Real Recipes From Real Home Cooks ®

blueberry sour cream bundt cake

★★★★★ 2
a recipe by
Nor Mac
The Berkshire’s, MA

It is a very moist delicious cake. The sliced almonds on the bottom with the brown sugar is so yummy. Great paired with vanilla ice cream. Also if you like you can swap out the blueberries for dried cranberries. It is tasty either way.You won't just eat one piece believe me...

★★★★★ 2
serves 12
prep time 20 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For blueberry sour cream bundt cake

  • 1 1/2 stick
    butter softened
  • 2 c
  • 3
    eggs room temperature
  • 1 tsp
    almond extract,or 2 tsp of vanilla
  • 2 c
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 1/3 c
    chopped almonds.( food processor to chop them)
  • 1/4 c
    almonds ground up
  • 1 c
    sour crean
  • 1 1/4 c
    blueberries (fresh or frozen(if frozen thaw first)
  • c
    optional use dried cranberries instead of blueberries
  • 1/2 c
    sliced almonds
  • 1/2 c
    brown sugar
  • 1/2 c
    powdered sugar for dusting cake

How To Make blueberry sour cream bundt cake

  • 1
    heat oven to 325 degree's Grease and flour a Bundt pan.
  • 2
    beat sugar and butter together until fluffy. Add the eggs,almond flavoring,and salt. Mix really well.
  • 3
    Mix the baking powder and flour together and add to butter mixture. Stir in well. Add the sour cream,and mix together well.
  • ground almonds
    mix in the ground almonds,and the chopped almonds. Fold in the blueberries really well.
  • 5
    Put batter in pan. Sprinkle with a mixture of sliced or chopped almonds with the brown sugar.Bake at 325 for 70 minutes,or until pick comes out clean.
  • 6
    When done. Let cool about 10-15 minutes before removing from pan. Let cool on wire rack after removing from pan. Dust with powdered sugar. or make a thin glaze with powdered sugar and water.