Bursting Blueberry Bundt

For the Cake

• ▢ 2¼ cups all-purpose flour
• ▢ 2½ teaspoons baking powder
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon baking soda
• ▢ ½ cup unsalted butter room temperature (1 stick)*
• ▢ 1¼ cups granulated sugar
• ▢ 3 large eggs room temperature
• ▢ 1 cup sour cream room temperature**
• ▢ 2 cups blueberries fresh or frozen***

For the Glaze (Optional)

• ▢ 2 cups powdered sugar
• ▢ ¼ cup milk
• ▢ 1 teaspoon pure vanilla extract

• Prepare Your Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-cup bundt pan. This step is crucial for easy cake release. Using a baking spray with flour, or coating with Crisco and then flour, works best. Ensure every nook and cranny is covered. Set the prepared pan aside.
  
• Combine Dry Ingredients: In a medium-sized bowl, whisk together the 2¼ cups of all-purpose flour, 2½ teaspoons of baking powder, 1 teaspoon of kosher salt, and ½ teaspoon of baking soda. This ensures all leavening agents and flavorings are evenly distributed. Set this dry mixture aside. Remember to measure your flour using the spoon-and-level method to prevent a dense, heavy cake.
  2¼ cups all-purpose flour, 2½ teaspoons baking powder, 1 teaspoon kosher salt, ½ teaspoon baking soda
  
• Cream Butter and Sugar: In the large bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the ½ cup of room-temperature unsalted butter and 1¼ cups of granulated sugar on medium-high speed for approximately 1 minute. The mixture should become light, fluffy, and pale in color.
  ½ cup unsalted butter, 1¼ cups granulated sugar
  
• Incorporate Eggs: Add the 3 large, room-temperature eggs to the creamed mixture, one at a time, beating well after each addition. Continue to beat for another minute until fully incorporated and the mixture is smooth and emulsified. Room temperature eggs blend more easily and create a lighter texture.
  3 large eggs
  
• Add Sour Cream: Next, add the 1 cup of room-temperature sour cream to the wet mixture. Beat until a smooth and homogenous mixture has formed. The sour cream is key to the cake’s incredible moisture and tender crumb.
  1 cup sour cream
  
• Combine Wet and Dry: Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed or by hand with a spatula. Stir *just* until the flour is incorporated and no dry streaks remain. Be careful not to overmix, as this can develop the gluten too much, leading to a tough and chewy cake.
  
• Fold in Blueberries: Gently fold in the 2 cups of blueberries using a rubber spatula. If using fresh blueberries, ensure they are clean and dry. If using frozen blueberries, do not thaw them beforehand; toss them directly into the batter. For best results, lightly coat the blueberries with a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom during baking.
  2 cups blueberries
  
• Bake the Cake: Pour the prepared batter evenly into the greased and floured bundt pan. Place the pan into your preheated oven and bake for 70-85 minutes. Baking times can vary, so check for doneness by inserting a wooden skewer or toothpick into several spots in the cake; it should come out clean or with only moist crumbs attached. Avoid opening the oven door too frequently during the first hour to prevent the cake from sinking.
  
• Cool the Cake: Once baked, remove the bundt cake from the oven and place it on a wire cooling rack to cool in the pan for exactly 20 minutes. This partial cooling is critical: if you invert it too soon, it might break; if you wait too long, it might stick to the pan. After 20 minutes, carefully invert the cake onto a serving plate or cake stand and allow it to cool completely before glazing.
  
• Prepare the Glaze: While the cake is cooling, prepare your simple vanilla glaze. In a medium bowl, whisk together the 2 cups of powdered sugar, ¼ cup of milk, and 1 teaspoon of pure vanilla extract until completely smooth and free of lumps. The consistency should be pourable but not too thin. If it’s too thick, add a tiny bit more milk (½ teaspoon at a time) until you reach your desired drizzling consistency.
  2 cups powdered sugar, ¼ cup milk, 1 teaspoon pure vanilla extract
  
• Glaze and Serve: Once the **blueberry bundt cake** has cooled completely, artfully drizzle the vanilla glaze over the top. For an extra touch of elegance and fresh flavor, garnish with a few fresh blueberries if desired. Slice and serve this delightful treat!
  

**If you don’t have sour cream, plain or lemon yogurt (full-fat for best results) can be used as a fantastic alternative, providing similar moisture and a subtle tang.

***This recipe is versatile! You can use either fresh or frozen blueberries. If using frozen, there’s no need to thaw them; just toss them directly into the batter (after coating with flour) to prevent them from coloring the batter too much. This recipe also works beautifully with other berries like raspberries, pitted cherries, or even a mix of berries for a delightful mixed-berry bundt cake.

Essential Baking Tips for Success:

• Room Temperature Ingredients: Always ensure your butter, eggs, and sour cream are at room temperature (let them sit out for 30-60 minutes before baking). This allows them to emulsify properly, creating a smoother batter and ultimately a cake with a better rise and lighter texture.
• Perfect Pan Preparation: My ultimate trick for ensuring your bundt cake comes out perfectly every time is to generously grease the pan with solid shortening (like Crisco), then thoroughly flour it, ensuring every crevice is coated. Once floured, bang the pan gently on the counter a couple of times to dislodge any excess flour, then dump it out. This creates a non-stick barrier.
• Accurate Flour Measurement: To avoid a dense, dry cake, always measure your flour using the spoon-and-level method. Spoon flour lightly into your measuring cup until it overflows, then level it off with a straight edge (like the back of a knife). Do not scoop flour directly from the bag, as this can compact it and lead to using too much.
• Avoid Overmixing: When adding the dry ingredients to the wet, mix only until the flour is just incorporated. Overmixing can overdevelop the gluten in the flour, resulting in a tough, chewy cake rather than a tender one.
• Prevent Sinking Berries: As mentioned, coating your blueberries (fresh or frozen) lightly in 1-2 tablespoons of flour before folding them into the batter will significantly help prevent them from sinking to the bottom, ensuring even distribution.
• Flavor Boost: For an extra layer of depth that beautifully complements the blueberries, consider adding 1 teaspoon of fresh lemon zest or a ¼ teaspoon of vanilla bean paste to your cake batter.
• Check for Doneness Accurately: Bundt cakes can sometimes cook unevenly. Use a long wooden skewer or toothpick to check for doneness in multiple spots, especially in the thickest part of the cake. It should come out clean or with only a few moist crumbs.
• Cooling is Key: Resist the urge to flip your warm bundt cake immediately. Let it cool in the pan for about 20 minutes on a wire rack. This allows the cake to firm up slightly, preventing it from breaking apart when inverted, while also ensuring it doesn’t get stuck if left too long.
• Glaze on a Cool Cake: Always wait until your cake is completely cooled before applying the glaze. If the cake is warm, the glaze will melt and be absorbed, rather than creating that beautiful, uniform drizzle.

Storage Best Practices: For optimal freshness and flavor, store leftover **blueberry bundt cake** in an airtight container at room temperature for up to 2 days. If you need it to last longer, refrigerate it for up to 4 days. For longer storage, this cake freezes beautifully for up to 3 months. Wrap slices or the whole cake tightly in plastic wrap, then aluminum foil, and place in a freezer-safe bag or container. When ready to enjoy, thaw overnight in the refrigerator, then bring to room temperature before serving for the best texture.

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