Ingredients
Equipment
Method
- Prepare the Oven and Berries: Preheat your oven to 350°F. In a small bowl, toss the blueberries with 1 tablespoon of flour until they are evenly coated. This step is crucial to prevent the berries from sinking to the bottom of the pan.2 cups blueberries, 1 tablespoon all-purpose flour
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the 2 3/4 cups of flour, baking powder, baking soda, and salt. Set this aside.2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt
- Cream Butter and Sugar: In another large mixing bowl or a stand mixer, beat the room-temperature butter and granulated sugar for 4 to 5 minutes until the mixture is light and fluffy.3/4 cup butter, 2 cups granulated sugar
- Add Eggs and Vanilla: Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.4 large eggs, 2 teaspoons vanilla extract
- Incorporate Oil: Add the vegetable oil to the mixture and mix until combined.1/4 cup vegetable oil
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Mix in small amounts at a time to keep the batter smooth and avoid over-mixing.1 cup sour cream
- Fold in Blueberries: Using a spatula, gently fold the floured blueberries into the batter. Be careful not to break the berries.2 cups blueberries
- Fill the Pan: Generously spray a 10-inch bundt pan with nonstick cooking spray. Pour the batter into the pan and spread it evenly with a spatula.Cooking spray
- Bake: Bake at 350°F for 50 to 65 minutes. A toothpick or butter knife inserted into the center should come out clean when the cake is done. If the top begins to brown too quickly, loosely cover it with aluminum foil for the final 10 to 20 minutes.
- Cool and Release: Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. Carefully turn the cake onto a wire cooling rack to cool completely.
- Glaze: In a small bowl, whisk together the powdered sugar and milk. Adjust the milk amount until you reach your desired consistency, then drizzle the glaze over the fully cooled cake.1 cup powdered sugar, 3-5 teaspoons whole milk
Notes
For the best results, use room-temperature ingredients to ensure the batter emulsifies properly. To ensure a clean release, use a baking spray with flour and flip the cake while it is still slightly warm.
