Preparation:
Set your oven to preheat at 350°F (175°C) and thoroughly grease a Bundt pan to avoid the cake sticking.
In a bowl, combine the flour, baking powder, baking soda, and salt. Set this aside for later use.
In a separate, larger bowl, blend the room-temperature butter and granulated sugar until you achieve a light and fluffy texture.
Incorporate the eggs one by one into the mixture, followed by the vanilla extract.
Gradually merge the dry ingredients into the wet mixture, alternating with the sour cream. Ensure you start and finish with the dry ingredients, mixing well after each addition.
Gently integrate the fresh blueberries into the batter until they are uniformly distributed.
Pour the finished batter into your greased Bundt pan, smoothing the top with a spatula for an even surface.
Bake in your preheated oven for approximately 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
Remove your cake from the oven and allow it to cool within the pan for around 10 minutes. Following this, transfer it to a wire rack for complete cooling.
Once your cake has fully cooled, you can prepare the glaze. Combine the powdered sugar, milk, and vanilla extract in a small bowl, whisking until you achieve a smooth consistency.
Drizzle your glaze over the cooled cake, allowing it to gracefully flow down the sides.
Allow a few minutes for the glaze to set before you present your delicious Jewish Blueberry-Sour Cream Bundt Cake to your guests. Enjoy!
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