If you’re searching for a delightful, moist dessert that perfectly captures the sweetness of fresh fruit and the comforting texture of a homemade cake, this Blueberry Bundt Cake Recipe will become your new go-to. Bursting with juicy blueberries tucked into a tender, buttery crumb, it’s the kind of cake that invites you to savor every bite. Whether you’re baking for a family gathering or just treating yourself to something special, this recipe offers the perfect balance of simplicity and flavor that feels like a warm hug from the inside out.
Ingredients You’ll Need
The magic of this Blueberry Bundt Cake Recipe lies in its simple, classic ingredients. Each one plays a crucial role in building a cake that is moist, flavorful, and beautifully textured. From the tenderizing sour cream to the bursts of fresh blueberries, you’ll appreciate how these essentials come together with ease and make every bite irresistible.
- All-purpose flour: Provides the perfect structure and crumb to the cake, ensuring it’s light but sturdy enough to hold those blueberries.
- Baking powder: This leavening agent helps the cake rise beautifully, creating that soft, airy texture we all love.
- Salt: Just a pinch enhances all the flavors, balancing sweetness perfectly.
- Unsalted butter: Softened for creaminess, it adds richness and a tender crumb to your bundt cake.
- Granulated sugar: Sweeps sweetness through the cake, caramelizing slightly when baked for that golden color.
- Large eggs: Bind everything together while contributing moisture and lift.
- Vanilla extract: Lends a warm, aromatic note that deepens the overall flavor profile.
- Sour cream: Keeps the cake incredibly moist and adds a slight tang that balances the sweetness.
- Fresh blueberries: The stars of the show, adding juicy bursts of flavor and a vibrant pop of color throughout.
- Additional flour for blueberries: Tossing the berries in flour prevents them from sinking, keeping them evenly distributed.
How to Make Blueberry Bundt Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan carefully; this step ensures your cake releases easily after baking and keeps that perfect shape.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Combining these first allows for an even distribution, ensuring your cake rises and bakes uniformly.
Step 3: Cream Butter and Sugar
Using a mixer, beat the softened butter with the granulated sugar until the mixture is light and fluffy – this usually takes about 3 to 4 minutes. This process incorporates air, giving your cake a soft texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully blended before adding the next. Then stir in the vanilla extract, which brings a lovely aromatic depth to the batter.
Step 5: Combine Dry Ingredients and Sour Cream
Alternately add the flour mixture and sour cream to the wet batter, beginning and ending with the dry ingredients. Mix gently until just combined; overmixing can toughen your cake.
Step 6: Toss and Fold Blueberries
Coat the blueberries with a tablespoon of flour in a separate bowl to prevent them from sinking to the bottom. Then gently fold these into the batter, spreading their sweet, juicy flavor throughout.
Step 7: Pour Batter into the Pan
Transfer the batter evenly into your prepared Bundt pan, smoothing the top with a spatula to ensure even baking and a beautiful shape.
Step 8: Bake to Perfection
Bake for 55 to 65 minutes. Your cake is done when a toothpick inserted into the center comes out clean. The baking time may vary slightly with ovens, so keep an eye on that golden crust!
Step 9: Cool and Unmold
Allow the cake to cool in the pan for about 10 minutes. This rest time helps the cake set so it doesn’t break apart. Carefully invert the pan and transfer the cake to a wire rack to cool completely before serving.
How to Serve Blueberry Bundt Cake Recipe
Garnishes
To dress up your Blueberry Bundt Cake Recipe, think fresh and simple. A light dusting of powdered sugar creates an elegant look, while a handful of fresh blueberries or a drizzle of lemon glaze adds brightness and a hint of tartness that complements the sweet cake beautifully.
Side Dishes
Pair your bundt cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. A side of fresh fruit salad can also add a refreshing contrast to the rich, buttery flavor.
Creative Ways to Present
Why not slice the cake and serve each piece with a small mint sprig or edible flower on top? If you’re hosting a brunch or special gathering, arrange slices on a rustic wooden board with clusters of fresh blueberries and lemon wedges for a charming presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your Blueberry Bundt Cake Recipe, wrap the leftover cake tightly in plastic wrap or store it in an airtight container at room temperature. It keeps well for up to three days, maintaining that moist texture.
Freezing
If you want to save it for longer, slice the cake and freeze individual portions wrapped in plastic and foil. This method preserves freshness for up to three months and allows for easy thawing when the craving hits.
Reheating
To enjoy your cake warm, gently reheat slices in the microwave for 15-20 seconds or pop them in a preheated oven at 300°F (150°C) for about 10 minutes. This brings back the fresh-baked feeling without drying it out.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work wonderfully in this Blueberry Bundt Cake Recipe. Just be sure to toss them with a bit of flour to prevent them from sinking and staining the batter excessively.
What can I substitute for sour cream?
If you don’t have sour cream on hand, plain Greek yogurt or buttermilk can be excellent substitutes. They keep the cake moist and tender while adding a slight tang.
How do I prevent blueberries from sinking to the bottom?
Tossing the berries in flour before folding them into the batter helps suspend them evenly throughout the cake rather than settling at the bottom during baking.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to maintain structure. The texture might be slightly different but still delicious.
How long will the Blueberry Bundt Cake stay fresh?
When properly stored, this cake stays fresh at room temperature for about three days. Refrigerating can extend its life but may slightly dry it out, so be sure to wrap it well.
Final Thoughts
There’s something truly special about sinking your teeth into a slice of homemade Blueberry Bundt Cake Recipe — the tender crumb, the sweet bursts of blueberry, and that buttery richness all combine to create a baked treasure worth sharing. This recipe’s simplicity and comforting flavors make it perfect for any occasion or just as a sweet pick-me-up. Trust me, once you try it, this cake will find a happy spot on your recipe list forever.
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Blueberry Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Blueberry Bundt Cake combines the sweetness of fresh blueberries with a tender buttery crumb. Perfect for any occasion, this classic cake is baked in a Bundt pan for a beautiful shape and easy slicing. With a hint of vanilla and a creamy texture from sour cream, it makes a delightful dessert or tea-time treat.
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 the 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 easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this 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 until light and fluffy, which should take about 3-4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs into the batter one at a time, beating well after each addition to ensure even distribution. Stir in the vanilla extract for aroma and flavor.
- Combine Dry Ingredients and Sour Cream: Add the dry ingredients and sour cream alternately to the batter. Start and end with the dry ingredients, mixing just until combined after each addition to avoid overmixing.
- Toss and Fold Blueberries: Lightly coat the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom. Gently fold the blueberries into the batter, being careful not to crush them.
- Transfer Batter to Pan: Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula for an even surface.
- Bake: Place the pan in the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then carefully invert it onto a wire rack to cool completely before slicing and serving.
Notes
- You can use frozen blueberries if fresh are not available; just do not thaw them before tossing with flour.
- For extra flavor, consider adding a teaspoon of lemon zest to the batter.
- Make sure the butter is softened but not melted for optimal creaming.
- Ensure alternating the addition of dry ingredients and sour cream to keep the batter smooth and avoid overmixing.
- Check the cake towards the end of baking as ovens can vary.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
