1. Preheat the oven to 350F. Prepare a 10 inch bundt pan (with a
removable bottom) with baking spray.
2. In the bowl of a standing mixer, cream together the butter and the
sugar until well incorporated. Add the eggs and the vanilla and beat
until fluffy. Then add the sour cream and beat until the batter is
smooth and fluffy.
3. In a separate bowl, combine all of the dry ingredients, and then add
the dry ingredients to the batter and partially mix together. Add the
buttermilk and beat until you have a smooth batter.
|
4. Remove the mixing bowl of batter from the mixer, and, using a
spatula, gently fold in the blueberries. Transfer the batter to the
prepared bundt pan and bake at 350F for 55 minutes, or until a
skewer just comes out clean.
5. Let the cake cool for about 10 minutes before turning over onto
a cake plate. While the cake is cooling, prepare the glaze.
6. In a small pan, melt the butter and continue to cook on low heat
until the butter has turned a dark golden brown color. When it
reaches this color, (but before it burns), set aside. In a small
bowl add the powdered sugar and vanilla, and then whisk in the
brown butter. Thin out the glaze with the milk, and whisk until the
glaze is smooth and runny.
7. When you have turned the cake out onto a cake plate, drizzle the
glaze over the top. Slice and serve warm or at room temperature.
|