Wild Blueberry Bundt Cake
Bursting with vibrant flavor and irresistible aroma, this Wild Blueberry Bundt Cake is a show-stopping dessert perfect for any occasion. Made with plump wild blueberries, creamy sour cream, and a hint of vanilla, the lush batter bakes into a moist, tender cake with a golden crust. The secret to evenly distributed berries? A light coating of flour to keep them from sinking to the bottom. This easy-to-follow recipe combines the rich decadence of a classic Bundt cake with the tart sweetness of fresh or frozen blueberries, creating a dessert that’s as visually stunning as it is delicious. Perfectly dusted with powdered sugar for a simple yet elegant finish, this cake is ideal for brunches, gatherings, or a special treat at home. Ready in just over an hour and serving up to 12 slices, this dessert guarantees compliments with every bite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 cups wild blueberries (fresh or frozen)
- 1 tablespoon all-purpose flour (for tossing blueberries)
- 0.25 cups powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a 10-cup Bundt pan to prevent sticking.
In a medium bowl, whisk together 2.5 cups of all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl using a handheld or stand mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry flour mixture and sour cream to the batter, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
In a small bowl, toss the wild blueberries with 1 tablespoon of flour to coat. This helps prevent the berries from sinking to the bottom of the cake during baking.
Gently fold the coated blueberries into the batter using a spatula, being careful not to crush them.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top of the cake should be golden brown.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar before serving for an elegant touch.
Slice and serve the Wild Blueberry Bundt Cake. Enjoy!
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 35.4 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
