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
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
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.
