If you’re on the hunt for the perfect dessert that seamlessly combines the comforting warmth of a classic cake with the tart sweetness of blueberries, then look no further than the Blueberry Pudding Cake. This recipe is not just another dessert; it is a delightful experience that transforms your kitchen into a bakery filled with irresistible aromas. Imagine a moist, tender cake bursting with fresh blueberries, complemented perfectly by a luscious glaze that adds an additional layer of sweetness. How can you resist?
What makes this Blueberry Pudding Cake so appealing is its simplicity and the ability to use both fresh and frozen blueberries, making it accessible year-round. Whether you’re celebrating a special occasion, baking for friends, or simply indulging your sweet tooth, this cake is sure to impress. With every bite, the creamy goodness of the batter envelops the vibrant blueberries, giving you a mouthful of flavor and satisfaction. Not to mention, it’s a breeze to whip up—perfect for both novice bakers and seasoned chefs alike.
So, grab your mixing bowls and measuring cups, and let’s dive into the world of sweet treats with this Blueberry Pudding Cake that promises to become a favorite in your household!
Why You’ll Love This Blueberry Pudding Cake
- Delicious Flavor: The combination of sweet blueberries and rich butter cake makes for a delectable treat.
- Easy to Make: With straightforward steps, this recipe is perfect for bakers of any skill level.
- Versatile: Perfect for any occasion—from brunch to dinner parties, or just a cozy night in.
- Moist and Tender: The addition of sour cream ensures a superbly moist cake that you’ll want to savor.
- Beautifully Swirled: The optional blueberry jam adds a visually appealing swirl that makes your cake stand out.
Preparation Phase & Tools to Use
Before you start baking your Blueberry Pudding Cake, it’s essential to prepare your kitchen and gather the necessary tools. Begin by preheating your oven to 350°F (175°C), ensuring it reaches the perfect temperature for even baking. While the oven is warming up, take a moment to prepare your bundt pan by thoroughly greasing it with butter or a non-stick spray and dusting it with flour. This step is crucial for easy removal later on!
Next, make sure you have all your ingredients on hand. Measuring cups, mixing bowls, and a whisk or an electric mixer will be your best friends in this process. If you have a spatula, it’s perfect for folding in the blueberries without overstirring. A toothpick will also be handy for testing whether your cake is baked through. Now, you’re all set to create a delicious masterpiece!
Ingredients
- 2 1/4 cups all-purpose flour – Provides structure to the cake.
- 1 1/2 teaspoons baking powder – Helps the cake rise beautifully.
- 1/2 teaspoon baking soda – Balances acidity from the sour cream.
- 1/2 teaspoon salt – Enhances flavor.
- 1 cup unsalted butter, softened – For a rich, creamy texture.
- 1 3/4 cups granulated sugar – Adds sweetness.
- 4 large eggs – Provides structure and moisture.
- 2 teaspoons vanilla extract – Enhances the cake’s flavor.
- 1 cup sour cream – Makes the cake incredibly moist.
- 1/2 cup milk – Helps create a smooth batter.
- 1 cup fresh or frozen blueberries – Adds bursts of flavor and color.
- 1/4 cup blueberry jam (optional) – Intensifies the blueberry swirl.
Instructions
Step 1: Prepare Your Equipment
Begin your baking journey by preheating your oven to 350°F (175°C) to ensure a warm environment for your cake. While the oven heats, thoroughly grease and flour your bundt pan. This will help your cake release easily after baking, ensuring you don’t lose any of the deliciousness stuck to the bottom.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is important as it distributes the leavening agents evenly throughout the flour, which will lead to a uniformly risen cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy—around 3 to 5 minutes. This process incorporates air into the batter, contributing to a lighter cake. Next, add the eggs one at a time, ensuring each egg is well-beaten before adding the next. Stir in the vanilla extract to enrich the flavor of your cake batter.
Step 4: Combine Wet and Dry Ingredients
Gradually incorporate the dry ingredients into the wet mixture. Alternate adding the dry ingredients with the sour cream and milk, starting and ending with the dry ingredients. This method helps maintain a smooth batter without over-mixing, which can lead to a dense cake.
Step 5: Add Blueberries
Carefully fold in the blueberries into the batter. Be gentle to avoid breaking them apart, which can cause the color to bleed into the batter. Remember, the beauty of this cake largely lies in those vibrant berry bursts.
Step 6: Create the Swirl
If you’re using blueberry jam for added flavor, dollop it over the top of your batter in the bundt pan. Take a knife and delicately swirl the jam into the batter. This creates a beautiful visual effect and enhances the blueberry flavor with each slice.
Step 7: Bake
Pour the batter evenly into the prepared bundt pan. Place it in the preheated oven and bake for 45–50 minutes. You’ll know it’s finished when a toothpick inserted into the center comes out clean, indicating that your cake is perfectly baked.
Step 8: Cool and Glaze
Once the baking time is up, allow the cake to cool in the pan for about 15 minutes to settle. Then, carefully invert it onto a wire rack to cool completely. For the glaze, mix the powdered sugar, blueberry puree, and vanilla extract in a bowl until smooth, then drizzle it over the cooled cake for that finishing touch of sweetness.
