Archive for the ‘Best blueberry Cake’ Category

Blueberry Sour Cream Bundt Cake

August 24, 2009
Say that 5x really fast!

This just might be the Best Blueberry Cake ever.

I must have this cake at least once per summer. Wanna know a trick? Teach your tween to cook and SHE’ll make it for you! That’s been the deal for the past 2-3 months. I told her if she’ll do the baking… I’ll happily be the cleaner-upper!

This cake is beyond yummy, and beyond pretty! It’s not totally easy to make and I was impressed that she made the cake part without any help from me at all…

The recipe I’ve been following for years calls for a bundt pan, but the recipe I re-found online from Penzeys Spices calls for a boring 13×9 pan.. believe me(!) go for your inner Martha here! USE a bundt pan!

Cake batter:

* 2 3/4 Cups flour
* 1 1/2 tsp. baking powder
* 1 1/2 tsp. baking soda
* 1 tsp. salt
* 3/4 Cup butter, softened
* 1 Cup sugar
* 3 eggs
* 1 1/2 Cups sour cream


* 3/4 Cup brown sugar
* 3/4 Cup chopped walnuts
* 1 1/2 tsp. CINNAMON (we used CHINA)
* 2 Cups blueberries, rinsed and drained

Preheat oven to 350°.
Grease and flour a 9×13 pan.
Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
In a separate bowl with an electric mixer cream the butter and sugar until fluffy. Add eggs one at a time beating well after each addition. Add the flour mixture alternating with the sour cream and VANILLA. Beat for an additional 2-3 minutes, until well blended. Combine the streusel ingredients except for the blueberries and reserve 3/4 cup. Toss the rest of the streusel with the blueberries. Spread 1/3 of the batter in the pan, top with 1/2 of the berry mixture, another third of the batter, the rest of the berries, and finally the remaining batter. Sprinkle on the reserved 3/4 cup streusel topping.

Bake 50-55 minutes or until a toothpick comes out clean. Cool 10 minutes on a wire rack. Carefully turn the pan over onto a serving plate or cake stand and remove from pan. When completely cooled (2 hours or so) sprinkle with powdered sugar.

Totally yummy with real whipped cream of course!

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