Moist Blueberry Pudding Bundt Delight
Ingredients:
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 tablespoon vanilla extract
1 cup sour cream
1/2 cup whole milk
1 1/2 cups fresh or frozen blueberries (tossed with 1 tbsp flour)
1 (3.4 oz) package instant vanilla pudding mix
Powdered sugar for dusting (optional)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan generously.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a small bowl, combine sour cream and milk.
Gradually add the flour mixture to the creamed mixture, alternating with the sour cream mixture.
Mix in the vanilla pudding powder until just combined.
Gently fold in the blueberries that have been tossed in flour.
Pour the batter evenly into the prepared Bundt pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.
Dust with powdered sugar before serving if desired.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 378 kcal | Servings: 12 servings