Description
A delightful Blueberry Pudding Cake that is moist, vibrant, and bursting with flavor.
Ingredients
Scale
- 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