A classic, moist, and utterly delicious Blueberry Bundt Cake. Bursting with juicy blueberries and a hint of vanilla, this cake is perfect for brunch, dessert, or any time you crave a comforting treat. This recipe is easy to follow and yields a beautiful cake that’s sure to impress.
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)
Preparation:
Before you start:
Make sure all ingredients are at the indicated temperatures for optimal mixing. Preheating the oven is crucial for a successful bake. Properly preparing the bundt pan is vital to avoid sticking.
Step-by-Step Instructions:
Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly. Ensure every nook and cranny is covered to prevent sticking. An alternative is using baking spray with flour.
Step 2: In a medium bowl, whisk together the 2 1/2 cups flour, baking powder, and salt. Whisking ensures the ingredients are evenly distributed, which helps with the cake’s rise and texture. Set this mixture aside.
Step 3: 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. This creaming process incorporates air into the batter, contributing to a tender crumb. Don’t rush this step!
Step 4: Add the eggs, one at a time, mixing well after each addition. Incorporating eggs gradually allows them to emulsify properly into the batter. Stir in the vanilla extract.
Step 5: Alternately add the dry ingredients (the flour mixture) and sour cream to the batter, beginning and ending with the dry ingredients. Mix until just combined after each addition. Overmixing develops the gluten in the flour, resulting in a tough cake.
Step 6: In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This helps prevent the blueberries from sinking to the bottom of the cake during baking.
Step 7: Gently fold the blueberries into the batter. Be careful not to overmix, which can cause the blueberries to bleed their color into the batter.
Step 8: Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Step 9: Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Begin checking for doneness at 55 minutes to avoid overbaking.
Step 10: 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. Cooling it upside down can also help prevent the cake from sticking.
Why You’ll Love This Recipe:
- Moist and Tender: The sour cream adds a wonderful tang and keeps the cake incredibly moist.
- Bursting with Flavor: Each bite is filled with juicy blueberries and a hint of vanilla.
- Easy to Make: This recipe is straightforward and uses ingredients you likely already have on hand.
- Beautiful Presentation: The Bundt pan creates a visually stunning cake, perfect for special occasions.
- Versatile: Enjoy it plain, with a dusting of powdered sugar, or a simple glaze.
Serving Suggestions:
- Dust with Powdered Sugar: A classic and simple finish.
- Lemon Glaze: Whisk together powdered sugar with lemon juice for a tangy glaze.
- Vanilla Bean Ice Cream: Serve a slice warm with a scoop of vanilla bean ice cream for a decadent dessert.
- Fresh Berries and Whipped Cream: Garnish with extra fresh blueberries and a dollop of whipped cream.
- For brunch: Pair it with fresh fruit and a cup of coffee or tea for a delightful morning treat.
Tips:
- Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for optimal emulsification and a smoother batter.
- Don’t Overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
- Properly Prepare the Pan: Thoroughly grease and flour the Bundt pan to prevent sticking.
- Frozen Blueberries: 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 and prevent them from bleeding.
- Cooling Time: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack. This helps the cake release from the pan without breaking.
- Lemon Zest: For a citrusy twist, add 1 teaspoon of lemon zest to the batter.
- Nut Allergy Substitution: Consider using almond flour for a nuttier flavor and gluten-free option (adjust liquid accordingly).
Prep time: 20 minutes
Cook time: 55-65 minutes
Total time: 1 hour 15 mins – 1 hour 25 mins
Nutritional Information (per serving, estimate based on 12 servings):
- Calories: Approximately 350-400
- Protein: 4-5g
- Sodium: 200-250mg
Note: Nutritional information is an estimate and can vary based on specific ingredients and serving size.
Conclusion:
This Blueberry Bundt Cake is a delightful treat that’s perfect for any occasion. The combination of moist, tender cake with bursts of juicy blueberries makes it an irresistible dessert. With its easy-to-follow instructions and stunning presentation, it’s sure to become a favorite in your recipe collection. Enjoy!
Q&A:
Q1: Can I use frozen blueberries instead of fresh? A: Yes, you can definitely use frozen blueberries! Make sure not to thaw them before adding them to the batter. Toss them in the flour along with fresh blueberries to help prevent them from sinking and bleeding into the batter.
Q2: What can I use instead of sour cream? A: If you don’t have sour cream, you can substitute it with plain Greek yogurt or full-fat plain yogurt. These alternatives will provide a similar tang and moisture to the cake.
Q3: How do I prevent the cake from sticking to the Bundt pan? A: Properly preparing the Bundt pan is crucial. Thoroughly grease the pan with butter or baking spray, ensuring all the nooks and crannies are coated. Then, dust the pan with flour, tapping out any excess. Alternatively, you can use a baking spray that contains flour.
Q4: Can I add a glaze to this cake? If so, what kind would you recommend? A: Absolutely! A simple lemon glaze would complement the blueberry flavor beautifully. To make a lemon glaze, whisk together powdered sugar with fresh lemon juice until you achieve your desired consistency.
Q5: How long does the cake last, and how should I store it? A: The cake will stay fresh for up to 3 days at room temperature if stored in an airtight container. You can also store it in the refrigerator for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months.
