Get ready to transform your kitchen into a bakery of dreams with this mouthwatering Blueberry Sour Cream Cake that promises to be the star of any gathering! Imagine a perfectly moist, tender cake bursting with juicy blueberries, creating a symphony of flavors that will make your taste buds dance with joy. Whether you're a baking novice or a seasoned pro, this recipe is your ticket to becoming the ultimate dessert hero, delivering a show-stopping treat that looks like it came straight from a professional bakery.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or tube pan thoroughly, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Mix in the sour cream and vanilla extract, stirring until the mixture is smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough cake.
- Gently fold in 1 1/2 cups of fresh blueberries, reserving the remaining 1/2 cup for topping. Toss the blueberries lightly in a tablespoon of flour to prevent them from sinking to the bottom of the cake.
- Pour the batter into the prepared bundt pan, spreading it evenly. Scatter the remaining blueberries on top of the batter.
- Bake in the preheated oven for 45-50 minutes. To check for doneness, insert a toothpick or cake tester into the center of the cake. It should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar or prepare a simple glaze by mixing powdered sugar with a little milk or lemon juice to drizzle over the top.
- Slice and serve at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before mixing to create a smoother, more evenly textured batter.
- Blueberry Preservation Trick: Tossing blueberries in a light coating of flour prevents them from sinking to the bottom of the cake during baking.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and fluffy. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test to ensure the cake is perfectly baked. A clean or nearly clean toothpick indicates it's ready.
- Cooling is Crucial: Allow the cake to cool in the pan for 15 minutes before removing to help it maintain its shape and prevent breaking.
- Storage Tip: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and freshness.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 8g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 130mg
