If you’re looking for a cake that perfectly balances moistness with a burst of fresh fruit flavor, then you absolutely must try the Blueberrylicious Sour Cream Bundt Cake Recipe. This cake is a true crowd-pleaser, featuring tender crumb enriched by luscious sour cream and dotted with sweet, juicy blueberries throughout. It’s not just a dessert; it’s a celebration of simple ingredients coming together in the most delightful way. You won’t believe how effortlessly this recipe turns into a show-stopping centerpiece, whether it’s for a casual afternoon treat or a special occasion.
Ingredients You’ll Need
The beauty of the Blueberrylicious Sour Cream Bundt Cake Recipe is in its simplicity. Each ingredient plays a crucial role, contributing to the cake’s texture, flavor, and that inviting color you crave. From the rich butter that creates a tender crumb, to fresh blueberries that add bursts of juicy sweetness, you’ll see just how every single component matters.
- 1 cup unsalted butter, softened: Provides rich moisture and a tender crumb while letting you control the saltiness.
- 1 1/2 cups sugar: Sweetens the cake perfectly without overpowering the natural blueberry flavor.
- 3 large eggs: Bind all the ingredients together and add structure for a fluffy, light texture.
- 1 cup sour cream: The secret ingredient that keeps the cake incredibly moist and adds a subtle tanginess.
- 2 teaspoons vanilla extract: Enhances the cake’s sweetness with a warm, comforting aroma.
- 2 1/2 cups all-purpose flour: Forms the sturdy base for the cake while staying tender.
- 1 teaspoon baking powder: Helps the cake rise beautifully for a perfect, light texture.
- 1/2 teaspoon baking soda: Works with sour cream to ensure a soft and slightly airy crumb.
- 1/2 teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 1 1/2 cups fresh blueberries: Bursting with juiciness and color, they’re the star of this recipe.
- Powdered sugar, for dusting: Adds a pretty, sweet finish on top.
How to Make Blueberrylicious Sour Cream Bundt Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C), then generously grease and flour your 10 to 12-cup bundt pan. This ensures your cake will release easily after baking and keeps every curve of the pan beautifully coated.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This step infuses air into your batter, giving the cake a wonderful lift and tender bite.
Step 3: Incorporate Eggs, Sour Cream, and Vanilla
Next, add the eggs one by one, beating well after each addition to keep the batter smooth. Mix in the sour cream and vanilla extract until fully combined. This mixture forms the rich, velvety base of your cake.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning. This helps your cake rise perfectly and develop balanced flavor.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring just until everything is combined. Overmixing can toughen your cake, so gentle folding is the way to go here.
Step 6: Fold in Blueberries
Toss the fresh blueberries in a small amount of flour to prevent them from sinking to the bottom of the cake. Then, gently fold the berries into your batter, being careful not to break them and cause the batter to turn purple.
Step 7: Bake to Perfection
Spoon the batter into your prepared bundt pan and smooth the surface. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will fill with an irresistible aroma while it bakes!
Step 8: Cool and Finish
Allow the cake to cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely. Once cooled, dust the top with powdered sugar for an elegant, sweet garnish.
How to Serve Blueberrylicious Sour Cream Bundt Cake Recipe
Garnishes
A simple dusting of powdered sugar lets this cake shine, but if you want to jazz it up, a few fresh blueberries or a dollop of whipped cream on the side turn it into an irresistible dessert. The garnishes complement the natural flavors without overshadowing them.
Side Dishes
This cake pairs beautifully with a cup of hot tea or freshly brewed coffee, making it an ideal treat for brunch or afternoon gatherings. For a more indulgent twist, serve alongside vanilla ice cream or lemon curd to add refreshing contrasts.
Creative Ways to Present
For festive occasions, drizzle a simple glaze made from powdered sugar and lemon juice over the top to add sparkle and extra tang. Layer slices with fresh fruit and whipped cream for a quick trifle, or cut into small pieces for a charming potluck finger food.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Blueberrylicious Sour Cream Bundt Cake Recipe tightly in plastic wrap or store in an airtight container. It’ll stay fresh and moist at room temperature for up to three days, perfect for lingering enjoyment.
Freezing
If you want to save some for later, this cake freezes wonderfully. Wrap it well in plastic wrap, then place it in a freezer bag or airtight container. Freeze for up to two months, and thaw overnight in the fridge when ready to enjoy.
Reheating
To bring back that just-baked warmth, pop slices in the microwave for about 15 seconds or warm gently in an oven at 300°F (150°C) for 10 minutes. It’s an instant delight that tastes almost freshly made.
FAQs
Can I use frozen blueberries instead of fresh ones?
Yes, you can! Just be sure to thaw and drain them well, then toss in some flour before folding into the batter to prevent them from bleeding too much juice or sinking.
What if I don’t have a bundt pan?
You can bake this recipe in a standard 9×13 inch pan or two 8-inch round pans; just adjust baking time accordingly and keep an eye on that toothpick test for doneness.
Can I substitute the sour cream with something else?
Greek yogurt is a great substitute that will keep your cake moist while adding a lovely tang. Avoid using low-fat or flavored yogurts to maintain texture and flavor balance.
How do I prevent the blueberries from sinking to the bottom?
Tossing the berries in flour before folding them into the batter creates a barrier that helps them stay suspended evenly throughout the cake.
Is this cake suitable for special occasions?
Absolutely! Its beautiful bundt shape and delightful blueberry studding make it perfect for celebrations, afternoon teas, or simply impressing guests with minimal effort.
Final Thoughts
There is something truly comforting and joyous about baking and sharing the Blueberrylicious Sour Cream Bundt Cake Recipe. It’s a recipe you’ll return to again and again because it effortlessly marries moist, tender cake with the vibrancy of fresh blueberries. So grab your ingredients, preheat that oven, and get ready to create a dessert that’s as delicious as it is heartwarming. Your family and friends will thank you, guaranteed!
Print
Blueberrylicious Sour Cream Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberrylicious Sour Cream Bundt Cake is a moist and tender cake bursting with fresh blueberries and enhanced by the tangy richness of sour cream. Perfectly balanced with a classic vanilla flavor, it’s finished with a light dusting of powdered sugar, making it an ideal dessert or afternoon treat for 12 servings.
Ingredients
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
For Serving
- Powdered sugar, for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan thoroughly to prevent sticking and ensure easy release of the cake.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light in color and fluffy in texture. This process helps to incorporate air, resulting in a tender crumb.
- Add Eggs, Sour Cream, and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the sour cream and vanilla extract until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined. Be careful not to overmix to keep the cake light and tender.
- Add Blueberries: Toss the fresh blueberries with a small amount of flour to prevent them from sinking to the bottom. Gently fold the blueberries into the batter with a spatula.
- Fill Bundt Pan: Spoon the batter evenly into the prepared bundt pan, smoothing the top with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then carefully invert it onto a wire rack to cool completely, preserving its shape and texture.
- Serve: Once cooled, dust the cake with powdered sugar for an elegant finish before slicing and serving.
Notes
- Be sure not to overmix the batter to keep the cake tender.
- Tossing the blueberries in flour helps prevent them from sinking during baking.
- You can substitute frozen blueberries but do not thaw them before folding into the batter.
- Let the cake cool completely before dusting with powdered sugar to avoid melting.
- Use a non-stick bundt pan or ensure thorough greasing and flouring for easy release.
