Jewish Blueberry-Sour Cream Bundt Cake 

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:

1. Preheat and Prepare:
   • Preheat your oven to 350°F (175°C).
   • Thoroughly grease a Bundt pan to ensure the cake does not stick.
2. 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.
3. 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.
4. Add Eggs and Vanilla:
   • Incorporate 4 large eggs one at a time into the butter-sugar mixture, followed by 2 teaspoons of vanilla extract.
5. 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.
6. Fold in Blueberries:
   • Gently fold in 2 cups of fresh blueberries until they are evenly distributed throughout the batter.
7. 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.
8. 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.
9. 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.
10. 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