Description
Delight in a moist and tender Blueberrylicious Sour Cream Bundt Cake, bursting with fresh blueberries and enriched with sour cream for a luscious texture. This crowd-pleasing dessert is subtly sweet, easy to prepare, and perfect for any occasion.
Ingredients
Scale
For the Cake
- 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 Garnish
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10 to 12-cup bundt pan thoroughly to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and sugar together until the mixture becomes light and fluffy, which will help create a tender crumb.
- Add Eggs, Sour Cream, and Vanilla: Beat in 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 combined.
- Mix 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.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently and just until combined to avoid overworking the batter which can cause toughness.
- Prepare Blueberries: Toss the fresh blueberries with a small amount of flour to prevent them from sinking to the bottom during baking, then gently fold them into the batter.
- Fill Bundt Pan: Spoon the blueberry batter into the prepared bundt pan, smoothing the top with a spatula to create an even surface for baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- 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, preventing sogginess on the bottom.
- Finish and Serve: Once cooled, dust the cake generously with powdered sugar for an elegant finish and serve.
Notes
- Ensure all ingredients are at room temperature for the best mixing results.
- Tossing blueberries in flour prevents them from sinking during baking.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Cooling the cake slightly in the pan before removing helps it hold its shape.
- Use fresh blueberries for the brightest flavor; frozen can be used but may increase moisture.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
