Description
A moist and tender Blueberry Bundt Cake made with sour cream, bursting with fresh blueberries and topped with a sweet icing sugar glaze for an irresistible dessert.
Ingredients
Scale
Cake Ingredients
- 350 g unsalted butter (at room temperature)
- 350 g caster sugar
- 6 eggs (room temperature)
- 1 tsp vanilla extract
- 450 g plain flour (all purpose or gluten-free)
- 2 tbsp plus 2 tsp baking powder
- 280 ml sour cream (room temperature)
- 250 g fresh blueberries (or frozen, see notes)
Decoration
- Extra blueberries to decorate
- 1 cup icing sugar
Instructions
- Preheat the oven: Reheat the oven to 170°C (325°F) Gas mark 3 to ensure it is at the correct temperature for baking the cake.
- Cream butter and sugar: Place the butter and sugar in a freestanding electric mixer with a paddle attachment or use a handheld electric whisk. Cream together until the mixture is light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl with a rubber spatula to incorporate any unmixed ingredients. Beat in the vanilla extract thoroughly.
- Incorporate dry ingredients: Add the plain flour and baking powder to the mixture and beat until well combined.
- Mix in sour cream: Add the sour cream and mix well until the batter is combined and has a light, fluffy texture.
- Fold in blueberries: Gently stir in the blueberries by hand to evenly distribute them without breaking them.
- Prepare and fill the mold: Pour the batter into a prepared Bundt (ring) mold and smooth the surface with a palette knife.
- Bake the cake: Bake in the preheated oven for 40 minutes or until the cake is golden brown and springs back when lightly touched.
- Cool the cake: Let the cake cool in the mold for a short time before turning it out onto a wire rack to cool completely.
- Make the glaze: Place icing sugar and some blueberries in a food processor or blender. Process until smooth, adjusting the thickness by adding more powdered sugar or blueberries as needed. Strain through a sieve for extra smoothness if desired.
- Decorate the cake: Once cooled, cover the top and sides of the cake with the prepared icing glaze. Decorate with extra fresh blueberries, and dust lightly with icing sugar for an elegant finish.
Notes
- If using frozen blueberries, do not thaw before adding to the batter to prevent color bleeding.
- The sour cream adds moisture and a slight tang to the cake for richness and tenderness.
- Ensure all ingredients are at room temperature for best mixing and texture.
- The cake can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to 5 days.
- For a gluten-free option, use gluten-free plain flour.
