Description
This Blueberry Bundt Cake is a moist and tender dessert bursting with fresh or frozen blueberries and a hint of lemon zest. Perfect for summer gatherings or a cozy afternoon treat, this cake combines all-purpose flour, sour cream, and a blend of butter and vegetable oil for a rich texture. Finished with a dusting of powdered sugar, it’s an easy yet impressive recipe that will delight any crowd.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Additional Ingredients
- 2 cups fresh or frozen blueberries, tossed in 1 tablespoon flour
- 1 tablespoon lemon zest (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and thoroughly grease a Bundt pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar together until the mixture is light, pale, and fluffy, creating a good base for the cake.
- Add Eggs and Flavorings: Beat in the eggs one at a time to fully incorporate them before adding the vanilla extract and optional lemon zest for a fresh citrus note.
- Incorporate Sour Cream: Mix in the sour cream until the batter is smooth; this adds moisture and tenderness to the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring just until combined to avoid overmixing which can toughen the cake.
- Fold in Blueberries: Gently fold in the blueberries that have been tossed in flour to prevent them from sinking to the bottom during baking.
- Fill and Bake: Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely, preventing it from breaking apart.
- Serve: Once cooled, dust the cake with powdered sugar if desired, then slice and serve for a delicious homemade treat.
Notes
- If using frozen blueberries, do not thaw before folding into the batter to prevent the batter from becoming too wet.
- You can substitute sour cream with plain Greek yogurt for a healthier alternative with similar moisture and tang.
- For an extra burst of flavor, consider adding a lemon glaze made with powdered sugar and fresh lemon juice on top of the cooled cake.
