Blueberry season is finally here! Celebrate with this delightfully buttery bundt cake, speckled with juicy ripe blues. The flavor is taken to the next level by a sophisticated basil-blueberry sauce and a dollop of whipped cream.
Serves: 8-12
Difficulty: easy
Prep time: 20 min
Cook time: 75 min
Special tools: electric mixer, 10″ Bundt pan
Ingredients
Blueberry Sour Cream Cake
2 T Umpqua unsalted butter, melted
2 T turbinado sugar
2½ c all-purpose flour **
1 t baking powder
½ t baking soda
½ t salt
2¼ c sugar
1 c (2 sticks) Umpqua unsalted butter, softened
1 T lemon zest *
3 lg eggs
2 t vanilla extract
1 c Umpqua natural cultured sour cream
2 c fresh blueberries *
Basil Blueberry Sauce
½ c Umpqua orange juice
1 t lemon zest *
1 T berry jam
1 T sugar
2 c fresh blueberries
8-10 fresh basil sprigs
Finishing Touches
2 c Umpqua heavy whipping cream
2 T sugar
fresh basil and blueberries for garnish
Steps
Blueberry Sour Cream Cake
Brush a 10″ bundt pan with melted butter and sprinkle with turbinado sugar. Preheat oven to 325°. 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, approx. 6 min, scraping paddle and sides of bowl often. Beat in eggs, one at a time. Add vanilla. Mix. Add approx. 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. Gently spoon into pan. Bake 75 min until a toothpick comes out clean. Cool for 10 min, invert onto a platter.
Basil Blueberry Sauce
In a pot, combine all, simmer 10 min, remove basil, blend with a hand blender or processor, strain and serve./p
Finishing Touches
With a whisk attachment, whip heavy cream and sugar to soft peaks. Serve a slice of cake drizzled with sauce and a dollop of whipped cream. Garnish with basil and a few blueberries.
* For a spin on this cake, substitute fresh, diced peaches or apricots for blueberries. Try orange zest instead of lemon zest.
** To make this recipe gluten-free friendly, use gluten-free flour.
