Description
This Blueberrylicious Sour Cream Bundt Cake is a moist and tender dessert bursting with fresh blueberries and a delicate vanilla flavor. The sour cream adds a creamy tang and keeps the cake wonderfully soft, while a light dusting of powdered sugar finishes it with a touch of sweetness. Perfect for brunches, celebrations, or a comforting slice anytime.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries
- Powdered sugar, for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10 to 12-cup bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter together with the sugar until the mixture is light, fluffy, and pale in color, which usually takes about 3-5 minutes.
- Add Eggs, Sour Cream, and Vanilla: Add eggs one at a time, beating well after each addition. Then mix in the sour cream and vanilla extract until the batter is smooth and combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of the leaveners and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently and just until combined; avoid overmixing to keep the cake tender.
- Prepare Blueberries and Fold In: Toss the blueberries with a small amount of flour to prevent them from sinking in the batter, then gently fold them into the batter with a spatula.
- Fill the Bundt Pan: Spoon the batter evenly into the prepared bundt pan, smoothing the top with a spatula for an even bake and attractive appearance.
- Bake the Cake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then carefully 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 pretty finish before slicing and serving.
Notes
- Tossing blueberries in flour before folding helps them stay evenly distributed throughout the cake.
- Make sure all ingredients, especially butter and eggs, are at room temperature for the best mixing results.
- Use fresh blueberries for the best texture and flavor; frozen blueberries can be used but may require slight adjustments.
- If you don’t have a bundt pan, a similarly sized tube pan or a 9×13 inch baking pan can work, though baking time may vary.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
