This recipe outlines how to prepare a “Classic Blueberry Bundt Cake,” a moist and tender cake baked in a distinctive Bundt pan, generously studded with fresh blueberries. The image prominently displays a freshly baked Bundt cake, still in its metallic pan, showing a golden-brown exterior with visible bursts of purple from the blueberries throughout its crumb. The characteristic central hole of the Bundt pan is clearly visible, indicating its unique shape. This cake is often enhanced with ingredients like sour cream or yogurt for added moisture and a subtle tang, making it a perfect choice for breakfast, brunch, or a light dessert, typically finished with a simple glaze or a dusting of powdered sugar.
Ingredients:
For the Blueberry Bundt Cake:
- 2 ½ cups (300g) all-purpose flour, plus 1 tablespoon for coating blueberries
- 1 ½ cups (300g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick or 113g) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 cup (240ml) sour cream or plain full-fat yogurt, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (about 225g) fresh or frozen blueberries (do not thaw if frozen)
For the Optional Lemon Glaze:
- 1 ½ cups (180g) powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice (or milk for a plain vanilla glaze)
- ½ teaspoon vanilla extract
Equipment:
- 10-12 cup Bundt pan
- Large mixing bowls (2)
- Electric mixer (stand or hand-held)
- Whisk
- Rubber spatulas
- Pastry brush (for greasing Bundt pan)
- Wire cooling rack
- Small bowl (for glaze)
Instructions:
Part 1: Prepare the Bundt Cake
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan. Make sure to get into all the crevices of the pan to ensure the cake releases easily. A non-stick baking spray with flour is also highly recommended. The image shows the cake baked in a Bundt pan.
- Coat Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour. This step helps prevent the blueberries from sinking to the bottom of the cake during baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 ½ cups all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a separate large bowl, using an electric mixer, cream the softened unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
- Incorporate Wet Ingredients: Beat in the sour cream (or yogurt) and vanilla extract until just combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as overmixing can lead to a tough cake.
- Fold in Blueberries: Gently fold in the floured blueberries with a rubber spatula until they are evenly distributed throughout the batter.
- Fill Pan: Pour the cake batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
- Bake: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake (avoiding a blueberry) comes out clean. The cake should be golden brown on top, as seen in the image.
- Cool in Pan: Let the cake cool in the Bundt pan on a wire cooling rack for at least 15-20 minutes. This is crucial for the cake to firm up before inverting.
- Invert onto Rack: After cooling in the pan, carefully invert the Bundt cake onto the wire cooling rack to cool completely. Do not rush this step, as the cake is delicate when warm.
Part 2: Prepare the Lemon Glaze (Optional)
- Combine Glaze Ingredients: In a small bowl, whisk together the sifted powdered sugar, lemon juice (or milk), and vanilla extract until smooth. The consistency should be thick enough to coat a spoon and drizzle, but still pourable. If too thick, add more liquid, 1 teaspoon at a time. If too thin, add more sifted powdered sugar.
Part 3: Glaze and Serve
- Glaze Cake: Once the Bundt cake is completely cool, place the wire cooling rack over a piece of parchment paper or a plate to catch any drips. Drizzle the lemon glaze evenly over the top of the cooled cake, allowing it to drip down the sides.
- Set Glaze: Let the glaze set for about 15-20 minutes before slicing and serving.
- Slice and Serve: Slice the Bundt cake into desired portions and serve.
Tips for Success:
- Proper Pan Preparation: Greasing and flouring the Bundt pan thoroughly is the most critical step to ensure the cake releases cleanly. Even with non-stick pans, this step is vital.
- Room Temperature Ingredients: Ensure butter, eggs, and sour cream/yogurt are at room temperature. This helps them emulsify properly, creating a smoother batter and a more tender cake.
- Don’t Overmix: Overmixing the cake batter can develop gluten, resulting in a tough or dry cake. Mix until just combined.
- Flour Blueberries: Coating the blueberries in a tablespoon of flour prevents them from sinking to the bottom of the cake during baking, ensuring they are evenly distributed, as seen in the image.
- Cool Completely: Always allow the cake to cool completely in the pan for the recommended time before inverting. Rushing this step can cause the cake to stick or break apart.
- Fresh vs. Frozen Blueberries: Both can be used. If using frozen blueberries, do not thaw them; toss them directly with flour and fold into the batter. They may slightly lengthen the baking time.
- Variations:
- Orange Glaze: Substitute orange juice for lemon juice in the glaze for an orange-flavored variation.
- Powdered Sugar Dusting: Instead of a glaze, simply dust the cooled cake generously with powdered sugar for a simpler finish.
- Sour Cream Coffee Cake Style: For a coffee cake vibe (as suggested by one description), you can add a cinnamon-sugar swirl to the batter. After pouring half the batter into the pan, sprinkle a mixture of 2 tablespoons granulated sugar and 1 teaspoon cinnamon, then top with the remaining batter.
- Different Fruits: This recipe can be adapted for other fruits like raspberries, chopped strawberries, or even a mix of berries.
- Storage: Store the Blueberry Bundt Cake in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.
- Freezing: The cooled, unglazed Bundt cake can be wrapped tightly in plastic wrap and then aluminum foil and frozen for up to 3 months. Thaw overnight in the refrigerator before glazing.
- Comparisons: This Bundt cake provides a delicious contrast to other types of baked goods and desserts. While a “very chocolate cake” or “Mocha Layer Cake” offers intense chocolate richness, this blueberry Bundt cake is lighter and fruitier. It differs from layered bar cakes like “spice bar cake” or pies such as “Cream pie” and “Chocolate Crumble Pie” which have distinct crusts and fillings. Other Bundt cake variations include Peach Cobbler Pound Cake or Strawberry Yogurt Cake. It shares the ease of preparation with other single-pan cakes like Apple Cake or Cranberry Cake, and it’s a comforting dessert, much like Peach Cobbler or Strawberry Banana Pudding.