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Jewish Blueberry-Sour Cream Bundt Cake

Table of Contents

  1. Ingredients: What you’ll need to bake the perfect Jewish Blueberry-Sour Cream Bundt Cake.
  2. Preparation: Step-by-step instructions on how to prepare the ingredients and get ready for baking.
  3. Mixing the Batter: Combining the elements to create a luscious cake batter.
  4. Folding in Blueberries: Adding the star ingredient that gives this cake its delightful burst of flavor.
  5. Baking: The time and temperature required to bake your cake to perfection.
  6. Cooling: Allowing your cake to cool before the final touches.
  7. Dusting with Powdered Sugar: Optional but highly recommended for a beautiful finish.
  8. Serving Suggestions: How to present and serve your Jewish Blueberry-Sour Cream Bundt Cake.
  9. Variations: Creative ideas for customizing your cake.
  10. Storage: Tips on how to store any leftovers (if there are any!).
  11. FAQs: Answers to frequently asked questions about this recipe.
  12. Conclusion: Wrapping up our culinary journey.

Ingredients

Before we dive into the baking process, let’s gather all the necessary ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 2 cups fresh blueberries (or frozen, thawed, and drained)
  • Powdered sugar (for dusting, optional)

Now that we have everything we need, let’s move on to the step-by-step preparation.

Preparation

  1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a Bundt cake pan generously.
  2. Sift Dry Ingredients: In a medium-sized bowl, sift together the flour, baking powder, baking soda, and salt. Set this mixture aside; we’ll be using it shortly.
  3. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This usually takes about 2-3 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the vanilla extract and mix until well combined.
  5. Incorporate Sour Cream: Gently fold in the sour cream until the mixture is smooth and creamy.

Mixing the Batter

  1. Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; you want the batter to be smooth but not overworked.

Folding in Blueberries

  1. Gently Add Blueberries: Gently fold in the fresh blueberries, distributing them evenly throughout the batter. This is where the cake gets its delightful bursts of flavor.

Baking

  1. Transfer to the Bundt Pan: Pour the batter into your prepared Bundt pan, spreading it out evenly.
  2. Bake to Perfection: Place the pan in the preheated oven and bake for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean. The exact baking time may vary depending on your oven, so keep an eye on it.

Cooling

  1. Cool in the Pan: Once your cake is done, remove it from the oven and allow it to cool in the pan for about 15-20 minutes.
  2. Invert and Cool: Carefully invert the cake onto a wire rack to cool completely. This ensures that your cake maintains its shape and doesn’t stick to the pan.

Dusting with Powdered Sugar

  1. Optional Finishing Touch: If you desire, dust your Jewish Blueberry-Sour Cream Bundt Cake with powdered sugar for an elegant and slightly sweet finish.

Serving Suggestions

  1. Enjoy with a Cup of Tea: This cake pairs wonderfully with a hot cup of tea or coffee. It’s also delightful on its own or served with a scoop of vanilla ice cream.

Variations

  1. Get Creative: While this recipe is a classic, don’t hesitate to get creative. You can experiment with different types of berries or even add a drizzle of lemon glaze for a tangy twist.

Storage

  1. Store with Care: If you have any leftovers (which is not guaranteed!), store them in an airtight container at room temperature for a day or two. For longer storage, refrigerate the cake.

FAQs

1. Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just be sure to thaw and drain them before folding them into the batter.

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2. Can I substitute sour cream with Greek yogurt?

Certainly! Greek yogurt can be a good substitute for sour cream if you’re looking for a slightly lighter option.

3. How can I prevent my blueberries from sinking to the bottom of the cake?

To prevent blueberries from sinking, you can toss them in a tablespoon of flour before folding them into the batter. This helps them stay evenly distributed.

4. Can I make this cake in advance for a special occasion?

Absolutely! This cake can be baked a day in advance and stored in an airtight container until you’re ready to serve.

5. Is it necessary to dust the cake with powdered sugar?

Dusting with powdered sugar is optional but adds a lovely finishing touch. It’s up to your personal preference.

Conclusion

In conclusion, baking a Jewish Blueberry-Sour Cream Bundt Cake is a delightful experience that results in a delicious treat. Whether you’re sharing it with loved ones or savoring it on your own, this cake is sure to bring joy to your taste buds. So, roll up your sleeves, gather your ingredients, and enjoy the process of creating a homemade masterpiece that’s both comforting and scrumptious.

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