Easy Blueberry Sour Cream Bundt Cake Recipe

Ingredients

• cooking spray
• 2 tablespoons white sugar, or as needed
• 1.5 cups white sugar
• 0.5 cup butter, softened
• 4 eggs eggs
• 0.5 cup low-fat milk
• 0.5 cup light sour cream
• 1 teaspoon vanilla extract
• 2.5 cups all-purpose flour, divided
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 2 cups frozen blueberries
• 2 cups sifted powdered sugar
• 2 tablespoons butter, softened
• 2 tablespoons low-fat milk, or more as needed
• 0.5 teaspoon vanilla extract
• 0.5 teaspoon almond extract
• 0.5 teaspoon lemon extract

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Generously spray a Bundt pan with cooking spray and coat evenly with sugar.
2. In a bowl, cream together sugar and butter using an electric mixer until light and fluffy. Add eggs, milk, sour cream, and vanilla extract; mix until thoroughly combined.
3. Sift together 2 cups flour, baking powder, baking soda, and salt into the batter; mix until just combined. In a separate bowl, toss remaining 1/2 cup flour with blueberries until coated; gently fold into batter. Pour batter into the prepared Bundt pan.
4. Bake in the preheated oven for 40 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 10 minutes. Invert onto a wire rack and let cool completely before glazing, approximately 20 to 30 minutes more.
5. While the cake cools, whisk together powdered sugar, butter, milk, vanilla extract, almond extract, and lemon extract in a bowl until smooth, adding milk gradually to achieve the desired consistency. Transfer glaze to a zip-top bag, snip off a corner, and drizzle evenly over the cooled cake.

Nutrition

• Calories: 319 kcal
• Fat Content: 10 g
• Fiber Content: 1 g
• Sugar Content: 38 g
• Sodium Content: 291 mg
• Protein Content: 4 g
• Cholesterol Content: 69 mg
• Carbohydrate Content: 54 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g