Blueberry Bundt Cake
A moist and flavorful blueberry bundt cake that marries the tanginess of fresh blueberries with a rich, tender crumb.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour Substitute with almond flour for gluten-free option.
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Can use coconut oil for dairy-free option.
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream Greek yogurt is a great substitute.
Main Ingredient
- 2 cups fresh blueberries Frozen blueberries can be used, just thaw and drain them.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or non-stick spray and dust lightly with flour.
Mixing Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Creaming
- In another bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.
Adding Eggs and Vanilla
- Beat in the eggs one at a time, ensuring full incorporation before adding the next. Stir in the vanilla extract.
Combining Ingredients
- Alternately add the dry mixture and sour cream to the creamed butter mixture, starting and ending with the flour.
Folding in Blueberries
- Gently fold in the blueberries with a spatula to prevent breaking them apart.
Baking
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 50-55 minutes, or until a toothpick comes out clean.
Cooling
- Allow the cake to cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
Notes
Serve warm with fresh blueberries and powdered sugar. Best enjoyed with whipped cream or vanilla ice cream.