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Blueberrylicious Sour Cream Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 48 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blueberrylicious Sour Cream Bundt Cake is a moist, tender cake bursting with fresh blueberries and infused with the rich tanginess of sour cream. Perfectly golden and dusted with a light sprinkle of powdered sugar, this classic layered bundt cake offers a delightful combination of flavors and textures ideal for breakfast, dessert, or afternoon tea.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins and Topping

  • 1 1/2 cups fresh blueberries
  • Powdered sugar, for dusting

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan thoroughly to ensure the cake releases easily after baking.
  2. Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and sugar together until the mixture is light and fluffy, incorporating air for a tender crumb.
  3. Add eggs, sour cream, and vanilla: Beat in the eggs one at a time, mixing well after each addition. Then add the sour cream and vanilla extract, stirring until the ingredients are fully combined.
  4. 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.
  5. Mix dry ingredients with wet: Gradually add the dry mixture to the wet ingredients. Mix gently, just until combined, to avoid overworking the batter which can make the cake tough.
  6. Prepare blueberries: Toss the fresh blueberries in a small amount of flour (taken from the dry ingredients) to prevent them from sinking to the bottom of the cake during baking. Gently fold the floured blueberries into the batter to keep them intact.
  7. Fill bundt pan: Spoon the batter evenly into the prepared bundt pan. Smooth the surface with a spatula for even baking.
  8. Bake the cake: Place the bundt 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.
  9. Cool cake: Allow the cake to cool in the pan for 10 minutes after baking. Then carefully invert the cake onto a wire rack to cool completely to room temperature.
  10. Serve: Once cooled, dust the top of the cake with powdered sugar for an elegant finish. Slice and serve your delicious Blueberrylicious Sour Cream Bundt Cake.

Notes

  • Tossing blueberries in flour helps prevent them from sinking and ensures even distribution in the cake.
  • Use fresh blueberries for best flavor and texture; frozen can be used but may alter batter consistency.
  • Make sure the butter is softened, not melted, for proper creaming with sugar.
  • Do not overmix the batter once dry ingredients are added to keep the cake tender.
  • The cake can be stored covered at room temperature for up to 3 days or refrigerated for longer freshness.

Find it online: https://slsrecipes.com/blueberrylicious-sour-cream-bundt-cake-recipe-3/