Description
Enjoy the delightful flavors of fresh blueberries in every bite of this moist and tender Blueberry Bundt Cake. Perfect for any occasion, this easy-to-make cake is a true crowd-pleaser.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Additional:
- 2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
- 1 tablespoon lemon zest (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a Bundt pan thoroughly.
- Mix Dry Ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy.
- Add Eggs and Flavorings: Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest if using.
- Incorporate Sour Cream: Mix in the sour cream until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add Blueberries: Gently fold in the blueberries.
- Bake: Pour the batter into the Bundt pan and bake for 50 to 60 minutes until a toothpick comes out clean.
- Cool and Serve: Allow the cake to cool before dusting with powdered sugar and serving.
Notes
- If using frozen blueberries, do not thaw before folding into the batter.
- You can substitute sour cream with plain Greek yogurt.
- Add a lemon glaze for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
