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Ingredients

  • 2 ⅔ Cup all-purpose flour
  • 1 ½ Tsp. baking powder
  • 1/4 Tsp. baking soda
  • 2 Teaspoons cinnamon
  • 1 Cup sour cream, full fat
  • 2 Teaspoons vanilla extract
  • 2 Tablespoons brandy or whiskey
  • 1 ½ Cup (3 sticks) unsalted butter
  • 1 ¼ Cup granulated sugar
  • 1 Cup light brown sugar
  • 6 large eggs
  • 1 Cup (about 5 ounces) Driscoll’s Blueberries

Directions

  1. PLACE oven rack in center of oven.
  2. PREHEAT oven to 325°F.
  3. BUTTER or COAT with cooking spray a 10 cup Bundt cake pan.
  4. SPRINKLE interior of pan lightly with flour and SET ASIDE.
  5. PLACE 2 ⅔ cups all-purpose flour into a medium bowl.
  6. ADD 1 ½ teaspoons baking powder and ADD 1/4 teaspoon baking soda and ADD 2 teaspoons cinnamon.
  7. WHISK to combine flour mixture and SET ASIDE.
  8. PLACE 1 cup sour cream into a large measuring cup.
  9. ADD 2 teaspoons vanilla extract and ADD 2 tablespoons brandy or whiskey.
  10. MIX to combine sour cream mixture and SET ASIDE.
  11. PLACE 1 ½ cups (3 sticks) unsalted butter into a mixing bowl or the bowl of a stand mixer.
  12. ADD 1 ¼ cups granulated sugar and ADD 1 cup light brown sugar.
  13. BEAT until light and fluffy and SCRAPE DOWN sides of bowl as needed.
  14. ADD 6 eggs, 1 at a time, and ALLOW each egg to fully incorporate before adding the next egg.
  15. ADD one-third of flour mixture and BEAT just until combined. Do not over mix.
  16. ADD one-half of sour cream mixture and BEAT just until combined. Do not over mix.
  17. ADD half of remaining flour mixture and BEAT just until combined. Do not over mix.
  18. ADD remaining sour cream mixture and BEAT just until combined. Do not over mix.
  19. ADD remaining flour mixture and BEAT just until combined. Do not over mix.
  20. SET ASIDE batter.
  21. CRUSH one-quarter of blueberries with a ladle or bottom of a cup and ADD to batter.
  22. ADD remaining blueberries to batter.
  23. FOLD blueberries into batter using use a rubber spatula.
  24. FILL prepared Bundt pan evenly with batter and smooth surface of batter with back of a rubber spatula.
  25. BAKE 50 – 65 minutes or until a toothpick inserted into center of cake comes out clean.
  26. ALLOW cake to cool 20 minutes in pan.
  27. INVERT cake onto cooling rack.
  28. SERVE cake warm or at room temperature.

Nutrition

Serving Size :

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g