This Blueberry Bundt Cake is the epitome of a perfect dessert for any occasion. It’s light, moist, and bursting with fresh blueberries. Whether I’m serving it for a family gathering or enjoying it with a cup of coffee, it’s always a crowd-pleaser!
Why You’ll Love This Recipe
What makes this Blueberry Bundt Cake so irresistible is its balance of flavors and textures. The combination of tender cake with juicy bursts of fresh blueberries creates a delightful contrast. The addition of sour cream ensures the cake stays moist and flavorful, while the vanilla extract enhances the overall taste. It’s easy to make and perfect for sharing, making it an ideal choice for birthdays, brunches, or any celebration. Plus, the beautiful Bundt shape gives it a lovely, professional look, making it even more impressive when served!
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup sour cream
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries (or frozen, if preferred)
1 tablespoon all-purpose flour (for tossing the blueberries)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, and set it aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and sour cream to the batter, beginning and ending with the dry ingredients. Mix until just combined after each addition.
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. Gently fold the blueberries into the batter.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Servings and timing
Servings: 12 servings
Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 15 minutes
Variations
I love how versatile this Blueberry Bundt Cake is. I can easily swap in different berries, such as raspberries or blackberries, depending on what I have on hand. For a fun twist, I sometimes add a teaspoon of lemon zest to the batter for a refreshing citrus flavor. If I’m in the mood for something extra indulgent, a drizzle of glaze over the cooled cake is the perfect finishing touch.
Storage/reheating
To store this cake, I place it in an airtight container at room temperature, where it will stay fresh for up to 3 days. If I want to keep it longer, I can wrap it in plastic wrap and store it in the fridge for up to a week. When reheating, I simply slice it and warm it in the microwave for a few seconds for that just-baked feel. Alternatively, I can enjoy it at room temperature, as it’s delicious either way.
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FAQs
How can I make sure my Blueberry Bundt Cake doesn’t get soggy?
To prevent sogginess, I coat the blueberries in flour before adding them to the batter. This helps keep them suspended in the cake instead of sinking to the bottom.
Can I use frozen blueberries in this recipe?
Yes, I can use frozen blueberries if fresh ones aren’t available. Just be sure to toss them in flour first and add them directly to the batter without thawing.
Can I freeze this Blueberry Bundt Cake?
Yes, I can freeze this cake! After it’s fully cooled, I wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will last for up to 3 months in the freezer. To thaw, I let it sit at room temperature for a few hours.
Can I use a different type of flour?
I haven’t tried it yet, but I believe I can use whole wheat flour for a healthier alternative. The texture may change slightly, but it should still turn out well.
Can I make this cake without sour cream?
If I don’t have sour cream, I can substitute it with plain yogurt or buttermilk. Both options will still give the cake moisture and flavor.
Conclusion
This Blueberry Bundt Cake is a perfect addition to any dessert spread. It’s easy to make, incredibly flavorful, and versatile enough to suit various occasions. Whether I’m celebrating a special event or just want a slice of something sweet, this cake never disappoints. Plus, it’s a great way to showcase the beauty and flavor of fresh blueberries. I’ll definitely be making it again and again.
📖 Recipe:
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Blueberry Bundt Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Blueberry Bundt Cake is a light, moist dessert bursting with fresh blueberries. It’s perfect for any occasion and pairs wonderfully with coffee or tea. Its tender crumb and flavorful bursts of blueberries make it irresistible.
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups fresh blueberries (or frozen, if preferred)
1 tablespoon all-purpose flour (for tossing the blueberries)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, and set it aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and sour cream to the batter, beginning and ending with the dry ingredients. Mix until just combined after each addition.
- In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. Gently fold the blueberries into the batter.
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Notes
If using frozen blueberries, do not thaw them before adding them to the batter. Toss them in flour first to help them stay suspended in the cake.
To store the cake, place it in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
The cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and store in a freezer-safe bag.
For a fun variation, add a teaspoon of lemon zest to the batter for a citrusy twist.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg
