A few days ago, I ventured into making my very first blueberry Bundt cake to take to a picnic with friends. I thought it would be a perfect accompaniment to black tea we all took there in our thermoses to enjoy in the open air. (If you ask why black tea and why any tea at all, it’s because no picnic is complete without tea and black tea in particular for Azerbaijanis and Turks.) I am happy to report that no crumb was left behind and everybody loved the cake!
I came up with this recipe after reviewing a bunch of blueberry Bundt cake recipes online and in the cookbooks I have and playing with measurements, ingredients, and techniques. My blueberry Bundt cake turned out so delicious! Spectacular looking too, with purple specks of blueberries scattered all over the tender interior and peeking through as the cake was sliced.
I used sour cream in the batter, which made the cake extra rich and moist. I also added some lemon peel to balance the sweetness in the cake and add a very subtle tang. If you feel like your cake needs more lemony kick to it, add a tablespoon or two of freshly squeezed lemon juice to the batter.
Because the cake batter was rather thick, it prevented the blueberries from sinking all to the bottom of the pan while baking. But what also contributed to a more or less even distribution of the berries in the cake was that although I folded most of the berries in the batter before spooning it in the pan, I tossed the remaining berries on top and gently pushed them down —these last berries traveled to the middle of the pan while baking.
So, once inverted, the cake had the berries all over in its interior, but, of course, most of them were concentrated on now the top and the middle of the cake.
Hope you get to try this pretty, tasty cake now that we have the abundance of blueberries in the markets. Enjoy!
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoons baking soda
- ¼ teaspoon salt
- 1 cup (8 ounces, 225 grams) unsalted butter (very slightly softened at room temperature but not very soft)
- 1½ cups granulated sugar
- 4 large eggs
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream (reduced fat is ok)
- 2 cups fresh or frozen blueberries (I prefer fresh)
- Preheat the oven to 350ºF (175ºC).
- Lightly butter a 12-cup Bundt pan.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In another large mixing bowl, using an electric mixer, beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add the lemon zest and vanilla and beat briefly to blend.
- Add the sour cream and beat a few seconds, until blended.
- Add the flour in two additions, beating until well blended, for a total of about a minute.
- Using a rubber spatula, gently fold in all but ¼ cup of the the blueberries, taking care not to smash them.
- Gently spoon the prepared mixture into the Bundt pan, leveling the top.
- Toss the remaining blueberries over the batter and press slightly on top to push them down only a little (these blueberries will slowly travel towards the middle of the cake as it bakes in the oven).
- Bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove the pan from the oven and place on a cooling rank to cool for 20 minutes.
- Carefully run a knife around the edges of the cake to loosen it and invert it onto a serving plate or a cake stand. Let cool completely before serving.