|Nutritional Guidelines (per serving)|
|Servings: 1 bundt cake (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a moist, delicious, made-from-scratch blueberry Bundt cake, and it's much easier to prepare than you might think. The cake can be iced with a simple vanilla icing, or dust it with sifted powdered sugar.
If you grow your own blueberries, this Bundt cake is a great way to celebrate a bumper crop. Or, you can pick up fresh locally-grown blueberries throughout the summer at a local farmers' market. Blueberries have a mild flavor but pack a good amount of antioxidants, phytonutrients, and fiber, enough that some people call them a superfood. You can have your cake and your nutrients, too.
Serve this great cake for breakfast or brunch, or as a dessert with vanilla or lemon sauce.
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons butter (softened)
- 1 2/3 cup sugar
- 4 large eggs
- 2 teaspoons vanilla
- 8 ounces sour cream
- 2 cups blueberries (rinsed, picked over, stems removed)
- Vanilla Icing:
- 1 1/2 cups powdered sugar
- dash salt
- 1 tablespoon soft butter
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons milk
You will first bake the cake. Then you can decide whether you will ice it or dust it with powdered sugar.
Gather the ingredients.
Heat the oven to 350 F.
In a bowl, combine the all-purpose flour, baking powder, soda, and salt. Set aside.
In a large mixing bowl, with an electric mixer, cream the 12 tablespoons of butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition.
Beat in the 2 teaspoons of vanilla.
Slowly beat in the flour mixture, alternating with the sour cream and ending with the flour. Blend well.
Fold in the blueberries.
Grease and flour a Bundt cake pan (10 to 12 cup size).
Pour the batter into the Bundt pan. Bake for 50 to 60 minutes, or until a cake tester or wooden pick comes out clean when inserted into the center of the cake.
Cool in the pan on a rack for 10 minutes.
Remove from the pan and cool completely.
Make the Vanilla Icing
Combine the powdered sugar with the salt, 1 tablespoon of salted butter, and the vanilla.
Beat in milk, a few teaspoons at a time, until a good drizzling consistency is reached.
Drizzle or spoon over the cooled cake.
Serve slices of the cake and enjoy.
- Cover your Bundt cake with a cake keeper and leave it at room temperature. It will be delicious to serve for four to five days. Once cut, press a piece of plastic wrap against the sliced exposure to keep it from losing moisture, and keep the cake covered. Refrigerating the cake would just dry it out. If you need to keep the cake for more than a week, you should freeze it.
- There are tricks to ensure your cake releases from the Bundt pan intact. Using a non-stick Bundt pan can help, but only if the pan is in excellent condition without scratches. Another option is to use a silicone Bundt baking form rather than a pan.
- It's better to grease the pan with oil or melted shortening rather than butter as the milk solids in butter can contribute to sticking. Be sure you get every bit of the pan greased, using a silicone pastry brush, and don't forget the center tube. Do this immediately before you add the batter.
- Loosen the cake around the edges and the center tube when you remove it from the oven. Allow it to cool for at least 10 minutes before attempting to release it from the pan.