Jewish Blueberry Sour Cream Bundt Cake

This recipe has been a favorite of mine for a long time, especially during blueberry season.  Served with a scoop of vanilla ice cream, it’s pure blueberry bliss!

I often make it as a year-round dessert when I’m entertaining since it’s easy to make, frugal, it can be made ahead, and everyone loves it!

Blueberry Cake 012Today, I’m making it for our Memorial Day Cookout this weekend.

The recipe came from my mom’s best friend, Regina, who has since passed.  That makes her fancy handwritten recipe (see right) all the more special.

Regina, an Italian through and through, was a fabulous cook and baker.  She had close friends who were Jewish, so she learned to make many of their dishes, including this one and a rockin’ Jewish Noodle Pudding.


  • 1 cup sugar
  • 1/2 cup butter, softened (or shortening)
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1-1/2 pints fresh blueberries
  • 1/2 cup Confectionery sugar


  1. Preheat oven to 350.
  2. Place dry blueberries in paper lunch bag.  Add two tablespoons flour and shake gently so that blueberries are coated.  (This ensures the blueberries do not all sink to bottom of cake.)
  3. Cream sugar with butter.  Add eggs and beat well.
  4. Add sour cream and vanilla; beat well.
  5. ................................

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