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
Scale
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.
