It must be blueberry season right now because I’ve been seeing them in the grocery stores lately. The packages from Peru have been my favorite so far. I’ve never seen blueberries SO BIG! They’re also very sweet and incredibly crunchy, which is a rare quality. Most blueberries I’ve had seem to be on the mushy side for some reason.
What I really love about this cake, aside it being so easy, is how moist it is. I also like that it’s not too sweet, so you can really taste the blueberries and cinnamon chips. Plus, if you love cake and ice cream, try this with vanilla!
- 1 cup Irish unsalted butter ~ room temperature
- 1 1/2 cups organic evaporated cane sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 2 cups organic unbleached all-purpose flour
- 2 heaping cups blueberries (fresh or frozen and thawed)
- 1/4 cinnamon chips
- organic avocado oil spray
- Preheat oven to 350°F.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.
- Turn mixer to low and mix until the flour until just combined.
- Fold in the blueberries.
- Lightly spray a 9-10 inch bundt pan with avocado oil. Spread half the cake batter into the pan. Even out batter with spatula.
- Sprinkle the cinnamon chips evenly on the batter. Add remaining batter. Smooth and even out batter with spatula.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.
- Serve warm with a cup of hot tea, or with some vanilla ice cream. Store in air-tight container for up to one week, or freeze.