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