Variations
- Protein: Add a touch of protein with Greek yogurt instead of sour cream for a healthier option.
- Vegetables: Consider adding finely grated zucchini for an extra moist cake without compromising flavor.
- Spices: Enhance the flavor profile with cinnamon or nutmeg for warm notes that complement the blueberries.
Cooking Notes
- Be sure to measure your flour correctly. Too much flour can lead to a dense cake.
- For an intense blueberry flavor, consider reducing the milk and increasing the amount of sour cream.
- Store any leftovers in an airtight container at room temperature for up to three days.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream for a delightful dessert experience.
- Pair it with a cup of coffee or tea for an incredible afternoon snack.
Tips
- For a beautiful presentation, dust the top of the cake with powdered sugar before serving.
- Garnish with fresh blueberries and a sprig of mint for an elegant touch.
- If you prefer a tangy taste, consider adding lemon zest to the batter.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour and 10 minutes
Nutritional Information
- Calories: Approximately 350 per slice
- Protein: 4g
- Sodium: 200mg
FAQs
Can I use frozen blueberries for the cake?
Absolutely! Frozen blueberries work just as well as fresh ones. Just make sure not to thaw them before adding them to the batter, as this can lead to excess moisture.
How do I store leftover cake?
Store any leftovers in an airtight container at room temperature for up to three days. You can also refrigerate if you prefer it chilled.
Can I make this recipe gluten-free?
Yes, you can substitute gluten-free flour in place of all-purpose flour. Make sure to follow the package instructions for the best results.
Why is my cake not rising?
If your cake isn’t rising, check your baking powder and baking soda for freshness. Old leavening agents can cause your cake to become dense.
Conclusion
This Blueberry Pudding Cake is not only a feast for the eyes but is also a taste sensation that will leave everyone asking for seconds. Its moist texture, rich flavor, and the delightful swirl of blueberry make it a standout dessert. Don’t hesitate to try this recipe for your next gathering or as a treat for yourself. After all, life’s too short to skip dessert! We encourage you to experiment with variations and make it your own. Happy baking, and please share your results with us in the comments below!
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Blueberry Pudding Cake
- Total Time: 1 hour and 10 minutes
- Yield: 12 servings 1x
Description
A delightful Blueberry Pudding Cake that is moist, vibrant, and bursting with flavor.
Ingredients
- 2 1/4 cups all-purpose flour – Provides structure to the cake.
- 1 1/2 teaspoons baking powder – Helps the cake rise beautifully.
- 1/2 teaspoon baking soda – Balances acidity from the sour cream.
- 1/2 teaspoon salt – Enhances flavor.
- 1 cup unsalted butter, softened – For a rich, creamy texture.
- 1 3/4 cups granulated sugar – Adds sweetness.
- 4 large eggs – Provides structure and moisture.
- 2 teaspoons vanilla extract – Enhances the cake’s flavor.
- 1 cup sour cream – Makes the cake incredibly moist.
- 1/2 cup milk – Helps create a smooth batter.
- 1 cup fresh or frozen blueberries – Adds bursts of flavor and color.
- 1/4 cup blueberry jam (optional) – Intensifies the blueberry swirl.
Instructions
- Begin your baking journey by preheating your oven to 350°F (175°C) to ensure a warm environment for your cake. While the oven heats, thoroughly grease and flour your bundt pan. This will help your cake release easily after baking, ensuring you don’t lose any of the deliciousness stuck to the bottom.
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is important as it distributes the leavening agents evenly throughout the flour, which will lead to a uniformly risen cake.
- In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy—around 3 to 5 minutes. This process incorporates air into the batter, contributing to a lighter cake. Next, add the eggs one at a time, ensuring each egg is well-beaten before adding the next. Stir in the vanilla extract to enrich the flavor of your cake batter.
- Gradually incorporate the dry ingredients into the wet mixture. Alternate adding the dry ingredients with the sour cream and milk, starting and ending with the dry ingredients. This method helps maintain a smooth batter without over-mixing, which can lead to a dense cake.
- Carefully fold in the blueberries into the batter. Be gentle to avoid breaking them apart, which can cause the color to bleed into the batter. Remember, the beauty of this cake largely lies in those vibrant berry bursts.
- If you’re using blueberry jam for added flavor, dollop it over the top of your batter in the bundt pan. Take a knife and delicately swirl the jam into the batter. This creates a beautiful visual effect and enhances the blueberry flavor with each slice.
- Pour the batter evenly into the prepared bundt pan. Place it in the preheated oven and bake for 45–50 minutes. You’ll know it’s finished when a toothpick inserted into the center comes out clean, indicating that your cake is perfectly baked.
- Once the baking time is up, allow the cake to cool in the pan for about 15 minutes to settle. Then, carefully invert it onto a wire rack to cool completely. For the glaze, mix the powdered sugar, blueberry puree, and vanilla extract in a bowl until smooth, then drizzle it over the cooled cake for that finishing touch of sweetness.
Notes
For best results, be sure to measure your flour accurately. Too much flour can lead to a dense cake. Store any leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 200 mg
- Protein: 4 g