Blueberry Orange Sour Cream Cake
Blueberry Orange Sour Cream Cake
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Ingredients
| 1 ⅓ | cups white sugar | |
| ¾ | cup butter-softened | |
| Wet Ingredients | ||
| 3 | eggs | |
| 1 | cup sour cream | |
| 1 | tablespoon vanilla extract | |
| ⅓ | cup maple syrup | |
| Dry Ingredients | ||
| 2 | cups Robin Hood® All Purpose flour | |
| 1 | tablespoon orange zest (2-3 oranges) | |
| 1 | teaspoon baking soda | |
| 1 | teaspoon baking powder | |
| 2 | cups fresh blueberries | |
| Icing Ingredients | ||
| 1 ¼ | cup powdered sugar | |
| 2 | tablespoons lemon Juice | |
| 2 | tablespoons milk | |
Directions
Combine butter and sugar in a large mixing bowl and beat with an electric mixer on medium until light and fluffy. Add eggs and mix for 1 minute longer. Add all wet ingredients and beat until well mixed. Add all dry ingredients except blueberries and mix on low for 1 minute. With a wooden spoon, carefully fold in blueberries.
Lightly spray a 10 inch bundt pan with baking spray. Fill pan evenly mixture and tap the bottom to ensure it has settled.
Preheat oven to 350 degrees. Bake for 40-50 minutes or until a toothpick inserted into center of cake comes out clean. When cooled, pop the cake from the mold.
In a small mixing bowl whisk all icing ingredients together.
Drizzle icing over cake when completely cooled. Let icing set and serve.
