Description
A moist blueberry Bundt cake swirled with a sweet brown sugar, cinnamon, and pecan layer that adds warm flavor and a little crunch to every slice.
Ingredients
Units
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- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 5/8 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 1 tablespoon confectioners’ sugar, for dusting
Instructions
- Do the prep. Heat the oven to 350°F (175°C) and grease and flour a 9-inch Bundt pan.
- Mix the wet ingredients. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the sour cream and vanilla extract.
- Combine the batter. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and stir until just combined, then gently fold in the blueberries.
- Layer the batter and swirl. Spoon half of the batter into the prepared Bundt pan. In a small bowl, mix the brown sugar, cinnamon, and pecans, then sprinkle half over the batter. Add the remaining batter, top with the rest of the pecan mixture, and use a knife to gently swirl it through the cake.
- Bake. Place the pan in the oven and bake for 55 to 60 minutes, or until a knife inserted into the center comes out clean.
- Cool and finish. Let the cake cool on a wire rack, then remove it from the pan and dust the top with confectioners’ sugar before serving.
Nutrition
- Serving Size:
- Calories: 384
- Sugar: 37.3 g
- Sodium: 68.3 mg
- Fat: 19.1 g
- Carbohydrates: 51 g
- Protein: 4.1 g
- Cholesterol: 67.2 mg