Blueberry Cinnamon Bundt Cake
Prep Time:
25 minutes
Cook Time:
65 minutes
Serves:
10 – 14 servings
Ingredients
- 2 ⅔ Cup all-purpose flour
- 1 ½ Tsp. baking powder
- 1/4 Tsp. baking soda
- 2 Teaspoons cinnamon
- 1 Cup sour cream, full fat
- 2 Teaspoons vanilla extract
- 2 Tablespoons brandy or whiskey
- 1 ½ Cup (3 sticks) unsalted butter
- 1 ¼ Cup granulated sugar
- 1 Cup light brown sugar
- 6 large eggs
- 1 Cup (about 5 ounces) Driscoll’s Blueberries
Directions
- PLACE oven rack in center of oven.
- PREHEAT oven to 325°F.
- BUTTER or COAT with cooking spray a 10 cup Bundt cake pan.
- SPRINKLE interior of pan lightly with flour and SET ASIDE.
- PLACE 2 ⅔ cups all-purpose flour into a medium bowl.
- ADD 1 ½ teaspoons baking powder and ADD 1/4 teaspoon baking soda and ADD 2 teaspoons cinnamon.
- WHISK to combine flour mixture and SET ASIDE.
- PLACE 1 cup sour cream into a large measuring cup.
- ADD 2 teaspoons vanilla extract and ADD 2 tablespoons brandy or whiskey.
- MIX to combine sour cream mixture and SET ASIDE.
- PLACE 1 ½ cups (3 sticks) unsalted butter into a mixing bowl or the bowl of a stand mixer.
- ADD 1 ¼ cups granulated sugar and ADD 1 cup light brown sugar.
- BEAT until light and fluffy and SCRAPE DOWN sides of bowl as needed.
- ADD 6 eggs, 1 at a time, and ALLOW each egg to fully incorporate before adding the next egg.
- ADD one-third of flour mixture and BEAT just until combined. Do not over mix.
- ADD one-half of sour cream mixture and BEAT just until combined. Do not over mix.
- ADD half of remaining flour mixture and BEAT just until combined. Do not over mix.
- ADD remaining sour cream mixture and BEAT just until combined. Do not over mix.
- ADD remaining flour mixture and BEAT just until combined. Do not over mix.
- SET ASIDE batter.
- CRUSH one-quarter of blueberries with a ladle or bottom of a cup and ADD to batter.
- ADD remaining blueberries to batter.
- FOLD blueberries into batter using use a rubber spatula.
- FILL prepared Bundt pan evenly with batter and smooth surface of batter with back of a rubber spatula.
- BAKE 50 – 65 minutes or until a toothpick inserted into center of cake comes out clean.
- ALLOW cake to cool 20 minutes in pan.
- INVERT cake onto cooling rack.
- SERVE cake warm or at room temperature.
