Blueberry Bundt Cake
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups fresh blueberries
2 tablespoons all-purpose flour (for coating blueberries)
Powdered sugar (for dusting, optional)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Beat in eggs, one at a time, then stir in vanilla extract.
Gradually mix in the flour mixture, alternating with sour cream, until just combined.
In a small bowl, toss fresh blueberries with 2 tablespoons of flour until coated. This helps prevent them from sinking to the bottom of the cake.
Gently fold the floured blueberries into the batter.
Pour the batter into the prepared bundt pan and spread it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar if desired.
Slice, serve, and enjoy this delightful Blueberry Bundt Cake!
