John Myers
Bundt Cake with Sour Cream and Wild Blueberries
The perfect bundt cake with sour cream and wild blueberries recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 200 g Sugar white
- 1 pinch Salt
- 1 packet Vanilla sugar
- 6 Free range eggs
- 400 g Sour cream
- 1 packet Vanilla sauce powder
- 500 g Flour
- 1,5 packet Baking powder
- 1 glass Wild blueberries 540 grams
- Powdered sugar
- Pour the wild blueberries into a sieve and let them drain.
- Beat the softened butter with the sugar, a pinch of salt and the vanilla sugar in a mixing bowl until frothy. Gradually stir in the eggs. Add the sour cream and vanilla sauce powder and stir in.
- Mix the flour with the baking powder and stir in four portions. Put the wild blueberries in a bowl, dust with flour and carefully fold into the batter.
- Pour the dough into the prepared Gugelhupf tin and smooth it out. Place the cake in the oven preheated to 175 degrees (convection) and bake for approx. 60 – 70 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down in the mold.
- Turn the Gugelhupf out onto a cake plate and sprinkle with powdered sugar.
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