Blueberry Bundt Cake is a moist, tender, and buttery homemade cake filled with juicy blueberries and finished with a simple sweet glaze. The blueberries add bright fruity flavor to every slice, while sour cream or Greek yogurt helps create a soft, rich crumb that stays deliciously moist. Baked in a classic Bundt pan, this beautiful cake is perfect for breakfast, brunch, afternoon tea, holidays, potlucks, birthdays, or a comforting homemade dessert. Serve it plain, dusted with powdered sugar, or topped with a lemon glaze for an extra burst of freshness.
All-purpose flour – 3 cups (375 g) ,, Baking powder – 2 tsp ,, Baking soda – ½ tsp ,, Salt – ½ tsp
Unsalted butter – 1 cup (225 g), softened ,, Granulated sugar – 1½ cups (300 g) ,, Large eggs – 4
Vanilla extract – 2 tsp Sour cream or Greek yogurt – 1 cup (240 g) ,, Fresh blueberries – 2 cups (300 g) ,, Lemon zest – 1 tbsp
For the Pan : Unsalted butter – 1 tbsp ,, All-purpose flour – 2 tbsp
Lemon Glaze : Powdered sugar – 1 cup (120 g)
Lemon Glaze : Fresh lemon juice – 2 tbsp
Lemon Glaze : Milk – 1 tbsp, as needed
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Kozhukattai is a traditional South Indian steamed sweet dumpling made with r
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