This is an old-fashioned recipe for sour cream coffee cake that I updated to include some sweet blueberry goodness. I love ...

If you’re a blueberry lover, this delicious Classic Blueberry Sour Cream Pound Cake is for you ... And I baked the cake in a bundt pan and lightly dusted it with powdered sugar before serving ...

Add the eggs, one at a time, followed by the sour cream, and vanilla. Mix until incorporated, scraping down the sides of the bowl with a rubber spatula at least once. Slowly incorporate the dry ...

Loosen the edges with a butter knife, then turn the cake out onto a wire rack. Lift away the bundt tin and leave to cool completely. For lemon and blueberry bundt cake, add the grated zest of 2 ...

Sour cream locks in moisture, while Turkish coffee and corn flour give the cake a complex, sophisticated flavor profile that’s hard to put your finger on. Meanwhile, the crunchy nigella seed ...

This moist and airy cake ... coffee, dessert or even brunch. Make the chocolate glaze right before serving to ensure a silky, smooth texture. Preheat oven to 350°F. Butter and flour a 10-cup ...

Preheat your oven to 180°C and grease and flour your bundt tin well ... 45 minutes or until a skewer comes out clean. Allow the cake to cool in the tin for ten minutes then gently turn it ...

Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Spoon the mixture into the cake tin and bake for 40-45 minutes ...

Drizzle over the cooled cake. Slice and serve. Notes: Store leftover butter bundt coffee cake well wrapped at room temperature.