Description
This Blueberrylicious Sour Cream Bundt Cake is a moist, tender cake bursting with fresh blueberries and enriched with creamy sour cream. Perfectly sweetened and lightly dusted with powdered sugar, this bundt cake is a delightful treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Others
- 1 1/2 cups sugar
- 1 1/2 cups fresh blueberries
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan to prevent the cake from sticking.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and sugar together until the mixture is light and fluffy, creating a smooth base for your batter.
- Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated. Then add the sour cream and vanilla extract, mixing until fully combined to add moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently and just until combined to avoid overmixing which can toughen the cake.
- Prepare Blueberries: Toss the fresh blueberries in a little flour to prevent them from sinking to the bottom of the batter, then gently fold them into the batter to evenly distribute.
- Fill Bundt Pan: Spoon the batter into the prepared bundt pan, smoothing the top with a spatula for an even bake.
- Bake: Bake in the preheated oven for 50 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool Cake: Let the cake cool in the pan for about 10 minutes to set, then invert it onto a wire rack to cool completely to room temperature.
- Dust and Serve: Once cooled, dust the top of the bundt cake with powdered sugar for a simple, elegant finish before slicing and serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Gently fold in the blueberries to avoid breaking them and turning the batter purple.
- Use fresh blueberries for best results, but frozen can be used if tossed in flour first.
- Allow the cake to cool completely before dusting with powdered sugar for an even coating.
- Store leftovers covered at room temperature for up to 3 days or refrigerate up to a week.
