Ingredients
- 1 cup (230g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 3 cups (375g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (240g) sour cream, room temperature
- 2 cups (300g) fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tbsp all-purpose flour (for tossing blueberries)
Instructions
- Preheat Oven & Prepare Pan – Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- Cream Butter & Sugar – In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes).
- Add Eggs & Vanilla – Beat in the eggs one at a time, then mix in the vanilla extract.
- Mix Dry Ingredients – In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet & Dry – Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream. Begin and end with the flour mixture. Mix just until combined.
- Add Blueberries – Toss blueberries with 1 tbsp flour to prevent sinking. Gently fold into the batter.
- Bake – Pour the batter evenly into the prepared bundt pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.
If you want, I can also give you a lemon glaze topping that pairs perfectly with this cake. Would you like me to include it?