Blueberry Bundt Cake with Sour Cream

Name: Blueberry Bundt Cake with Sour Cream
Prep time: 40 min
Cook time: 50 min
Yield: 14 servings
Ingredients: ¾ teaspoon baking soda; 225 g blueberries (8 oz/ 1 ½ cups); 200 g unsalted butter (1 ¾ sticks/ 7 oz, soft); 2 tablespoons unsweetened cocoa powder; 100 g confectioner’s sugar (3 ½ oz/ 1 cup); 225 g sour cream (8 oz/1 cup, at room temperature); 3 eggs (large, at room temperature); 175 g all-purpose flour + extra ½ tablespoon (for the berries, 6 oz/ 1 ⅓ cups); 225 g granulated sugar (8 oz/ 1 cup + 2 tablespoons); 2-4 tablespoons lemon juice (as required); 1/8 teaspoon fine sea salt

Cook: 50 min

Prep: 40 min

Ready: 90 min

Servings: 14 servings

Calories: 295.71

Ingredients

1 200 g unsalted butter (1 ¾ sticks/ 7 oz, soft)
2 225 g granulated sugar (8 oz/ 1 cup + 2 tablespoons)
3 3 eggs (large, at room temperature)
4 225 g sour cream (8 oz/1 cup, at room temperature)
5 175 g all-purpose flour + extra ½ tablespoon (for the berries, 6 oz/ 1 ⅓ cups)
6 2 tablespoons unsweetened cocoa powder
7 ¾ teaspoon baking soda
8 1/8 teaspoon fine sea salt
9 225 g blueberries (8 oz/ 1 ½ cups)
10 100 g confectioner’s sugar (3 ½ oz/ 1 cup)
11 2-4 tablespoons lemon juice (as required)

Directions

1
Preheat the oven to 180°C/ 350°F. Grease and butter the bundt cake pan thoroughly, including all the nooks and crannies.

Nutrition per serving

295.71 Calories

36.38g Carbs

3.42g Protein

16.08g Fat

Allergens

milk egg fish tree nuts wheat soy peanuts

Blueberry Bundt Cake with Sour Cream

Directions

Nutrition per serving

Tags

Allergens