I'mma be honest. In our house, we need at least 2 of these cakes as 1 simply won't last

Nothing beats the sweet, tangy burst of fresh blueberries in a soft, buttery cake! My love for blueberry bundt cake has its roots in those lazy Sunday afternoons spent at my grandma's house in rural Minnesota, where the scent of baked goodness was our clock, telling us it was almost time for tea and treats. There's something about this cake that just feels like home. I think it’s the perfect centerpiece for a brunch, a comforting dessert after family dinner, or just a delightful indulgence to bake on a weekend when you're craving something sweet, yet homey. Plus, it’s an excellent way to make use of the blueberry bounty during summer months—or a great excuse to use up those frozen berries when the weather turns chilly. Either way, this blueberry bundt cake never disappoints.

Well, if you're looking to dress up your blueberry bundt cake, a dollop of freshly whipped cream or a scoop of vanilla ice cream is always a good idea. During those hot midsummer days, a zesty lemon sorbet can provide a refreshing contrast. But honestly, this cake is so moist and delightful on its own that you might just prefer it plain, maybe with a cup of your favorite coffee or an iced tea for the perfect pairing.

Servings: 12

- 2 1/2 cups all-purpose flour (plus more for dusting the pan)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (room temperature)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups fresh or frozen blueberries
- Powdered sugar for dusting (optional)

1. Preheat your oven to 350°F (175°C) and butter and flour your 10-inch bundt pan to ensure your cake releases perfectly.

2. In a medium bowl, whisk together 2 1/2 cups flour, baking powder, and salt. Set aside.

3. With an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

4. Beat in the eggs, one at a time, then the vanilla extract, ensuring each is well incorporated.

5. Mix in the sour cream, then gradually add the dry ingredients, mixing until just combined and being careful not to overmix.

6. Toss the blueberries in a small bowl with a little flour to coat. This helps prevent them from sinking to the bottom of the cake.

7. Gently fold the blueberries into the batter, and then spoon the mixture into your prepared bundt pan.

8. Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.

9. Let the cake cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.

10. Once cool, dust with powdered sugar for a sweet, finishing touch!

- Switch it up by using raspberries or mixed berries for a different flavor profile.
- Add a zesty twist by incorporating the zest of one lemon into the batter.
- For a lovely glaze, whisk together 1 cup of powdered sugar with 2 tablespoons of milk or lemon juice and drizzle it over the cooled cake.
- If you're short on time or ingredients, feel free to use a high-quality store-bought cake mix as your base; just fold in the fresh blueberries and a little extra vanilla to make it special.

Remember that bundt cakes can be a bit tricky to un-mold, so make sure to butter and flour your pan really well. Also, if you're using frozen berries, don't thaw them before use as they could turn your batter blue!

Here’s to a slice of comfort, warmth, and deliciousness all wrapped up in this blueberry beauty—happy baking, my friends!