Welcome to my kitchen, where I am about to share with you the recipe for the best blueberry sour cream bundt cake that you will ever taste! This cake is perfect for any occasion, whether it’s a birthday party, a baby shower, or just a lazy Sunday afternoon. With its fluffy texture, tangy flavor, and juicy blueberries, this cake is sure to be a hit with everyone.
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh blueberries
Instructions:
- Preheat oven to 350°F (180°C). Grease a 10-inch (25 cm) bundt cake pan with cooking spray or butter and flour.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add the vanilla extract and sour cream, and mix until well combined.
- Add the dry ingredients to the wet ingredients, and mix until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared bundt cake pan, and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Dust with powdered sugar, if desired, and serve.
Nutritional Information:
Serving Size: 1 slice (1/12 of cake)
Calories: 460
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 120mg
Sodium: 300mg
Total Carbohydrates: 62g
Dietary Fiber: 1g
Sugars: 39g
Protein: 6g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 60-70 minutes
Total Time: 1 hour 15 minutes to 1 hour 25 minutes
Equipment:
- 10-inch (25 cm) bundt cake pan
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
- Toothpick
- Wire rack
Serving Suggestions:
This blueberry sour cream bundt cake is delicious on its own, but it’s also great served with whipped cream or vanilla ice cream. You can also top it with a simple glaze made from powdered sugar and lemon juice.
Variations:
If you don’t have fresh blueberries, you can use frozen blueberries instead. Just be sure to thaw them first and drain off any excess liquid. You can also try this recipe with other fruits, such as raspberries or blackberries.
Substitutions:
- You can use Greek yogurt instead of sour cream.
- If you don’t have unsalted butter, you can use salted butter and omit the additional salt in the recipe.
- You can use any type of milk instead of whole milk.
- If you don’t have granulated sugar, you can use brown sugar instead.
Storage:
This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 1 week. If you want to freeze it, wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 3 months.
Tips:
- Make sure all of your ingredients are at room temperature before you begin.
- Don’t overmix the batter, or your cake will be tough.
- If your cake sticks to the pan, try running a knife around the edges before turning it out.
Notes:
This recipe makes a large cake that serves 12 people. If you want a smaller cake, you can halve the recipe and bake it in a 6-cup bundt pan.
Frequently Asked Questions:
Can I use frozen blueberries?
Yes, you can use frozen blueberries, just make sure to thaw them first and drain off any excess liquid.
Can I make this cake ahead of time?
Yes, you can make this cake up to 2 days ahead of time and store it in the refrigerator.
Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing.
Personal Thoughts:
The best blueberry sour cream bundt cake is one of my all-time favorite desserts to make. It’s easy to prepare, and the combination of tangy sour cream and sweet blueberries is simply delicious. Plus, it’s a great way to use up any blueberries you have on hand. I highly recommend giving this recipe a try, and I’m sure you’ll love it as much as I do!