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Blueberry Cake

This cake is a great combination of fresh sweet berries along with creamy icing.
Course Cake, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Author Donya | asouthernsoul.com

Ingredients

Cake

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 2/3 cups sugar
  • 3/4 cups unsalted butter (1 1/2 sticks) – room temperature
  • 3 large eggs – room temperature
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla
  • 1 cup buttermilk (scant 1 cup of milk with 1 tablespoon vinegar)
  • 2 cups fresh blueberries – mixed with 1 tablespoon of flour. (This will keep the berries from sinking to bottom of pan while baking. Frozen berries can also be used.)

Sour Cream Icing

  • 4 tablespoons butter – softened
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 2 2/4 cups confectioners sugar

Instructions

Cake

  • Preheat oven to 350 degrees.
  • Butter and flour a bundt pan.
  • Whisk flour, baking powder and salt together.
  • With a electric mixer, beat together sugar and butter until fluffy.
  • Continue beating, adding eggs, one at a time.
  • Add vanilla and zest, mix well.
  • Gradually add in dry ingredients alternating with buttermilk, ending with flour mixture.
  • Turn off mixer and gently fold in blueberries.
  • Pour batter into bundt pan.
  • Bake until a cake tester or wooden skewer comes out clean about 50 minutes to an hour.
  • Cook cake on rack for 15 minutes.
  • Turn cake onto cake plate and cool completely before frosting.

Sour Cream Icing

  • Using a hand mixer, cream butter, sour cream, vanilla and lemon juice until smooth.
  • Gradually add confectioners sugar.
  • Add salt and mix until smooth.
  • Pour icing around top of cake allowing it to run down the sides.