Are you craving a delicious, moist bundt cake but don’t have any sour cream on hand? Fear not! This blueberry bundt cake recipe is perfect for satisfying your sweet tooth without the need for sour cream. Plus, it’s easy to make and packed with juicy blueberries.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 1/2 cups fresh blueberries
Instructions:
- Preheat your oven to 350°F and grease a bundt pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, until just combined.
- Gently fold in the blueberries.
- Pour the mixture into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.
- Dust with powdered sugar and serve.
Nutritional Information:
Each slice of this blueberry bundt cake contains approximately:
- Calories: 260
- Fat: 10g
- Carbohydrates: 38g
- Protein: 4g
- Sugar: 22g
Cooking Time:
This blueberry bundt cake takes approximately 45-50 minutes to bake in the oven.
Equipment:
- Bundt pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Electric mixer (optional)
Serving Suggestions:
This blueberry bundt cake is delicious on its own, but you can also try serving it with whipped cream, vanilla ice cream, or a drizzle of lemon glaze.
Variations:
You can substitute the blueberries for other berries such as raspberries, blackberries, or strawberries. You can also add a teaspoon of cinnamon to the dry ingredients for a warm, spicy flavor.
Substitutions:
If you don’t have unsalted butter on hand, you can use salted butter but reduce the amount of salt in the recipe to 1/8 teaspoon. You can also use almond milk or soy milk instead of regular milk.
Storage:
This blueberry bundt cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze slices for up to 3 months.
Tips:
- Be sure to grease your bundt pan well to prevent sticking.
- Don’t overmix the batter once you add the dry ingredients, as this can result in a tough cake.
- You can dust the cooled cake with powdered sugar before serving for an extra touch of sweetness.
Notes:
This blueberry bundt cake is perfect for serving at brunch, as a dessert, or for a sweet treat any time of the day. It’s easy to make and doesn’t require any sour cream, making it a great recipe for when you’re in a pinch.
Frequently Asked Questions:
Can I use frozen blueberries?
Yes, you can use frozen blueberries in this recipe. Just be sure to thaw them first and drain any excess liquid.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time and store it in an airtight container at room temperature for up to 3 days.
Can I use a different type of pan?
You can use a different type of pan, but you may need to adjust the baking time accordingly. Keep in mind that a bundt pan creates a beautiful shape and allows for even baking.
Personal Thoughts:
This blueberry bundt cake is one of my go-to recipes when I’m in the mood for something sweet but don’t have any sour cream on hand. It’s easy to make and always turns out moist and delicious. Plus, the juicy bursts of blueberries throughout the cake make it a crowd-pleaser. Give it a try and let me know what you think!