Ingredients:
For the cake:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2 cups fresh blueberries
For the glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Preparation:
Preheat your oven to 350°F (175°C) and generously grease a Bundt pan to prevent sticking.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing well after each addition.
Gently fold in the fresh blueberries until evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once the cake is completely cooled, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the top of the cake, allowing it to drip down the sides.
Let the glaze set for a few minutes before serving the Jewish Blueberry-Sour Cream Bundt Cake.
