Blueberry Sour Cream Cake With Basil-Blueberry Sauce

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Total Time
1hr 30mins
Prep
15 mins
Cook
1 hr 15 mins

"Delightfully buttery and speckled with juicy blueberries, this beautiful bundt cake is enhanced by a flavorful basil-blueberry sauce and a dollop of whipped cream. For a spin on this cake, substitute fresh, diced peaches or apricots for blueberries. Try orange zest instead of lemon zest." From marketofchoice.com. Recipe was cut in half, too.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Cake: Brush a 10" bundt pan with melted butter and sprinkle with turbinado sugar.
  3. Combine flour, baking powder, soda and salt in a bowl. In a stand-mixer bowl (or regular bowl and hand-held mixer), add sugar, softened butter and lemon zest. With paddle attachment, cream butter on high speed until very light, approximately 6 min, scraping paddle and sides of bowl often.
  4. Beat in eggs, one at a time. Add vanilla. Mix. Add approximately 1/3 dry ingredients and half of sour cream. Mix and repeat until all are added. Do not over mix.
  5. Fold in blueberries by hand then gently spoon into pan.
  6. Bake 75 minutes until a toothpick comes out clean.
  7. Cool for 10 min, invert onto a platter.
  8. Blueberry-Basil Sauce: In a pot, combine all ingredients, simmer 10 minutes.
  9. Remove basil sprigs, blend sauce with a hand blender or processor, strain (I used the back of a spoon to help pass the berries through the strainer); cool to room temperature and serve.