If you’ve been on the lookout for a delightful, moist, and irresistibly fresh dessert, this Blueberry Bundt Cake Recipe will quickly become your new go-to. Imagine tender cake with a golden crust that gives way to juicy bursts of blueberries in every bite—it’s like a crowd-pleasing hug from the inside out. Perfect for brunch, tea time, or an anytime treat, this cake balances buttery richness with the bright, natural sweetness of blueberries. Trust me, once you try this recipe, your kitchen will be filled with the most inviting aroma, and your friends and family will keep asking for seconds or even thirds!
Ingredients You’ll Need
This Blueberry Bundt Cake Recipe calls for simple, pantry-friendly ingredients that come together beautifully to create a tender crumb and perfectly moist texture. Each component plays a key role—from the creamy butter providing richness to the sour cream that adds moisture, and the fresh blueberries that deliver the vibrant color and burst of flavor.
- 2 1/2 cups all-purpose flour: The base that gives structure and a tender crumb.
- 1 tablespoon baking powder: Helps the cake rise evenly for a soft, airy texture.
- 1/2 teaspoon salt: Balances sweetness and enhances overall flavor.
- 1 cup unsalted butter, softened: Adds richness and moisture, making the cake buttery and tender.
- 1 1/2 cups granulated sugar: Sweetens the cake without overpowering the blueberries.
- 4 large eggs: Provide structure and help bind all ingredients together.
- 2 teaspoons vanilla extract: Gives a warm, aromatic backdrop that complements the blueberries.
- 1 cup sour cream: Contributes tanginess and moistness for a luscious crumb.
- 1 1/2 cups fresh blueberries: The star ingredient bursting with juicy sweetness and eye-catching color.
- 1 tablespoon flour (for tossing the blueberries): Prevents the blueberries from sinking to the bottom during baking.
How to Make Blueberry Bundt Cake Recipe
Step 1: Prepare Your Bundt Pan
Start by preheating your oven to 350°F (175°C) to ensure it’s just right when your batter is ready. Grease and flour your 10-inch Bundt pan carefully—this step is key to achieving that perfect, non-stick release so your cake can shine in all its glory after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This blend ensures even distribution of rising agents and seasoning, creating a balanced texture that lifts the cake beautifully without any unwanted clumps.
Step 3: Cream Butter and Sugar
Using a hand or stand mixer, beat the softened butter and sugar until the mixture is light and fluffy—about 3 to 4 minutes. This process is essential because it incorporates air, giving your cake a lightness you’ll love with every bite.
Step 4: Incorporate Eggs and Vanilla
Add the eggs one at a time, mixing fully after each addition. This ensures your batter stays smooth and emulsified. Then, stir in the vanilla extract to add a warm, inviting flavor that ties the cake together.
Step 5: Combine Dry Ingredients and Sour Cream
Add the dry ingredients and sour cream alternately into your batter, starting and ending with the flour mixture. Mix just until combined after each addition to avoid overworking the batter, which keeps the cake tender and moist.
Step 6: Fold in Blueberries
Toss your blueberries with a tablespoon of flour to coat—this little trick helps prevent the fruit from sinking during baking. Gently fold the blueberries into the batter, being careful not to break them up, so they remain intact and burst with flavor when baked.
Step 7: Bake to Perfection
Pour your luscious batter into the prepared Bundt pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean, leaving behind a beautifully golden cake with juicy pockets of blueberry goodness inside.
Step 8: Cool Before Serving
Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. This waiting step is tough because the cake smells incredible, but cooling helps it set so you can slice perfect pieces without crumbling.
How to Serve Blueberry Bundt Cake Recipe
Garnishes
A light dusting of powdered sugar transforms this cake into an elegant dessert effortlessly. If you want to elevate it further, top with a drizzle of lemon glaze or a dollop of whipped cream to add contrast and creamy richness that complements the berries.
Side Dishes
This Blueberry Bundt Cake Recipe pairs wonderfully with a simple cup of coffee or tea, making it a delightful treat for afternoon breaks. For a more festive spread, serve alongside fresh berries or a scoop of vanilla ice cream to create the perfect balance of warm cake and cool creaminess.
