Description
This Blueberrylicious Sour Cream Bundt Cake is a moist, tender dessert bursting with fresh blueberries and a hint of lemon zest. The rich sour cream and buttery crumb are perfectly complemented by a simple lemon glaze, making it an irresistible treat for any occasion.
Ingredients
Scale
For the Cake
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh or frozen blueberries, tossed with 1 tablespoon flour
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and generously grease a 10- or 12-cup Bundt pan with butter or nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring the leavening agents and salt are evenly distributed.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition, then mix in the lemon zest and vanilla extract to add bright and aromatic flavors.
- Incorporate Sour Cream: Blend the sour cream into the wet ingredients until well combined, enhancing the cake’s moisture and tenderness.
- Combine Wet and Dry Ingredients: Gradually add the whisked dry ingredients to the wet mixture, stirring just until incorporated to avoid overmixing and toughening the cake.
- Fold in Blueberries: Gently fold in the blueberries that have been tossed with flour, which helps prevent them from sinking to the bottom during baking.
- Fill the Pan and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the surface. Bake in the preheated oven for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely, preventing condensation and sogginess.
- Prepare the Glaze: Whisk powdered sugar with lemon juice until smooth and pourable, adjusting the lemon juice to achieve desired consistency.
- Glaze and Serve: Drizzle the lemon glaze over the cooled cake for a tangy finish, then slice and serve.
Notes
- Tossing the blueberries with flour before adding them to the batter helps prevent them from sinking to the bottom of the cake.
- For extra flavor, substitute part of the vanilla extract with almond extract.
- This cake stores well covered at room temperature for up to 3 days, maintaining its moistness and flavor.
