Imagine surprising your mom with a cake so divine, it'll make her heart melt faster than butter on a warm skillet! This Blueberry Bundt Cake isn't just a dessert—it's a culinary love letter that screams "I appreciate you" with every single bite. Bursting with juicy blueberries and baked to golden perfection, this recipe transforms simple ingredients into a showstopping treat that's guaranteed to become a family classic.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 eggs
- 2 teaspoons baking powder
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter or non-stick cooking spray, ensuring all crevices are well-coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour and baking powder. This helps remove any lumps and ensures even distribution of the leavening agent.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract to enhance the cake's flavor.
- Gradually add the flour mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter without breaking.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. This allows the cake to set and makes removal easier.
- Carefully invert the cake onto a wire cooling rack and allow it to cool completely, approximately 30 minutes.
- Once cooled, dust the top of the cake generously with powdered sugar using a fine-mesh sieve for an elegant finish.
- Slice and serve the cake at room temperature. For an extra special touch, pair with whipped cream or vanilla ice cream.
Tips
- Keep blueberries from sinking by tossing them in a light dusting of flour before folding into the batter.
- Use room temperature ingredients to ensure smoother mixing and a more consistent cake texture.
- Don't overmix the batter—stop mixing as soon as ingredients are just combined to keep the cake tender.
- For extra moisture, consider adding a tablespoon of sour cream or Greek yogurt to the batter.
- Cool the cake completely before dusting with powdered sugar to prevent it from absorbing the sugar.
- Store the cake in an airtight container at room temperature for up to 3 days to maintain its freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
