Recipe Background
Blueberry Bundt™ combines tender cake with bursts of blueberries and a surprise walnut-cinnamon swirl.
Blueberry Bundt™ cake is like a hug you can eat. The first bite welcomes you with tender cake and bursts of juicy blueberries silently popping against your tongue. The richness from the butter mingles smoothly with the vanilla, creating a warm and comforting aroma that lingers in the air. A dusting of powdered sugar adds a touch of sweetness and sophistication. It's a cake that feels both everyday rustic and subtly special.
The cinnamon-sugar walnut layer, tucked within, surprises with its crunch and warmth—a delightful counterpart to the cake’s softness. It’s an unexpected treasure that turns an ordinary afternoon into something memorable. When preparing the batter, take a moment to gently fold the blueberries in. This ensures they stay intact, avoiding a purple-streaked cake. It may test your patience, but it’s worth it for those whole berries.
As the cake bakes, your kitchen fills with the inviting scent of cinnamon and sugar, pulling even the most distracted wanderers toward the promise of homemade goodness. Sharing a slice revives conversation and laughter, whether it’s over coffee with neighbors or dessert at a family gathering. Each piece of Blueberry Bundt™ holds a reminder—food connects us, one crumbly bite at a time.
Ingredients
- 3/4 cup butter softened
- 1 2/3 cups all-purpose flour plus more, for dusting the dish
- 1 3/4 cups granulated sugar
- 2 eggs room temperature
- 1 cup sour cream room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh blueberries
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup walnuts chopped
- powdered sugar to taste, for topping
Directions
- Preheat the oven to 350 degrees F.
- Grease and flour a 9-inch, 10-cup Bundt pan.
- In a large mixing bowl, beat the butter and the sugar until light and fluffy, about 2-3 minutes.
- Add the eggs to the butter mixture, one at a time, and beat well after each addition. Scrape down the bottom and the sides of the bowl.
- Add the sour cream and the vanilla to the butter mixture and mix until combined.
- Add the flour, the baking powder, and the salt to the butter mixture and mix just until blended.
- Gently fold the blueberries into the batter.
- Spoon 1/2 of the batter into the prepared Bundt pan.
- In a medium bowl, add the brown sugar, the cinnamon, and the walnuts and stir to combine.
- Sprinkle the brown sugar mixture over the batter in the pan.
- Spoon the remaining batter over the top of the brown sugar mixture layer and smooth it out.
- Bake the cake until a knife inserted into the cake comes out clean with just a few crumbs, about 55 minutes-1 hour 20 minutes.
- Allow the cake to cool in the pan for 10 minutes.
- Invert the pan onto a cake plate and allow the cake to cool completely.
- Dust the cake with the powdered sugar just before serving.
- Serve.
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