Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Blueberry Bundt Cake
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- #55583
This easy blueberry bundt cake has a wonderful light texture and the blueberries add just enough tartness to balance out the sweetness of the cake.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
1 1/2 cup fresh blueberries
2 tablespoons flour
1 package (16 ounce size) yellow or lemon cake mix
1 cup sour cream
4 eggs
powdered sugar
directions
Preheat the oven to 350 degrees F. Grease and flour a bundt or tube pan.
Place the blueberries in a bowl and sprinkle with the flour. Toss gently.
In a mixing bowl, combine the dry cake mix and sour cream. Beat on medium speed with an electric mixer until combined. With the mixer running, add the eggs one at a time, beating well after each addition. Beat for 2 minutes, scraping down the sides as needed.
Fold in the blueberries by hand then transfer the cake batter to the prepared pan.
Place the pan in the oven and bake at 350 degrees F for 40-50 minutes. Remove the pan from the oven and let the cake cool for 15 minutes. Remove the cake from the pan and turn out onto a plate or wire rack. Let cool completely. Sprinkle with powdered sugar. Store the cake in an airtight container.
nutrition data
317 calories, 13 grams fat, 45 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
October 12, 2014
The cake is way too dry. I thought bundt cakes were suppose to be very moist. Perhaps could use some oil. Mine was done baking in 40 min.
August 21, 2013
Cook time is off, needed more time, didn't test done after 40 minutes. Once it finally baked through it was good.
October 5, 2010
This is a very good recipe. My family loved it. The baking time was off so I added 10-15 minutes, look on the back of the cake box and it will tell you a tube or Bundt pan will take 45-50 minutes to bake. I buttered the pan but sugared it instead of flouring the pan. The blueberries didn't sink to the bottom and were dispersed thoughout the cake. I added a glaze using 2 cups of confectioners sugar, 1 tablespoon of buttermilk, 4 tablespoons of lemon juice and zest from 1/2 a lemon. The cake doesn't need it but my husband really likes lemon flavor. Thank you!