Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 12 servings
Yield: 1 cake
This is a moist, delicious, made-from-scratch blueberry Bundt cake, and it's much easier to prepare than you might think. The cake can be iced with a simple vanilla icing, or dust it with sifted confectioners' sugar.
If you grow your own blueberries, this Bundt cake is a great way to celebrate a bumper crop. Or you can pick up fresh locally grown blueberries throughout the summer at a local farmers market.
You will first bake the cake. Then you can decide whether you will ice it or dust it with confectioners' sugar.
Serve this great cake for breakfast or brunch, or as a dessert with vanilla or lemon sauce.
Ingredients
For the Bundt Cake:
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3 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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12 tablespoons (3/4 cup) unsalted butter, softened
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1 2/3 cups sugar
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4 large eggs
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2 teaspoons pure vanilla extract
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8 ounces sour cream
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2 cups blueberries, rinsed, picked over, stems removed
For the Vanilla Icing:
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1 1/2 cups confectioners' sugar
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1 dash salt
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1 tablespoon unsalted butter, softened
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1/2 teaspoon pure vanilla extract
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2 to 3 tablespoons milk
Steps to Make It
Make the Bundt Cake
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Gather the ingredients.
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Heat the oven to 350 F and grease and flour a Bundt cake pan (10- to 12-cup size).
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In a bowl, combine the all-purpose flour, baking powder, soda, and salt. Set aside.
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In a large mixing bowl, with an electric mixer, cream the 12 tablespoons of butter and granulated sugar until light and fluffy.
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Beat in eggs, one at a time, beating well after each addition.
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Beat in the 2 teaspoons of vanilla.
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Slowly beat in the flour mixture, alternating with the sour cream and ending with the flour. Blend well.
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Fold in the blueberries.
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Pour the batter into the Bundt pan.
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Bake for 50 to 60 minutes, or until a cake tester or wooden pick comes out clean when inserted into the center of the cake.
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Cool in the pan on a rack for 10 minutes.
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Remove from the pan and cool completely.
Make the Vanilla Icing
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Gather the ingredients.
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Combine the confectioners' sugar with the salt, 1 tablespoon of salted butter, and the vanilla.
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Beat in milk, a few teaspoons at a time, until a good drizzling consistency is reached.
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Drizzle or spoon over the cooled cake.
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Serve slices of the cake and enjoy.
Tips
- Cover your Bundt cake with a cake keeper and leave it at room temperature. It will be delicious to serve for four to five days. Once cut, press a piece of plastic wrap against the sliced exposure to keep it from losing moisture, and keep the cake covered. Refrigerating the cake would just dry it out. If you need to keep the cake for more than a week, you should freeze it.
- There are tricks to ensure your cake releases from the Bundt pan intact. Using a nonstick Bundt pan can help, but only if the pan is in excellent condition without scratches. Another option is to use a silicone Bundt baking form rather than a pan.
- It’s better to grease the pan with oil or melted shortening rather than butter as the milk solids in butter can contribute to sticking. Be sure you get every bit of the pan greased, using a silicone pastry brush, and don’t forget the center tube. Do this immediately before you add the batter.
- Loosen the cake around the edges and the center tube when you remove it from the oven. Allow it to cool for at least 10 minutes before attempting to release it from the pan.
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 466 |
| % Daily Value* | |
| Total Fat 18g | 23% |
| Saturated Fat 10g | 52% |
| Cholesterol 107mg | 36% |
| Sodium 548mg | 24% |
| Total Carbohydrate 71g | 26% |
| Dietary Fiber 1g | 5% |
| Total Sugars 45g | |
| Protein 6g | |
| Vitamin C 3mg | 13% |
| Calcium 111mg | 9% |
| Iron 2mg | 11% |
| Potassium 111mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
