If you’re craving a moist, fluffy, and utterly delightful treat that bursts with fruity goodness, the Blueberrylicious Sour Cream Bundt Cake Recipe is just what you need. This cake combines the tangy creaminess of sour cream with juicy blueberries, producing an irresistible flavor and texture that will have everyone asking for seconds. Perfectly golden with a tender crumb and a light dusting of powdered sugar, this cake is a true crowd-pleaser that balances sweetness and freshness in every bite.
Ingredients You’ll Need
This Blueberrylicious Sour Cream Bundt Cake Recipe calls for a handful of pantry staples along with fresh blueberries, making it both straightforward and satisfying. Each ingredient plays a crucial role in building the perfect texture and taste that makes this cake memorable.
- 1 cup unsalted butter, softened: Provides rich flavor and tender crumb to the cake.
- 1 1/2 cups sugar: Sweetens the cake evenly while helping to create a light texture.
- 3 large eggs: Adds structure and moisture to the batter.
- 1 cup sour cream: Contributes moisture and a lovely tang that enhances the blueberries.
- 2 teaspoons vanilla extract: Brings warmth and depth to the flavor profile.
- 2 1/2 cups all-purpose flour: The sturdy base that holds everything together.
- 1 teaspoon baking powder: Helps the cake rise for a fluffy texture.
- 1/2 teaspoon baking soda: Works with sour cream to give the cake a tender rise.
- 1/2 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 1 1/2 cups fresh blueberries: The star ingredient, adding bursts of juicy, fruity goodness.
- Powdered sugar, for dusting: Adds a pretty finishing touch and a subtle sweetness.
How to Make Blueberrylicious Sour Cream Bundt Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). While it heats, generously grease and flour a 10 to 12 cup bundt pan. This simple step ensures your cake will release easily after baking with those gorgeous ridges intact.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This is crucial for that tender crumb and smooth texture in your cake.
Step 3: Incorporate Eggs, Sour Cream, and Vanilla
Add the eggs one at a time, beating well after each addition to create a smooth batter. Then mix in the sour cream and vanilla extract until everything is beautifully combined, setting the stage for moistness and flavor.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This keeps the rising agents evenly distributed and prevents lumps.
Step 5: Combine Dry and Wet Ingredients
Gradually add your dry ingredients to the wet mixture, gently mixing just until everything is incorporated. Be careful not to overmix—this keeps your cake light and fluffy.
Step 6: Prepare and Fold in Blueberries
Toss your fresh blueberries in a spoonful of flour to prevent them from sinking to the bottom of the cake. Then gently fold them into the batter, preserving the berries’ shape and ensuring even fruit throughout.
Step 7: Bake the Cake
Pour the batter evenly into your prepared bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean. The cake should be golden and springy to the touch.
Step 8: Cool and Finish
Let the cake cool in the pan for about 10 minutes to set, then invert onto a wire rack to cool completely. Once cooled, dust with powdered sugar to add a sweet, pretty finish.
How to Serve Blueberrylicious Sour Cream Bundt Cake Recipe
Garnishes
A simple sprinkle of powdered sugar highlights the cake’s curves perfectly, but fresh blueberries or a few mint leaves on the side bring an added pop of color and freshness that elevate the presentation beautifully.
Side Dishes
This cake pairs wonderfully with a light dollop of freshly whipped cream or vanilla ice cream. Serving it alongside a cup of hot tea or coffee makes for an inviting and cozy treat any time of day.
Creative Ways to Present
For a brunch or special occasion, serve slices with a drizzle of lemon glaze or a berry compote to intensify the blueberry flavor. You can also cut the cake into small squares and serve them on pretty cocktail napkins for a charming finger-food dessert.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap and store it at room temperature for up to 3 days. This keeps the cake moist and fresh, ready whenever a craving strikes.
Freezing
If you want to keep the Blueberrylicious Sour Cream Bundt Cake Recipe longer, slice it and freeze the portions in an airtight container or freezer bag. Frozen slices can last up to 3 months, making it a great make-ahead dessert.
Reheating
To enjoy the cake warm, simply thaw frozen slices at room temperature and microwave for about 15 seconds or warm in a low oven. This revives the cake’s soft texture and enhances the blueberry aroma.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but be sure to toss them in flour before folding them into the batter to prevent excess moisture from making the cake soggy.
Is sour cream necessary for this recipe?
Sour cream adds moisture and a slight tang that balances the sweetness perfectly. You can substitute with Greek yogurt if needed, but the texture and taste may vary slightly.
How can I tell when the cake is done?
The best way is to insert a toothpick into the center; it should come out clean or with just a few crumbs attached. The cake should also spring back when gently pressed.
Can I make this recipe dairy-free?
To make it dairy-free, substitute butter with a plant-based spread and use dairy-free sour cream alternatives, but results might differ slightly in texture and flavor.
What bundt pan size is best for this cake?
A 10 to 12 cup bundt pan works perfectly to allow even baking and enough space for the batter to rise without overflowing.
Final Thoughts
If you’re searching for a cake that’s easy to make yet delightful enough to impress friends and family, this Blueberrylicious Sour Cream Bundt Cake Recipe is a must-try. It’s a celebration of fresh blueberries, luscious sour cream, and buttery goodness all rolled into one slice of happiness. Don’t wait for a special occasion — bake one up and share the joy today!
Print
Blueberrylicious Sour Cream Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blueberrylicious Sour Cream Bundt Cake is a moist and fluffy dessert bursting with fresh blueberries and enhanced by the tangy richness of sour cream. Perfect for gatherings or a delightful afternoon treat, this classic bundt cake is finished with a light dusting of powdered sugar for an elegant touch.
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
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly to prevent the cake from sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes. This creates a creamy base for the cake batter.
- Add Eggs, Sour Cream, and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then mix in the sour cream and vanilla extract until everything is well combined, which enriches the cake with moisture and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents evenly throughout the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently and just until combined to avoid overmixing, which could toughen the cake.
- Incorporate Blueberries: Lightly toss the fresh blueberries in a small amount of flour to prevent them from sinking and then gently fold them into the batter to ensure an even berry distribution.
- Transfer to Bundt Pan: Spoon the batter evenly into the prepared bundt pan, smoothing the top with a spatula for a neat finish.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean or with only a few crumbs attached.
- Cool: Allow the cake to cool in the pan for 10 minutes to set completely, then carefully invert it onto a wire rack to cool fully.
- Serve: Once cooled, dust the cake generously with powdered sugar before slicing and serving.
Notes
- Make sure the butter is softened, not melted, for proper creaming.
- Do not overmix the batter to keep the cake tender.
- Tossing blueberries in flour helps to keep them evenly distributed in the batter.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
- Ensure the bundt pan is well greased and floured to avoid sticking.
- This cake pairs wonderfully with a dollop of whipped cream or a light lemon glaze.
