Small Blueberry Sour Cream Bundt Cake

Blueberry Sour Cream Bundt Cake – Gluten Free

  • 1/2 cup regular or gluten free flour – measure for measure or 1- 1, etc…
  • 1/4 cup sugar
  • 1 egg, slightly beaten with fork
  • 1/8 cup oil
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup blueberries, fresh or frozen, thawed

Mix egg, oil, sugar, milk, sour cream, and lemon extract in a mixing bowl

Add flour, baking powder, baking soda to wet ingredients bowl and stir until completely blended

Stir in blueberries, Save a few for garnish

Pour batter in to a sprayed small 6 inch bundt pan

Sprinkle a few blueberries on top of batter

Bake @ 350° for about 35 minutes

Top with glaze after cooled or sprinkle with powdered sugar

Note: if you don’t have a 6 inch bundt pan just double recipe and bake in a 9×5 loaf pan

Make sure to use gluten free ingredients if you want it to be gluten free.