I have made this recipe 8 times. Everyone who tried it loved it. Tried it once with raspberries ... too mushy. Made it once with dark, sweet cherries ... awesome, but pitting and slicing cherries is time consuming. Made it with and without the powdered sugar, and once with a vanilla glaze. I always use extra large eggs, so I increased the flour to 1-3/4 cups. All of my variations were good, but in the end, the original recipe seems to be the best. Use fresh blueberries and don't over stir the batter when adding the sour cream. Let it cool completely in a greased and floured bundt pan before turning it out on a plate.
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I have made this recipe 8 times. Everyone who tried it loved it. Tried it once with...