Ingredients
1 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh blueberries
Powdered sugar, for dusting
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time. Add sour cream and vanilla; mix until combined.
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
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Gradually add dry ingredients to wet ingredients, mixing just until combined.
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Toss blueberries in a little flour, then gently fold them into the batter.
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Spoon batter into bundt pan, smoothing the top.
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Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
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Cool in pan 10 minutes, then invert onto wire rack to cool completely.
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Dust with powdered sugar and serve.
Notes
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Add Lemon Zest: For brightness, stir in 1 tbsp lemon zest.
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Glaze It: Drizzle with lemon or vanilla glaze instead of powdered sugar.
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Berry Swap: Use a mix of berries for added flavor and color.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Brunch
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
