A Bundt cake is more than just a dessert; it’s a statement piece, an eye-catching centerpiece, and a guaranteed crowd-pleaser. With its distinct shape and rich, moist texture, the Bundt cake is a favorite for many. Adding blueberries to the mix not only enhances the flavor but also adds a burst of freshness and color. Here’s a comprehensive guide on how to make a Bundt cake with blueberries that will leave your taste buds tingling and your guests coming back for more.
Ingredients
To make a Bundt cake with blueberries, you will need:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh blueberries
- Zest of 1 lemon (optional, for added flavor)
- Powdered sugar for dusting
Instructions
1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure your cake doesn’t stick. This is crucial for maintaining the beautiful shape of the Bundt cake.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later use.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This usually takes about 3-5 minutes. The creaming process incorporates air into the batter, which helps create a light and airy cake.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. If you’re using lemon zest, add it at this stage for a subtle citrus note that pairs beautifully with the blueberries.
5. Alternate Dry Ingredients and Sour Cream: With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the sour cream. Begin and end with the flour mixture. This ensures the batter is well mixed and prevents overworking the gluten in the flour, which can make the cake dense.
6. Fold in Blueberries: Gently fold in the blueberries with a spatula, being careful not to crush them. Overmixing can cause the blueberries to break and bleed, which will turn your batter purple.
7. Fill the Bundt Pan: Pour the batter into the prepared Bundt pan, spreading it out evenly. Tap the pan on the counter a few times to remove any air bubbles.
8. Bake: Bake the cake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary, so start checking at the 50-minute mark.
9. Cool: Allow the cake to cool in the pan for about 10 minutes. Then, invert the pan onto a wire rack to remove the cake and let it cool completely.
10. Finish with Powdered Sugar: Once the cake is completely cool, dust it with powdered sugar. This adds a touch of sweetness and enhances the cake’s visual appeal.
Tips for Success
- Use Fresh Blueberries: Fresh blueberries work best for this recipe. If you’re using frozen blueberries, do not thaw them before adding them to the batter to prevent them from bleeding.
- Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for a smoother batter and even baking.
- Grease the Pan Well: Be meticulous about greasing and flouring your Bundt pan to avoid any sticking.
Serving Suggestions
Bundt cake with blueberries can be served as is, or with a dollop of whipped cream or a scoop of vanilla ice cream. For an added touch of elegance, drizzle a lemon glaze over the top. This cake is perfect for brunch, afternoon tea, or a light dessert after dinner.
Conclusion
A Bundt cake with blueberries is a versatile and delightful treat that combines the rich, moist texture of a classic Bundt cake with the juicy burst of blueberries. With a little attention to detail and a few simple ingredients, you can create a stunning dessert that’s sure to impress. Whether for a special occasion or just a sweet indulgence, this cake is bound to become a favorite in your baking repertoire.