Blueberry Sour Cream Bundt Cake

Why Make This Blueberry Sour Cream Bundt Cake

If you’re looking for a dessert that’s both moist and bursting with flavor, the Blueberry Sour Cream Bundt Cake is a fantastic option. This cake combines the rich creaminess of sour cream with the sweet burst of blueberries, creating a harmonious balance that is sure to satisfy your sweet tooth. Not only does it taste heavenly, but its beautiful presentation makes it perfect for any occasion. Whether it’s a casual family gathering, a birthday celebration, or just because you deserve a treat, this cake will impress and delight. Plus, it’s easy to make, making it a perfect choice for both beginner and experienced bakers alike.

How to Make Blueberry Sour Cream Bundt Cake

Creating this delicious Blueberry Sour Cream Bundt Cake is simple and straightforward. With just a few pantry staples and fresh blueberries, you can whip up this delightful cake in no time. The key to a perfect bundt cake lies in the technique—combine your wet and dry ingredients carefully to ensure a moist and fluffy texture. Once it’s beautifully baked, a drizzle of sweet glaze will take it over the top, making every bite absolutely irresistible.

Ingredients:

• 2 Cups Flour
• 2 tsp. Baking Powder
• 1 tsp. Baking Soda
• Dash of Salt
• 2 large Eggs
• 1 Cup Sugar
• 1 Cup Sour Cream
• 1/2 Cup Soft Light Butter or Margarine
• 1 tsp. Vanilla Extract
• 2 Cups Blueberries
• Non-stick Spray

Directions:

1. In a large bowl, mix together the flour, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the sour cream and vanilla extract, mixing until fully combined.
3. In a small bowl, add the washed and dried blueberries and coat them with a tablespoon of flour. This helps prevent the blueberries from sinking in the batter.
4. Gently mix the wet and dry ingredients together until just combined. Be careful not to overmix, as this can lead to a dense cake. Fold in the blueberries gently into the batter.
5. Spray your bundt pan with non-stick spray (or brush with oil) and dust with flour to prevent sticking.
6. Bake in a preheated 350°F oven for 35 to 45 minutes, or until golden brown. Check the cake doneness by inserting a skewer into the center—it should come out clean.
7. Keep a close eye on the cake during the last 5 minutes of baking. This is the critical time to avoid overbaking, which can dry out the cake.

Glaze recipe (makes about 1 cup):

• 1 Cup Powdered sugar
• 2 Tbsp. Melted butter
• 4-6 Tbsp. Milk
• ½ Tsp. Vanilla extract

In a medium bowl, stir together these ingredients until the glaze is smooth. Drizzle over the cooled cake for extra sweetness!

Nutritional Information

Each serving (approximately one slice) contains:

• Calories: 280
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 50mg
• Sodium: 180mg
• Total Carbohydrates: 43g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 3g

How to Serve Blueberry Sour Cream Bundt Cake

This cake is best served at room temperature, allowing the flavors to shine through. You can slice it and serve it plain, or elevate the experience with a dollop of whipped cream or a scoop of vanilla ice cream. It’s a perfect dish for brunch or a sweet afternoon snack with coffee or tea. Feel free to add fresh blueberries on top for a stunning presentation!

How to Store Blueberry Sour Cream Bundt Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to enjoy it for longer, you can refrigerate it for up to a week. Just be sure to allow it to come back to room temperature before serving again for the best taste and texture. If you prefer to freeze it, wrap it tightly in plastic wrap and then place it in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.

Expert Tips for Perfect Blueberry Sour Cream Bundt Cake

• Use Fresh Blueberries: While frozen blueberries can work in a pinch, fresh blueberries provide the best flavor and texture.
• Don’t Overmix: Mix the batter until just combined to ensure a light and fluffy cake.
• Check Oven Temperature: Every oven is different, so keep an eye on your cake to prevent overbaking.
• Flour the Blueberries: Coating them in flour helps them stay suspended in the batter, ensuring an even distribution throughout the cake.

Delicious Variations

• Lemon Blueberry Bundt Cake: Add the zest of one lemon to the batter for a refreshing citrus twist.
• Chocolate Chip Blueberry Bundt Cake: Fold in some semi-sweet chocolate chips for a delightful flavor combination.
• Nutty Crunch: Add chopped walnuts or pecans for extra texture and flavor.

Frequently Asked Questions

• Can I use a different type of berry?
  Absolutely! Raspberries, cranberries, or blackberries can all be substituted for blueberries; just ensure they are properly washed and dried.

• Can I use plain yogurt instead of sour cream?
  Yes, plain yogurt can be a great substitute for sour cream in this recipe. It will still maintain the moisture and creaminess needed.

• Why did my cake sink in the middle?
  A sinking cake is often a sign of overmixing or too much batter in the pan. Make sure to mix just until combined and fill the bundt pan no more than two-thirds full.

Conclusion

The Blueberry Sour Cream Bundt Cake is a delightful treat that is easy to make and sure to impress. With its moist texture and burst of blueberry flavor, it’s perfect for any gathering or just a simple dessert for yourself. Try it out, and don’t forget to share your baking experience! Your friends and family will love this cake, so gather them around and enjoy every delicious slice together. Let me know how yours turns out in the comments! Happy baking!

Blueberry Sour Cream Bundt Cake

A moist and flavorful Bundt cake combining the creamy richness of sour cream with the sweet burst of fresh blueberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2 Cups Flour
• 2 tsp. Baking Powder
• 1 tsp. Baking Soda
• Dash Salt
• 2 large Eggs
• 1 Cup Sugar
• 1 Cup Sour Cream
• 1/2 Cup Soft Light Butter or Margarine
• 1 tsp. Vanilla Extract
• 2 Cups Blueberries Washed and dried
• Non-stick Spray For greasing the bundt pan

Glaze Ingredients

• 1 Cup Powdered sugar
• 2 Tbsp. Melted butter
• 4-6 Tbsp. Milk Adjust for desired consistency
• 1/2 tsp. Vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the sour cream and vanilla extract, mixing until fully combined.
4. In a small bowl, coat the washed and dried blueberries with a tablespoon of flour to prevent them from sinking.

Mixing

1. Gently mix the wet and dry ingredients together until just combined. Avoid overmixing to ensure a light, fluffy texture.
2. Fold in the floured blueberries gently into the batter.
3. Spray your bundt pan with non-stick spray and dust with flour.

Baking

1. Pour the batter into the prepared bundt pan and bake for 35 to 45 minutes or until it's golden brown and a skewer inserted into the center comes out clean.
2. Keep an eye on the cake during the last 5 minutes to prevent overbaking.

Glazing

1. In a medium bowl, stir together the powdered sugar, melted butter, milk, and vanilla extract until the glaze is smooth.
2. Drizzle the glaze over the cooled cake for added sweetness.

Notes

Serve this cake at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. Feel free to add fresh blueberries on top for a stunning presentation. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.