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
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 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.