Creative Ways to Present
For a stunning centerpiece, decorate the top with fresh blueberries and edible flowers to highlight the cake’s fruity elements. You can also slice the cake into small pieces and serve on a tiered platter for brunch or party gatherings, inviting guests to enjoy bite-sized indulgences.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store it in an airtight container to keep it moist. It can stay fresh at room temperature for up to 3 days, making it a great option for preparing in advance.
Freezing
If you want to keep your Blueberry Bundt Cake Recipe ready for later, freezing is perfect. Wrap it well in plastic wrap and then foil, and it will hold up in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
Gently warm slices in the microwave for about 15-20 seconds or pop them briefly in a low-temperature oven. This brings back the soft, freshly baked feel without drying out the cake.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well in this Blueberry Bundt Cake Recipe. Just be sure to toss them in the tablespoon of flour before folding into the batter to prevent extra moisture from sinking the fruit to the bottom.
Do I need to grease and flour the Bundt pan?
Yes, it’s important to grease and flour the pan thoroughly to ensure the cake releases easily. Using a non-stick spray specifically designed for baking also works well for extra security.
Can I substitute sour cream with something else?
If you don’t have sour cream on hand, Greek yogurt or buttermilk are great alternatives. They maintain the moisture and tang that sour cream adds, keeping your cake tender and flavorful.
How do I know when the cake is done?
Insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, your cake is perfectly baked. If the toothpick has wet batter, it needs more time to bake.
Can I add nuts or other fruits to this cake?
Definitely! Chopped walnuts, pecans, or sliced almonds add a lovely crunch, and substituting or mixing in other berries like raspberries or blackberries can create delicious variations of this Blueberry Bundt Cake Recipe.
Final Thoughts
This Blueberry Bundt Cake Recipe is a treasured classic that combines ease, elegance, and a burst of freshness in every slice. It’s the kind of recipe you’ll go back to over and over because it simply hits the spot every single time. Whether you’re baking for family, friends, or just a quiet moment with a cup of tea, give this recipe a try—you’ll fall in love with its tender crumb and juicy blueberries just like I did!
Print
Blueberry Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blueberry Bundt Cake is a moist and tender dessert bursting with fresh blueberries. Perfect for gatherings or a sweet treat, it features a delicate crumb and buttery flavor enhanced with vanilla and sour cream, creating a richly satisfying cake baked to golden perfection in a Bundt pan.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour (for tossing blueberries)
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
Fruit
- 1 1/2 cups fresh blueberries (or frozen, if preferred)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly to ensure the cake releases cleanly after baking.
- Mix dry ingredients: In a medium bowl, whisk together 2 1/2 cups flour, baking powder, and salt until fully combined. Set this dry mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together. Beat the mixture for 3 to 4 minutes until it is light, fluffy, and pale in color.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth texture. Stir in the vanilla extract to infuse the batter with flavor.
- Combine dry ingredients and sour cream: Alternately add the dry flour mixture and sour cream to the wet ingredients, starting and finishing with the dry ingredients. Mix gently after each addition until the batter is just combined without overmixing.
- Toss and fold in blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the coated blueberries into the batter to evenly distribute the fruit.
- Fill the pan: Pour the batter into the prepared Bundt pan, spreading the surface evenly and smoothing the top with a spatula.
- Bake the cake: Place the Bundt pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes to set. Then, carefully remove it from the pan and transfer to a wire rack to cool completely before serving.
Notes
- To prevent blueberries from sinking, tossing them in flour before adding to the batter is essential.
- For frozen blueberries, do not thaw to avoid turning the batter purple; fold them in frozen.
- Ensure the butter is softened, not melted, for proper creaming to achieve a light texture.
- This cake is best served at room temperature and can be stored covered at room temp for up to 2 days or refrigerated for up to 4 days.
- You can dust the cooled cake with powdered sugar or drizzle with a simple glaze if desired.
