I am so excited that Love’s Last Kiss, the next book in the Deadly Force series, has released this week. This book took me a long time to write and I’m just so happy that it’s out in the world! This month on The Hungry {Romance} Writer I want to share some of the recipes from the book. Rose Guthrie, the heroine of the story, is a young woman struggling against the world to save her brother and simply survive. And one of the way she deals with stress is to cook and bake–something that the hero, Kade Dolan, truly appreciates.
This week I’m sharing Rose’s recipe for her Blueberry Sour Cream Cake which she makes for Kade the morning after a traumatic-yet-romantic evening. She serves this cake with cheesy eggs and fresh coffee and it is one of the best coffee cakes I’ve ever had. It’s also a versatile recipe that can be made into a bundt cake, a traditional coffee cake, and muffins of all sizes.
Blueberry Sour Cream Cake
Ingredients
Cake
- 1 cup salted butter room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup sour cream
- 1/2 teaspoon Kosher salt
- 1 teaspoon baking powder
- 1 2/3 cups flour
- 1 1/2 cups fresh
Icing
- 2 Tablespoons butter melted
- 1 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1-2 Tablespoons whole milk
Instructions
Cake
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Preheat the oven to 350℉. Lightly grease and flour a 9-10" bundt pan. Set aside.
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In a small bowl, combine the flour, baking powder, and salt.
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In the large bowl of a standing electric mixer, cream together the sugar and butter until smooth. Then slowly beat in the eggs, sour cream, and vanilla extract. Then slowly beat in the flour mixture. Beat just until all the ingredients are combined. Fold in the blueberries and pour the batter into the bundt pan.
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Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Cook on a baking rack for 15 minutes, then invert the pan and pop out the cake. Allow the cake to cool completely. Use the glaze below to ice the cake.
Icing
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Whisk the butter, powdered sugar, vanilla extract, and 1 Tablespoon of milk in a small bowl. Add extra milk if you'd prefer thinner icing. Drizzle the icing on the cake once it's cooled.
