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
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 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.
