Blueberry Cake With Sour Cream

I made this sour cream blueberry bundt cake over the weekend and couldnt wait to share the recipe. Beat in eggs one at a time. 1 cup butter room temperature 1 12 cups granulated sugar 2 eggs 2 teaspoons vanilla 34 cup sour cream 12 teaspoon kosher salt 1 teaspoon baking powder 1 23 cups flour 1 12 cups blueberries fresh or frozen and thawed. Using a hand mixer cream butter sour cream vanilla and lemon juice until smooth.

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My grandmother didnt own.

Blueberry Cake With Sour Cream. Buttermilk blueberry bundt cake stock photo buttermilk in the recipe makes for a meg premium member says. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes until light and fluffy. Add blueberries and then set aside.

Directions In a large bowl combine the flour sugar baking powder salt and baking soda. Then mix in vanilla and sour cream. Preheat oven to 350 degrees spray 99 baking dish with nonstick spray.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes until light and fluffy. In another bowl combine the egg sour cream applesauce oil and vanilla. Turn the mixer to low speed and add half the flour along with the baking soda and salt.

For Cream Cheese Layer. Next add half the sour cream and then repeat beating just until mixed. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy.

Add in eggs vanilla sour cream salt and baking powder and mix for an additional minute until smooth scraping the sides of the bowl as necessary. Combine 2 cups flour baking powder and salt in a bowl. In a stand mixer with the whisk attached add egg add cream cheese.

While the mixer is on low add powdered sugar to cream cheese mixture slowly until fluffy about 2 minutes or so. Salt buttermilk canola oil cinnamon granny smith apples unsalted butter and 10 more. Ingredients 2 cups 2 Tbsp all-purpose flour 250g 2 tsp baking powder 14 tsp salt 3 large eggs at room temperature 12 cup sour cream full fat recommended 34 cup white.

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