Delicious Blueberry Bundt Cake Recipe for Every Occasion

If you’re looking to indulge in a dessert that’s both sweet and refreshing, then Blueberry Bundt Cake is your perfect match. With a delightful balance of sweet blueberries and a hint of lemony zest, this bundt cake is a crowd-pleaser whether you’re hosting a party or simply indulging at home. The rich, moist texture of the cake, combined with the tart glaze, creates a harmonious flavor profile that appeals to both kids and adults. This recipe not only promises decadence in every bite, but it’s also surprisingly straightforward to make.

The simplicity of the Blueberry Bundt Cake is complemented by its impressive presentation. The classic Bundt shape is as much a feast for the eyes as it is for the palate. Whether using fresh or frozen blueberries, you’ll achieve a tantalizing burst of flavor and color that beautifully contrasts with the golden cake. Let’s not forget, the silky lemon glaze is a game-changer, offering a finished dish that’s sweet with just the right amount of tartness.

Moreover, this cake caters to those who appreciate the nuanced flavor of almond extract, though it’s entirely optional. Even if you’re a novice baker, the detailed steps laid out in this recipe ensure your kitchen endeavors will result in a masterpiece.

Why You’ll Love This Blueberry Bundt Cake

• Delightful Flavors: The combination of sweet blueberries and a hint of lemon creates an irresistible taste.
• Moist and Rich Texture: The use of sour cream ensures a soft and fluffy outcome.
• Visually Appealing: The Bundt shape adds a classic and elegant look to your dessert presentation.
• Easy to Make: Clear instructions suitable for any skill level in the kitchen.

Preparation Phase & Tools to Use

Before embarking on creating this mouthwatering Blueberry Bundt Cake, ensure your kitchen is well-prepped. Start by clearing your workspace of any clutter, allowing you to focus solely on the baking process. You’ll need a 10-cup Bundt pan, which is essential for its distinct shape and even cooking. Thoroughly grease and flour the pan to prevent sticking and to make cake removal smooth and easy.

Preheat your oven to 350°F (175°C) to have the right baking temperature ready. A large mixing bowl and a hand or stand mixer come in handy for efficiently creaming the butter and sugar, guaranteeing a light and fluffy batter. It’s also beneficial to have separate bowls for your dry and wet ingredients to facilitate the alternating mixing process smoothly.

Ingredients

• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 3/4 cups all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup whole milk
• 2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)

Instructions

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Thoroughly grease and flour your Bundt pan. This step is crucial to avoid your cake sticking and ensures a lovely surface.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the butter and sugar until the mixture is light and airy. Incorporate the eggs one after the other, beating well between each addition. Finish by stirring in the vanilla and almond extracts.

Step 3: Combine Dry Ingredients

In a second bowl, whisk together 2 1/2 cups of flour, baking powder, and salt. This will ensure even distribution of leavening agents in your batter.

Step 4: Mix Wet Ingredients

In a small bowl, blend the sour cream with the milk. This mixture adds moisture and richness to your cake.

Step 5: Create Cake Batter

Alternating between your dry ingredients and the sour cream mixture, add them to the creamed butter. Start and end with the dry ingredients. Carefully fold in your flour-coated blueberries, ensuring even distribution without overmixing.

Step 6: Bake

Spoon the batter into your prepared Bundt pan and smooth the top. Bake in the preheated oven for 50–60 minutes. Once done, allow it to cool in the pan for about 10 minutes before transferring to a wire rack.

Step 7: Create the Glaze

As the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until the glaze is smooth. Drizzle this over the cooled cake before serving.

Variations

• Protein: For a bit more texture and a protein boost, you might consider adding chopped nuts, such as almond slivers or pecans, into the batter.
• Vegetables: Although non-traditional, you can finely grate zucchini into the batter for added moisture and a subtle flavor twist.
• Spices: Introducing a pinch of cinnamon or nutmeg into the batter can add warmth and enhance the overall flavor profile of the cake.

Cooking Notes

• Temperature Check: Make sure to test your oven’s temperature with an oven thermometer to ensure it’s properly calibrated.
• Blueberry Tip: Toss your blueberries in flour to prevent them from sinking to the bottom during baking.

Serving Suggestions

• This cake pairs beautifully with a scoop of vanilla ice cream for an extra decadent dessert experience.
• A fresh lemon zest over the glaze before serving intensifies the citrus notes in this dish.

Tips

• Use room temperature ingredients, particularly the eggs and butter, for a smoother batter and better rise.
• If your glaze is too thick, adjust by adding more lemon juice, a teaspoon at a time.

Prep Time, Cook Time, Total Time

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Nutritional Information

• Calories: Approx. 350 per serving
• Protein: 5g per serving
• Sodium: 150mg per serving

FAQs

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Make sure to toss them in flour to prevent excess moisture from affecting the cake’s texture.

What is the best way to store Blueberry Bundt Cake?

To keep the cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it.

Can I substitute almond extract with anything else?

If you don’t have almond extract or prefer not using it, simply omit it. Alternatively, a little more vanilla extract can be substituted.

How do I prevent my glaze from becoming too runny?

Adjust the consistency of the glaze by gradually adding more powdered sugar if it becomes too runny, a tablespoon at a time.

Conclusion

There you have it; a decadent Blueberry Bundt Cake ready to make any occasion a special one. This recipe showcases not only the ripe sweetness of blueberries but also harmonizes with the invigorating flavor of fresh lemon. Whether served at tea time, a birthday gathering, or as a comforting dessert after dinner, this bundt cake is always a hit.

Feel free to experiment with the suggested variations or create your own. And don’t hesitate to share your baking adventures in the comments or with friends who might be looking for a delicious cake recipe. Enjoy baking this delightful treat, and most importantly, relish each scrumptious bite of your homemade Blueberry Bundt Cake!

Blueberry Bundt Cake

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• Author: Alioui
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

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Description

Indulge in a dessert that’s both sweet and refreshing with this Blueberry Bundt Cake, featuring a delightful balance of sweet blueberries and a hint of lemony zest.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 3/4 cups all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup whole milk
• 2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease your Bundt pan.
2. Cream together the butter and sugar, then add eggs, vanilla, and almond extract.
3. In another bowl, combine flour, baking powder, and salt.
4. Blend sour cream and milk in a small bowl.
5. Mix wet and dry ingredients alternately into the butter mixture, then fold in blueberries.
6. Pour into the pan and bake for 50-60 minutes; cool for 10 minutes before transferring.
7. Make the glaze with powdered sugar and lemon juice, and drizzle over the cooled cake.

Notes

Ensure your ingredients are at room temperature for best results. Adjust glaze thickness with powdered sugar or lemon juice as needed.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert

Nutrition

• Calories: 350 kcal
• Sodium: 150 mg
• Protein: 5 g