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
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
- 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.
