Blueberry Bundt Cake with Sour Cream

Name: Blueberry Bundt Cake with Sour Cream
Ingredients: 350 g unsalted butter (at room temperature); 350 g caster sugar; 6 eggs (room temperature); 1 tsp vanilla extract; 450 g plain flour (all purpose or gluten-free); 2 tbsp plus 2 tsp baking powder; 280 ml sour cream (room temperature); 250 g fresh blueberries (or frozen, see notes plus extra to decorate); 1/2 cup blueberries; 1 cup icing sugar

"My nanny's easy recipe for blueberry bundt cake with sour cream is extra moist and full of fresh blueberries. You might ditch the cake mix forever! Can be made in loaf pans or muffins pans..."

INGREDIENTS

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350 g unsalted butter (at room temperature)

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350 g caster sugar

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6 eggs (room temperature)

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1 tsp vanilla extract

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450 g plain flour (all purpose or gluten-free)

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2 tbsp plus 2 tsp baking powder

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280 ml sour cream (room temperature)

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250 g fresh blueberries (or frozen, see notes plus extra to decorate)

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1/2 cup blueberries

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1 cup icing sugar

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