Description
This Blueberry Pudding Cake is a moist and flavorful dessert packed with fresh blueberries and a hint of vanilla. Its tender crumb and vibrant glaze make it the ultimate treat for any occasion, from brunches to birthdays. Each bite is bursting with fruity goodness and sweetness, topped with a drizzle of blueberry glaze for an elegant finish.
Ingredients
For the Cake:
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- ½ cup milk
- 1 cup fresh or frozen blueberries
- ¼ cup blueberry jam (optional for swirling)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons blueberry puree
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure easy release.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with sour cream and milk. Begin and end with the dry ingredients, mixing until just combined.
- Fold in the blueberries: Gently fold in the blueberries to keep them whole and evenly distributed throughout the batter.
- Optional swirl: If using blueberry jam, spoon dollops over the batter and gently swirl with a knife.
- Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together powdered sugar, blueberry puree, and vanilla extract until smooth. Drizzle over the cooled cake before serving.
Notes
- For dairy-free options, substitute butter with vegan butter and milk with almond milk.
- Toss blueberries in a little flour before adding them to the batter to prevent them from sinking.
- For a smoother glaze, strain the blueberry puree before mixing with powdered sugar.
- Store leftover cake in an airtight container at room temperature for 2 days or in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American