Name: Blueberry Sour Cream Bundt Cake
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Cooking spray -; White sugar, or as needed - 2 tablespoons; White sugar - 1 ½ cups; Butter, softened - ½ cup; Eggs - 4; Low-fat milk - ½ cup; Light sour cream - ½ cup; Vanilla extract - 1 teaspoon; All-purpose flour, divided - 2 ½ cups; Baking powder - 1 tablespoon; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Frozen blueberries - 2 cups; Sifted powdered sugar - 2 cups; Butter, softened - 2 tablespoons; Low-fat milk, or more as needed - 2 tablespoons; Vanilla extract - ½ teaspoon; Almond extract - ½ teaspoon; Lemon extract - ½ teaspoon

Ingredients for - Blueberry Sour Cream Bundt Cake

1. Cooking spray

2. White sugar, or as needed 2 tablespoons

3. White sugar 1 ½ cups

4. Butter, softened ½ cup

5. Eggs 4

6. Low-fat milk ½ cup

7. Light sour cream ½ cup

8. Vanilla extract 1 teaspoon

9. All-purpose flour, divided 2 ½ cups

10. Baking powder 1 tablespoon

11. Baking soda 1 teaspoon

12. Salt ½ teaspoon

13. Frozen blueberries 2 cups

14. Sifted powdered sugar 2 cups

15. Butter, softened 2 tablespoons

16. Low-fat milk, or more as needed 2 tablespoons

17. Vanilla extract ½ teaspoon

18. Almond extract ½ teaspoon

19. Lemon extract ½ teaspoon

How to cook deliciously - Blueberry Sour Cream Bundt Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) well with cooking spray and coat with sugar.

2 . Stage

Cream sugar and butter for cake together in a bowl using an electric mixer until fluffy. Add eggs, milk, sour cream, and vanilla extract; mix until well blended.

3 . Stage

Sift 2 cups flour, baking powder, baking soda, and salt into the batter; stir until well combined. Stir remaining 1/2 cup flour and blueberries together in a separate bowl until berries are coated; fold gently into batter. Pour into the prepared pan.

4 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 55 minutes. Remove from the oven and let cool for 10 minutes before removing from the pan. Let cool completely before glazing, 20 to 30 minutes more.

5 . Stage

While cake is cooling, combine powdered sugar, butter, milk, vanilla extract, almond extract, and lemon extract in a bowl using an electric mixer until smooth, adding additional milk as needed for desired consistency. Place into a zip-top bag and cut the tip of 1 corner. Drizzle glaze over the top and sides of the cooled cake.