Sunday is National Bundt Day! I have another bundt lined up for then, but here's one I made a while back from Coleen of Coleen's Recipes. She makes a bit of everything and if you haven't been to her blog, head on over there now. And she updates with 5 new recipes a week- that's dedication!
This is a VERY moist sour cream bundt cake loaded with blueberries. Running through the center of the bundt and on the bottom is a nutty cinnamon streusel and to gild the lily is a simple powdered sugar glaze :-) I liked this bundt and thought it was really simple to make. The flavors were all really tasty and there's a bit of lemon zest in it to brighten things up.
There's a lot of yummy goodness in this bundt, but I thought it was a tad too sweet for my liking. I would make this again but I don't think it needs the streusel or the glaze. It's perfectly perfect on it's own. If you want to add the streusel, I suggest reducing the amount of sugar in the bundt and leaving off the glaze. But do what you like. That's the beauty of the bundt.
Blueberry Sour Cream Bundt from Coleen's Recipes
- 1 cup butter, room temp.
- 2 cups granulated sugar
- 1 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
Preheat your oven to 350 and grease and flour a 9" bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy; beat in eggs one at a time; stir in sour cream, vanilla and lemon zest. Combine the flour, baking powder and salt and stir it into the butter mixture until well blended; fold in blueberries.Spoon half of the batter into the prepared bundt pan.
In a small bowl, combine the brown sugar, cinnamon and pecans. Sprinkle half of the brown sugar mixture over the batter in the pan & top with the second half of the batter. Sprinkle the rest of the brown sugar mixture over the top of everything. Gently swirl a butter knife through the batter a couple of times to irregularly distribute the brown sugar pecan layer. At this point I added a few more blueberries for color, which is completely optional.
Bake the cake for 55 to 60 minutes in preheated oven. Cool cake (in the pan) on a wire rack for about 10 minutes before turning out onto a cake plate. Cool completely before glazing, optional.
NOTE: The glaze I made was just a mixture of powdered sugar and a little vanilla extract and milk. I used about 1 cup powdered sugar, 1 tablespoon milk and 1/2 tsp. vanilla. Add more milk to thin or more sugar to thicken.
See you back here on Sunday for another bundt!