Looking for something truly delicious, berry-filled, and holiday-like?
INGREDIENTS
Servings: 12
Butter
1 cup, softened
White sugar
2 cups
Eggs
2
Sour cream
1 cup
Vanilla extract
1 tsp.
All-purpose flour
1 5/8 cups
Baking powder
1 tsp.
Salt
¼ tsp.
Fresh (or frozen) blueberries
1 cup
Brown sugar
½ cup
Ground cinnamon
1 tsp.
Pecans
½ cup, chopped
Confectioners’ sugar
1 tbsp., for dusting
DIRECTIONS
- Heat the oven to 350° F/175° C/Gas Mark 4.
- Prepare a 9-inch Bundt pan, grease and flour it.
- Take a large bowl, add butter and sugar, and cream until light and fluffy.
- Add eggs, beating one at a time, then add, stirring, sour cream and vanilla.
- In a separate bowl, mix flour, baking powder, and salt. Stirring, add the mixture to the batter until it’s just blended. Fold in the berries.
- Pour half of the batter in the pan.
- In a separate bowl, mix all the remaining ingredients but the confectioners' sugar (brown sugar, cinnamon, and pecans) and sprinkle half of the mixture over the batter.
- Add the second part of the batter.
- With a knife or a thin spatula, swirl the sugar layer in the cake.
- Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan, invert on a serving plate, dust with confectioners’ sugar before serving.
Review
Read all reviews ()
Popular recipes
Related recipes