Blueberry-Filled Sour Cream Pound Cake

Good day everyone. I hope you’re all doing great. Today the weather here is getting hot like 89 degrees and with the weather like this it is not really good to be outside where the hot sun just gets into your skin and causing you to get sunburn. I don’t know about you but I don’t like sunburn at all and I’m certainly not fond of it. So, I stay inside where it is cooler.

Well, yesterday afternoon I made this awesome cake inspired by blueberries. I’ve tasted blueberry muffins many times before, but I haven’t created one in a Bundt pan form before. So, I thought I would try it and see how it will do or turn out for me. And of course this cake is originally from Nordic Ware, a courtesy from a lady named Lisa Speer of Palm Beach, Florida. There are quite a few ingredients listed in this recipe but making it wasn’t that difficult or challenging to do. It was actually effortless and quite simple as well as easy to create. And my review for this cake from scale of 1 to 5, I would say that this cake is at 5. Yes, I gave it a five because it was scrumptiously delicious in my taste bud. And also because I do love to eat blueberries. I could eat that all day and besides they are good for you too, health-wise. And that is a very good thing, is it not?

Well, If you haven’t tried this kind before, I would strongly recommend that you do try to make it because it is that good. Yummy. So, here is how to make it.

Ingredients:

3 c. cake flour
1 tsp cinnamon
1 ½ tsp. baking powder
⅛ tsp. salt
⅛ tsp. nutmeg
2 c. white sugar
3 large eggs
1½ c. butter, unsalted, softened
2 tsp. pure vanilla extract
1 tsp. fresh grated lemon zest
1 ½ c. sour cream
2 c. fresh blueberries

Glaze:
2 c. confectioners’ sugar
3 tbl. fresh lemon juice

Whipped cream:
1 c. cold heavy cream
½ c. confectioners’ sugar
1 tsp. pure vanilla extract

Fresh blueberries for garnish

Steps and Procedures:

Preheat over to 325F or 180C. Grease or spray one 10-12 cup Bundt cake pan with spray made with flour. Set aside.

In a medium bowl, combine flour, cinnamon, nutmeg, baking, and salt. Set aside

In a large bowl, cream the butter and sugar at a medium speed until light and fluffy.

Add one egg at a time, beat well after each addition.

Stir in vanilla extract and lemon zest.

Gradually add and beat flour mixture on low speed.

Fold sour cream and blueberries using a spatula.

Spoon batter into the Bundt pan and bake for 75 to 85 minutes or until a wooden stick inserted comes out clean.

Remove from the oven and let it cool on a rack for 10 minutes. Invert to a serving platter.

Glaze:
In a medium bowl, whisk confectioners’ sugar with lemon juice until smooth. Add more confectioners’ sugar, if needed until glaze is slightly thick. Drizzle over cooled cake. Allow glaze to set before slicing.

Whipped Cream:
In a medium bowl, combine cream, confectioners’ sugar, and vanilla. Beat with an electric mixer on high speed until soft peaks form. Serve sliced cake with a spoonful of whipped cream and fresh blueberries.

There you have it. Enjoy, and have a wonderful awesome day. (Oh and stay out from the sun, if it's hot.)

Images were captured using iPhone6+