Description
This Blueberry Bundt Cake is a moist and flavorful dessert featuring fresh blueberries folded into a tender vanilla cake batter. Baked in a classic Bundt pan, this cake boasts a golden crust and a soft, fluffy crumb. Perfect for any occasion, it combines the sweetness of blueberries with the richness of butter and sour cream for a delightful 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
Add-ins
- 1 1/2 cups fresh blueberries (or frozen, if preferred)
Instructions
- Preheat Oven 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. Set the pan aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the 2 1/2 cups of all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt within the flour.
- Cream Butter and Sugar: Using a hand or stand mixer, beat the softened butter and granulated sugar in a large mixing bowl until the mixture becomes light and fluffy. This should take about 3 to 4 minutes and helps incorporate air for a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing, which can make the cake dense.
- Prepare Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them lightly. This prevents the blueberries from sinking to the bottom of the cake during baking.
- Fold in Blueberries: Gently fold the coated blueberries into the batter, ensuring even distribution without breaking the berries.
- Fill Pan and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set. Then carefully invert the cake onto a wire rack to cool completely before serving.
Notes
- For best results, use fresh blueberries, but frozen can be used if fresh are not available. Do not thaw frozen blueberries before mixing.
- Coating the blueberries with flour helps prevent them from sinking during baking.
- Ensure butter is softened, not melted, for proper creaming with sugar.
- Do not overmix the batter after adding flour to keep the cake light and airy.
- This cake can be dusted with powdered sugar or served with whipped cream for extra indulgence.
