Blueberry Bundt Cake

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Feeling blue? This cake will turn your frown upside down! ๐Ÿ˜„๐Ÿ’™


1 cup granulated sugar
1/2 cup unsalted butter, softened
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups + 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 1/2 pints fresh blueberries
1/2 cup powdered sugar (adjust to taste)


Preheat the oven to 350ยฐF (175ยฐC). Grease and flour a Bundt pan.

Place the fresh blueberries in a paper lunch bag. Add 2 tablespoons of flour and shake gently until the blueberries are coated. This helps prevent them from sinking to the bottom of the cake.

In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy.

Add the eggs to the creamed mixture one at a time, beating well after each addition.

Stir in the sour cream and vanilla extract until well combined.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the creamed mixture, beating for about 2 minutes until smooth and well incorporated.

Gently fold the floured blueberries into the batter until evenly distributed.

Spoon the batter into the prepared Bundt pan, spreading it out evenly.

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Once cooled, dust the top of the cake with powdered sugar.

Serve slices of this delicious Blueberry Bundt Cake and enjoy!

This Blueberry Bundt Cake is bursting with juicy blueberries and perfect for any occasion!

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