If you’re looking for a show-stopping dessert that feels both nostalgic and fresh, you’ve got to try this Blueberry Bundt Cake Recipe. Imagine a perfectly moist, tender cake bursting with juicy blueberries tucked inside a classic Bundt shape that’s as eye-catching as it is delicious. Each bite offers a delightful balance of sweet and tangy, with a soft crumb enhanced by a subtle hint of vanilla and sour cream richness. It’s the kind of treat that brightens up any gathering or simply turns an ordinary afternoon into something special.
Ingredients You’ll Need
This Blueberry Bundt Cake Recipe comes together from straightforward, pantry-friendly ingredients that each play a crucial role in making the cake light, flavorful, and beautifully textured. From the creamy butter that offers richness to the fresh blueberries lending bursts of fruity freshness, every component works in harmony to create a stunning final result.
- 2 1/2 cups all-purpose flour: Provides structure and tenderness to the cake crumb.
- 1 tablespoon baking powder: Ensures the cake rises nicely and stays fluffy.
- 1/2 teaspoon salt: Balances sweetness and enhances the other flavors.
- 1 cup unsalted butter, softened: Adds richness and moisture for a melt-in-your-mouth texture.
- 1 1/2 cups granulated sugar: Sweetens the cake and contributes to a golden crust.
- 4 large eggs: Bind the batter together and add lift and moisture.
- 2 teaspoons vanilla extract: Infuses a warm, aromatic flavor that complements the blueberries.
- 1 cup sour cream: Keeps the cake extra moist with a slight tang.
- 1 1/2 cups fresh blueberries (or frozen): Provides juicy pockets of vibrant berry goodness.
- 1 tablespoon all-purpose flour (for tossing the blueberries): Prevents blueberries from sinking to the bottom during baking.
How to Make Blueberry Bundt Cake Recipe
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F (175°C), which ensures perfectly even baking. Grease and flour a 10-inch Bundt pan thoroughly—this step is crucial to prevent sticking and will help your cake release cleanly for that beautiful shape.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the 2 1/2 cups of flour, baking powder, and salt. This pre-mixed dry blend forms the base that will give your cake the perfect crumb and rise it needs without any lumps.
Step 3: Cream Butter and Sugar
Using a stand or hand mixer, beat the softened butter and granulated sugar until light and fluffy—this usually takes about 3-4 minutes. Creaming like this incorporates air into the batter, resulting in a tender, airy cake texture that’s hard to beat.
Step 4: Add Eggs and Vanilla
One at a time, add each egg to the butter-sugar mixture, beating well after each addition to keep the batter smooth. Stir in the vanilla extract to bring warmth and depth, enhancing the overall flavor profile.
Step 5: Combine Dry Ingredients and Sour Cream
Now, alternate adding the dry ingredient mixture and sour cream to the wet batter—start and finish with the dry ingredients. Mix gently after each addition until just combined to avoid overworking the batter, which can make the cake tough.
Step 6: Toss and Fold in Blueberries
Before folding the blueberries into the batter, toss them lightly in a tablespoon of flour. This clever trick stops them from sinking to the bottom as the cake bakes. Gently fold them in, being careful not to break the berries and turn your batter purple.
Step 7: Bake to Perfection
Pour your luscious batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. The result is a golden-brown cake dotted with berry jewels throughout.
Step 8: Cool and Release
Allow the cake to cool in the pan for about 10 minutes—this rest lets it set up before flipping. Then carefully invert it onto a wire rack to cool completely so it can firm up, making slicing neat and elegant.
How to Serve Blueberry Bundt Cake Recipe
Garnishes
For a spectacular finishing touch, dust the cooled Blueberry Bundt Cake with powdered sugar or drizzle a simple lemon glaze to add brightness and a little extra sweetness. Fresh blueberries and a sprig of mint on the side also make a lovely presentation.
Side Dishes
This cake pairs wonderfully with whipped cream or a scoop of vanilla bean ice cream for a classic dessert experience. For a brunch twist, serve alongside fresh fruit salad or a mild yogurt parfait to balance the cake’s richness.
Creative Ways to Present
Try turning this cake into elegant slices topped with a dollop of mascarpone and a drizzle of honey. Alternatively, cut it into cubes for a delightful layered trifle featuring cream and berries—perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
Leftover Blueberry Bundt Cake stays moist and flavorful when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. Keeping it covered ensures the cake doesn’t dry out.
Freezing
You can freeze this Bundt cake either whole or sliced. Wrap it generously with plastic wrap, then place it in a freezer bag or airtight container. Freeze for up to three months, which allows you to enjoy this delightful treat anytime.
Reheating
To refresh the cake after chilling or freezing, warm slices gently in a microwave for 10 to 15 seconds or in a low oven (around 300°F) for 5 to 10 minutes. This restores that freshly baked softness and enhances the flavors.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well and are often more convenient—you just need to toss them in flour while still frozen to prevent them from sinking in the batter.
How do I know when my Blueberry Bundt Cake is done?
The best test is the toothpick method: insert a toothpick into the thickest part, and if it comes out clean or with a few moist crumbs, your cake is perfectly baked.
Can I substitute sour cream with something else?
If you don’t have sour cream on hand, plain Greek yogurt is a great substitute that provides similar moisture and tang, keeping your cake deliciously tender.
Is it necessary to flour the blueberries before folding them in?
Yes, tossing blueberries in flour helps suspend them evenly in the batter during baking instead of all sinking to the bottom, ensuring every bite has berry goodness.
How should I clean my Bundt pan after baking?
After the cake is removed, soak the pan in warm soapy water for a bit before gently scrubbing with a soft sponge. This will help remove any leftover crumbs or butter without damaging the pan’s surface.
Final Thoughts
Honestly, this Blueberry Bundt Cake Recipe has quickly become a go-to favorite whenever I want a dessert that feels both comforting and special. The burst of fresh blueberries inside a tender, buttery cake is pure joy in every slice. I’m confident that once you try it, you’ll be baking it again and again for birthdays, brunches, or simply because you deserve a sweet moment. Go ahead—give it a whirl and watch this delicious classic become a treasured staple in your kitchen!
Print
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
Description
A moist and flavorful Blueberry Bundt Cake made with fresh or frozen blueberries, creamy sour cream, and a tender crumb. This classic cake is perfect for breakfast, dessert, or a special occasion and features a delicate balance of sweet vanilla, buttery richness, and juicy berries baked to 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 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 the 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 2 1/2 cups flour, baking powder, and salt until well combined. Set aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter with granulated sugar. Beat on medium speed until the mixture is light, fluffy, and pale in color, about 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract until evenly mixed.
- Combine Dry Ingredients and Sour Cream: Alternately add the dry ingredient mixture and sour cream to the batter, beginning and ending with the dry ingredients. Mix gently after each addition just until combined to avoid overmixing which can toughen the cake.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour in a small bowl to coat. This prevents them from sinking to the bottom during baking. Gently fold the floured blueberries into the batter to distribute evenly.
- Fill Pan and Smooth Batter: Pour the batter into the prepared Bundt pan. Use a spatula to smooth the top surface for an even rise.
- Bake: Bake the cake in the preheated oven for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool: Allow the cake to cool in the pan for 10 minutes after baking. Then, carefully invert the cake onto a wire rack to cool completely before slicing and serving to maintain its shape and texture.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw before adding to batter.
- Ensure the butter is fully softened to achieve a light and fluffy batter texture.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Grease and flour the Bundt pan thoroughly to prevent sticking.
- Check the cake starting at 55 minutes to avoid overbaking.
- The cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
