When it comes to summer parties and serving homemade dessert, I like to bake bundt-style cakes. This recipe is one of my favorites because I use fresh blueberries in season. They are most abundant during the months of May to September. They can be eaten raw or used in cooking and baking for cakes, pies, puddings, jams, jellies, granola mixes, muffins, breads, or cereals.
Here’s a little-known health fact about blueberries. They are a great source of vitamin B6, vitamin C, vitamin K, and dietary fiber. Health reports have shown that they can help reduce the symptoms of Alzheimer’s disease and reduce urinary tract infections. Additional health studies have shown that they can also help lower cholesterol levels.
Blueberry Bundt Cake
3 cups of flour without sifting
1 1/2 teaspoons baking powder
3/4 teaspoon of baking soda
1/4 teaspoon of salt
1/4 cup light brown sugar
1 tablespoon of flour
1/2 teaspoon cinnamon
3/4 cup butter, softened
1 1/2 cup granulated sugar
1 teaspoon vanilla extract
4 eggs
1 cup sour cream
2 cups fresh or frozen blueberries
Lightly grease and flour 10 “round tube pan. Preheat oven to 350 degrees. Sift 3 cups of flour, baking soda, baking powder, and salt into large bowl; set aside. In small bowl, combine sugar brown with 1 teaspoon of flour and cinnamon, stirring to mix the ingredients.
In a large bowl, beat the softened butter, granulated sugar, and vanilla extract until creamy. Add the eggs, one at a time, beating well between each addition. On low speed, beat the flour mixture alternating with sour cream in the batter. Pour 1/3 of the batter into the baking pan. Sprinkle half of the blueberries and half of the brown sugar mixture; repeat layers.
Bake in a preheated 350 degree oven for 50-60 minutes. Let cool for 20 minutes in the mold before removing the cake. You can frost the top of the cake if you like.
Vanilla frosting
1 1/2 tablespoons of water
2 cups of confectionery
2 1/2 tablespoons corn syrup
1 1/2 teaspoon vanilla extract
Combine all ingredients in a medium bowl and mix until smooth. Drizzle over blueberry pie.