Jewish Blueberry-Sour Cream Bundt Cake 

Jewish Blueberry-Sour Cream Bundt Cake 

A delightful and moist cake, perfect for any occasion, featuring a tender crumb, fresh blueberries, and a sweet glaze. This traditional Jewish cake is a timeless treat sure to impress family and friends.

Ingredients:

For the Cake:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 2 cups fresh blueberries

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat and Prepare:
    • Preheat your oven to 350°F (175°C).
    • Thoroughly grease a Bundt pan to ensure the cake does not stick.
  2. Mix Dry Ingredients:
    • In a bowl, combine 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
  3. Cream Butter and Sugar:
    • In a larger bowl, blend 1 cup of room-temperature unsalted butter and 2 cups of granulated sugar until light and fluffy.
  4. Add Eggs and Vanilla:
    • Incorporate 4 large eggs one at a time into the butter-sugar mixture, followed by 2 teaspoons of vanilla extract.
  5. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of sour cream. Begin and end with the dry ingredients, mixing well after each addition.
  6. Fold in Blueberries:
    • Gently fold in 2 cups of fresh blueberries until they are evenly distributed throughout the batter.
  7. Pour and Bake:
    • Pour the batter into the greased Bundt pan, smoothing the top with a spatula.
    • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake:
    • Remove the cake from the oven and let it cool in the pan for about 10 minutes.
    • Transfer the cake to a wire rack to cool completely.
  9. Prepare the Glaze:
    • In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth.
  10. Glaze the Cake:
    • Drizzle the glaze over the cooled cake, allowing it to flow down the sides.
    • Let the glaze set for a few minutes before serving.

 

Prep Time: 20 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 20 minutes
Chill Time: 10 minutes
Kcal per serving: 350
Servings: 12

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