This treasured treat is the only recipe still on our menu since Day #1 when The Manor first opened in 1988. It’s timeless, delicious, and easy. So easy, in fact, that we’re a little embarrassed. But we’ve set aside our pride and admit that what makes this cake effortless is that it begins with a simple store bought Yellow Cake Mix. The convenience of having the dried ingredients premeasured, consistent and always on hand is a busy baker’s dream!
The key ingredient that insures that The BBC is so eye-popping amazing is the quality of the blueberries. Don’t skimp!! We use huge, sweet, organic mid-July South Haven blueberries, available to us fresh from our local farms and the rest of the year from our freezers.
Ingredients:
1 Yellow Cake Mix (NOT Duncan Hines, just don’t), with pudding in the mix or “Extra Moist”
3 eggs
3/4 cup vegetable oil
3/4 cup sour cream
2 cups blueberries, fresh or frozen (Add a pinch of vanilla if you like the taste)
Mix the blueberries, preferably frozen to best hold their shape, into the dry ingredients first. Using frozen berries helps keep them from bleeding out into the cake. Mixing them into the flour first keeps them from clumping or falling to the bottom of the pan during baking.
Whisk together the eggs, sour cream and oil and then add into the dry ingredients turning gently from the bottom, don’t overmix and don’t break your blueberries. Spray a seasoned bundt pan liberally with Pam or other nonstick oil. Spread the cake mixture into the bundt pan distributing the blueberries evenly. Bake at 350 degrees for 50 minutes.
If using frozen berries you may need an extra 5 minutes of cooking time. The BBC should be a nice golden brown across the entire top and have no softness in the center. If you cook it a shorter time it’s a wonderful fluffy cake. If you cook it a bit longer the crust caramelizes and holds up under lemon curd or a berry compote. It’s a personal choice.
Let cool 10 minutes before gently turning it onto a platter or rack.
We no longer glaze The BBC for breakfast because we think it’s just too sweet that way. But if you are presenting it for a luncheon or dessert, it’s beautiful when drizzled with a simple icing. Mix 2 T melted butter, 1 cup powdered sugar, 1 T orange juice. adjust for thickness with either more sugar or more juice.
Drizzle on top so the glaze runs into the grooves of the bundt cake, so gorgeous!
