Buttery Soft Blueberry Bundt Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream or plain yogurt
1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
For the Glaze: (optional)
1 cup powdered sugar
2 tablespoons milk or cream
½ teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or spray it with non-stick baking spray.
2. Prepare the Dry Ingredients:
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Make the Cake Batter:
In a large mixing bowl, beat the butter and sugar together using an electric mixer until light and fluffy (about 3-4 minutes).
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and sour cream (or yogurt) in two additions, starting and ending with the dry ingredients. Mix until just combined.
4. Fold in the Blueberries:
Gently fold the blueberries into the batter with a spatula. Be careful not to crush them if they’re fresh.
5. Bake the Cake:
Pour the batter into the prepared Bundt pan and spread it out evenly.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool and Glaze:
Let the cake cool in the pan for about 10-15 minutes before turning it out onto a wire rack to cool completely.
While the cake is cooling, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth.
7. Drizzle the Glaze:
Once the cake has cooled, drizzle the glaze over the top of the Bundt cake.
8. Serve:
Slice and serve. Enjoy the moist, flavorful cake with a cup of coffee or tea!
This Blueberry Bundt Cake is rich, moist, and bursting with flavor. The glaze adds a nice sweetness to complement the tartness of the blueberries!