Glazed Blueberry Bundt Cake: A Delightful Treat for Any Occasion

Glazed Blueberry Bundt Cake: A Delightful Treat for Any Occasion

Glazed Blueberry Bundt Cake is a moist and flavorful dessert that combines the tartness of blueberries with the sweetness of a luscious glaze. Perfect for family gatherings, potlucks, or as a special treat, this cake is sure to impress with its beautiful appearance and delightful taste. Here’s a detailed recipe to help you create this wonderful dessert, along with tips to make it your own.

Ingredients:

• For the Cake:
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups fresh or frozen blueberries (if using frozen, do not thaw)
  • 1 tablespoon flour (to toss with blueberries)
• For the Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 10-inch bundt pan thoroughly, ensuring all nooks and crannies are coated to prevent sticking.
2. Prepare the Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
   • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Add the Eggs and Vanilla:
   • Add the eggs, one at a time, beating well after each addition.
   • Mix in the vanilla extract.
5. Combine the Ingredients:
   • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined.
   • Toss the blueberries with 1 tablespoon of flour to coat them (this helps prevent them from sinking to the bottom of the cake).
   • Gently fold the blueberries into the batter.
6. Bake the Cake:
   • Pour the batter evenly into the prepared bundt pan.
   • Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
   • Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
7. Prepare the Glaze:
   • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable. Adjust the consistency with more milk or powdered sugar as needed.
8. Glaze the Cake:
   • Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides.
   • Let the glaze set for a few minutes before slicing and serving.

Tips and Variations:

• Lemon Blueberry Bundt Cake: Add the zest of one lemon to the batter and replace the vanilla extract in the glaze with 1 teaspoon of lemon juice for a citrusy twist.
• Berry Mix: Substitute half of the blueberries with raspberries or blackberries for a mixed berry flavor.
• Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour to make this cake gluten-free.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The cake can also be frozen (unglazed) for up to 3 months.

Conclusion

A Glazed Blueberry Bundt Cake is a delightful dessert that is both beautiful and delicious. The moist cake, bursting with blueberries and topped with a sweet glaze, is sure to become a favorite. Whether you stick to the classic recipe or try one of the suggested variations, this cake is a perfect choice for any occasion. Enjoy baking and sharing this delightful treat with your loved ones!

Feel free to try this recipe and enjoy the delightful flavors of this Glazed Blueberry Bundt Cake. Happy baking!