A delightful and moist cake, perfect for any occasion, featuring a tender crumb, fresh blueberries, and a sweet glaze. This traditional Jewish cake is a timeless treat sure to impress family and friends.
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, at room temperature
- 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
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Thoroughly grease a Bundt pan to ensure the cake does not stick.
- Mix Dry Ingredients:
- In a bowl, combine 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
- Cream Butter and Sugar:
- In a larger bowl, blend 1 cup of room-temperature unsalted butter and 2 cups of granulated sugar until light and fluffy.
- Add Eggs and Vanilla:
- Incorporate 4 large eggs one at a time into the butter-sugar mixture, followed by 2 teaspoons of vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of sour cream. Begin and end with the dry ingredients, mixing well after each addition.
- Fold in Blueberries:
- Gently fold in 2 cups of fresh blueberries until they are evenly distributed throughout the batter.
- Pour and Bake:
- Pour the batter into the greased Bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Prepare the Glaze:
- In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth.
- Glaze the Cake:
- Drizzle the glaze over the cooled cake, allowing it to flow down the sides.
- Let the glaze set for a few minutes before serving.
Prep Time: 20 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 20 minutes
Chill Time: 10 minutes
Kcal per serving: 350
Servings: 12