Blueberry Bundt Cake Wonderfully Special With This Secret
This blueberry bundt cake is moist, full of flavor, and topped with a sweet glaze that will impress your guests. The perfect treat for any occasion!
Equipment
- Bundt pan (12-cup capacity)
- Stand mixer (or hand mixer)
- Mixing bowls
- Whisk
- Piping bag (for glaze)
- Sifter (for powdered sugar)
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 12 ounces unsalted butter softened
- 1¾ cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ¾ cup buttermilk
- 2 cups fresh blueberries or frozen, coated in flour
- 1 tablespoon cornstarch to coat blueberries
- ¾ cup sour cream secret ingredient for moisture
For the Lemon Glaze:
- 2 cups powdered sugar
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- Pinch of salt
Instructions
Step 1: Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup bundt pan using non-stick baking spray and a light dusting of flour.
Step 2: Mix the Cake Batter
- Cream the butter and sugar until light and fluffy, about 5 minutes.
- Add eggs, one at a time, mixing thoroughly after each addition.
- Add vanilla extract, baking powder, and buttermilk, mixing until well combined.
- Sift flour and gradually add to the wet ingredients, mixing until smooth.
- Gently fold in sour cream for moisture and texture.
- Coat the blueberries with 1 tablespoon of cornstarch to prevent sinking and gently fold them into the batter.
Step 3: Bake the Cake
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake for 55-60 minutes or until a toothpick comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Step 4: Prepare the Lemon Glaze
- Whisk together powdered sugar, lemon juice, lemon zest, and a pinch of salt until smooth. Adjust consistency by adding more lemon juice for a thinner glaze or powdered sugar for a thicker glaze.
Step 5: Glaze the Cake
- Once the cake has cooled, drizzle the glaze evenly over the bundt cake.
- Allow the glaze to set for 10-15 minutes before serving.
Notes
Tips & Tricks
- Sour Cream: This is the secret to the cake’s moist, velvety texture.
- Blueberries: Coat them in flour to avoid sinking, and use fresh or frozen, depending on availability.
- Storage: Store the cake covered at room temperature for up to 3-4 days, or refrigerate for up to a week. It can also be frozen for up to 3 months.