Name: Blueberry Sour Cream Bundt Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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

Why Make This Recipe

Blueberry Sour Cream Bundt Cake is a delightful dessert that combines the tangy flavor of sour cream with the sweetness of blueberries. It is moist, rich, and perfect for any occasion, whether it’s a family gathering or just a treat for yourself. The cake’s beautiful presentation and delicious taste make it a favorite among everyone. Plus, it’s easy to make, even for beginners!

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How to Make Blueberry Sour Cream Bundt Cake

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

In a large bowl, mix the flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the butter and sugar. Add the eggs, sour cream, and vanilla extract.
In a small bowl, add the washed and dried blueberries coated with a tablespoon of flour.
Mix the wet and dry ingredients together. Gently fold the blueberries into the batter, being careful not to overmix.
Spray the Bundt pan with non-stick spray (or brush with oil) and dust it with flour.
Bake in a preheated oven at 350°F for 35 to 45 minutes or until golden. Baking time may vary depending on your oven and baking dish.
The last 5 minutes of baking are very important. It is best when cakes are not overbaked. Check the edges for color and insert a skewer in the center; it should come out clean.

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 until the glaze is smooth.

How to Serve Blueberry Sour Cream Bundt Cake

Serve the cake with a light dusting of powdered sugar or drizzled with the glaze. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. This cake can be enjoyed warm or at room temperature.

How to Store Blueberry Sour Cream Bundt Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, you can refrigerate it for about a week. For longer storage, consider freezing slices wrapped tightly in plastic wrap and aluminum foil for up to three months.

Tips to Make Blueberry Sour Cream Bundt Cake

Make sure the butter is soft before you start mixing; this helps to create a light and fluffy texture.
Use fresh blueberries for the best flavor, but you can also use frozen blueberries if fresh ones are not available. Just make sure to thaw and drain them first.
Don’t skip coating the blueberries in flour, as this helps prevent them from sinking to the bottom of the cake.

Variation

Feel free to add lemon zest to the batter for a refreshing citrus twist. You can also replace blueberries with other berries like raspberries or blackberries for a different flavor.

FAQs

1. Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream; it will add a similar creaminess to the cake.

2. How do I know when the cake is done?
Check the color of the edges and insert a toothpick or skewer in the center. If it comes out clean, the cake is done.

3. Can I double the recipe?
Yes, you can double the ingredients to make two cakes. Just ensure you have a larger Bundt pan or additional pans to accommodate the batter.