Blueberry Sour Cream Cake With Basil-Blueberry Sauce
- Ready In:
- 1hr 30mins
- Ingredients:
- 23
- Yields:
-
1 10
- Serves:
- 12
ingredients
-
Blueberry Sour Cream Cake
- 2 tablespoons unsalted butter, melted
- 2 tablespoons turbinado sugar
- 2 1⁄2 cups unbleached flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 1⁄4 cups sugar
- 1 cup unsalted butter, softened
- 1 tablespoon lemon zest
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream (I tested using Nancy's whole milk yogurt because I didn't know I was out of sour cream!)
- 2 cups fresh blueberries (read *Note)
-
Basil-Blueberry Sauce
- 1⁄2 cup freshly squeezed orange juice
- 1 teaspoon lemon, zest*
- 1 tablespoon jam (I used strawberry jam-that's all I had.)
- 1 tablespoon sugar
- 2 cups fresh blueberries
- 8 -10 fresh basil sprigs (*fresh* ONLY!)
-
Garnish suggestions
- heavy whipping cream
- raw sugar
- fresh basil
- whole blueberries
directions
- Preheat oven to 325 degrees.
- Cake: Brush a 10" bundt pan with melted butter and sprinkle with turbinado sugar.
- 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.
- 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.
- Fold in blueberries by hand then gently spoon into pan.
- Bake 75 minutes until a toothpick comes out clean.
- Cool for 10 min, invert onto a platter.
- Blueberry-Basil Sauce: In a pot, combine all ingredients, simmer 10 minutes.
- 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.
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RECIPE SUBMITTED BY
COOKGIRl
United States