Instructions
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter or baking spray with flour. Make sure to coat every crevice thoroughly to ensure easy release. This step is critical for bundt cakes.
Step 2: Prep the Blueberries
In a small bowl, toss fresh blueberries with 2 tablespoons of flour until evenly coated. This prevents the berries from sinking to the bottom during baking. Set aside.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together 3 cups flour, baking powder, and salt. Set aside.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and sugar with an electric mixer on medium-high speed for 4-5 minutes until light, fluffy, and pale in color. This incorporates air for a tender crumb.
Step 5: Add Eggs
Add eggs one at a time, beating well after each addition. The mixture should look smooth and creamy. Mix in vanilla extract.
Step 6: Combine Wet Ingredients
In a measuring cup, whisk together sour cream and milk until smooth.
Step 7: Alternate Additions
Add the flour mixture to the butter mixture in three additions, alternating with the sour cream mixture in two additions. Begin and end with flour. Mix on low speed just until combined after each addition. Don’t overmix or the cake will be tough.
Step 8: Fold in Blueberries
Using a rubber spatula, gently fold the flour-coated blueberries into the batter. Fold just until evenly distributed, being careful not to crush the berries.
Step 9: Bake the Cake
Pour batter into the prepared bundt pan and smooth the top. Tap the pan gently on the counter to release any air bubbles. Bake for 50-60 minutes, or until a long skewer or toothpick inserted near the center comes out clean or with just a few moist crumbs.
Step 10: Cool and Release
Remove from oven and let cool in the pan for 15-20 minutes on a wire rack. This cooling period is essential. Carefully invert onto a wire rack or serving plate. Let cool completely before glazing or dusting with powdered sugar.
Step 11: Glaze or Dust
Once completely cool, drizzle with glaze if using, or simply dust with powdered sugar. To make the glaze, whisk together powdered sugar, milk or lemon juice, and vanilla until smooth and pourable.
Secrets to Perfect Bundt Cakes
Grease Thoroughly: Every nook and cranny must be greased. Use butter or baking spray with flour for best results.
Room Temperature Ingredients: Ensures smooth batter and even baking. Let eggs, butter, sour cream, and milk sit out for 30-60 minutes.
Flour the Berries: Coating blueberries in flour prevents them from sinking and keeps the batter from turning purple.
Don’t Overmix: Mix just until combined to keep the cake tender and light.
Proper Cooling Time: Let the cake cool in the pan for 15-20 minutes. Too soon and it falls apart, too long and it sticks.
Test for Doneness: Use a long skewer that reaches the center. The cake should spring back when touched.
Cool Completely Before Glazing: Warm cake will make glaze run off and become thin.
Serving Suggestions
This blueberry bundt cake is wonderful for breakfast with coffee, as an afternoon snack with tea, or as a dessert. Serve slices plain, dusted with powdered sugar, or with a dollop of whipped cream. Fresh berries on the side add a beautiful presentation.
For brunch gatherings, place the whole cake on a cake stand as a centerpiece and let guests slice their own portions. It pairs beautifully with mimosas, coffee, or fresh juice.
Storage
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. The cake actually tastes better the next day as the flavors develop and the texture becomes even more moist.
Wrap unglazed cake tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight at room temperature and add fresh glaze or powdered sugar before serving.
Variations
Lemon Blueberry Bundt: Add 2 tablespoons lemon zest to the batter and use lemon glaze
Streusel Topped: Sprinkle cinnamon streusel over batter before baking
Mixed Berry: Use a combination of blueberries, raspberries, and blackberries
Almond Blueberry: Replace vanilla with almond extract for a different flavor
Cream Cheese Swirl: Marble sweetened cream cheese through the batter
Gluten-Free: Use a 1:1 gluten-free flour blend
Vegan Version: Use plant-based butter, egg replacer, and non-dairy sour cream
Orange Blueberry: Add orange zest and use orange juice in the glaze
Buttermilk Bundt: Replace sour cream and milk with 1 1/2 cups buttermilk
Mini Bundts: Divide batter among mini bundt pans and bake for 25-30 minutes
This blueberry bundt cake is beautifully moist, loaded with berries, and perfect for any occasion!
