Blueberry Sour Cream Bundt Cake – Kelly Maher
In my family, we’re all about the food. There’s nothing like a Sunday, a holiday, or a birthday without some homemade goodies. As we’re celebrating all three of those this weekend, this is a family-ish recipe that we sourced from the Joy of Cooking and tweaked ingredients and amounts to meet our own tastes.
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Blueberry Sour Cream Coffee Bundt Cake
Cake dry ingredients:
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Cake wet ingredients:
1 1/4 cups sour cream*
1 teaspoon vanilla*
4 tablespoons (1/2 stick) softened butter
1 cup sugar
2 large eggs
Other cake ingredients:
1 pint of washed blueberries
1 tablespoon or so of lemon zest
1/3 cup flour
1/3 cup finely chopped walnuts or pecans (I prefer pecans for this recipe)
1/3 cup sugar or packed light brown sugar or a combination thereof (I prefer the brown sugar)
5 tablespoons melted unsalted butter
1/4 teaspoon salt
Pan or dish in which to melt the butter either on the stovetop or in a microwave–use your judgment
Stand mixer or a large bowl in which you can use a hand mixer
Smaller bowl that’s easy to pour things out of
Pat of butter to grease the Bundt pan with
Preheat the oven to 350 degrees.
Prepare the streusel by mixing all of the ingredients together in one bowl until it resembles wet sand.
In the small bowl, mix together the sour cream and the vanilla (hence the star by them in the ingredients list). Let this sit for a moment.
In the medium bowl, combine the dry ingredients for the cake and then whisk together so they are fully incorporated with each other.
In the stand mixer–or in the large bowl and using the hand mixer–cream together the softened butter and sugar. When the sugar is fully mixed into the butter, creating a sandy look once again, add in the eggs one at a time. After you have mixed in the eggs, pour in 1/3 of the dry ingredients mix. Mix this together until mostly incorporated. Add in 1/2 of the sour cream mixture. Mix together. Add in another 1/3 of the dry ingredients. Mix. Add in last 1/2 of wet ingredients. Mix. Add in last 1/3 of dry ingredients. Mix. Use the spatula to make sure all of the ingredients are incorporated. At this stage, you are done with the mechanized mixer. Fold in the blueberries and the lemon zest with the spatula.
Grease the Bundt pan with the butter if you haven’t already. Pour 1/3 to 1/2 of the cake mixture into the Bundt pan and even it out with the spatula. Pour the streusel mix on top of this layer and evenly spread it. Pour the remainder of the cake batter on top of the streusel and even it out. Bake for 30-40 minutes in the oven, or until the top is nicely browned and a tester stick comes out clean. Enjoy warm, cold, slathered in fresh strawberries or however you like!
Best Erotic Romance 2014 contains sixteen stories of sizzling sex and romance. From the beaches of St. Thomas in Kelly Maher’s "Closing the Deal" to a Texas ranch in Crystal Jordan’s "Stay With Me", these authors will have you reaching for an icy drink to cool yourself down. Edited by Kristina Wright, and foreword by Lauren Dane.
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