon vanilla extract
0.5 teaspoon almond extract
0.5 teaspoon lemon extract

Instructions:

Preheat the oven to 350°F (175°C), then generously spray a fluted tube pan (such as Bundt) with cooking spray and coat with sugar.
In a bowl, use an electric mixer to whip together sugar and butter until fluffy. Incorporate eggs, milk, sour cream, and vanilla extract until well blended.
Sift 2 cups of flour, baking powder, baking soda, and salt into the batter and mix well. In a separate bowl, gently coat blueberries with the remaining 1/2 cup of flour, then fold them into the batter. Pour the mixture into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 55 minutes. Allow the cake to cool in the pan for 10 minutes before removing. Once removed, let it cool completely for 20 to 30 minutes before adding the glaze.
Once the cake has cooled, blend powdered sugar, butter, milk, vanilla extract, almond extract, and lemon extract in a bowl using an electric mixer until silky. Add more milk if needed for your preferred consistency. Transfer the mixture into a zip-top bag, snip off one corner, and drizzle the glaze over the entire cake.

We use cookies

Similar Recipes

Blueberry Sour Cream Coffee Cake

Gluten-Free Blueberry Sour Cream Pancakes

Sour Cream Blueberry Coffee Cake

Blueberry and sour cream tartlets

Nova Scotia Blueberry Cream Cake