There’s something irresistible about a moist, fruity cake that melts in your mouth with every bite. Blueberry Pudding Cake is a dessert that combines the delicate crumb of a classic cake with the bold, juicy bursts of blueberries. Whether you’re baking for a celebration, brunch, or a cozy family dinner, this cake will leave everyone reaching for seconds. Let’s dive into the magic of making this luscious treat!

Why You’ll Love Blueberry Pudding Cake

You’ll fall in love with this cake because it’s a perfect balance of flavors and textures. The tender cake, enriched with sour cream and butter, pairs beautifully with sweet-tart blueberries. Topped with a vibrant blueberry glaze, it’s as stunning as it is delicious.

Ingredients for Blueberry Pudding Cake

For the Cake

• 2 ¼ cups all-purpose flour: Provides the structure for the cake.
• 1 ½ teaspoons baking powder: Ensures the cake rises to perfection.
• ½ teaspoon baking soda: Balances the acidity of the sour cream.
• ½ teaspoon salt: Enhances the overall flavor.
• 1 cup unsalted butter, softened: Adds richness and a creamy texture.
• 1 ¾ cups granulated sugar: Sweetens the cake and contributes to its soft texture.
• 4 large eggs: Adds moisture and stability to the batter.
• 2 teaspoons vanilla extract: Complements the blueberry flavor.
• 1 cup sour cream: Creates an incredibly moist crumb.
• ½ cup milk: Helps achieve a smooth, pourable batter.
• 1 cup fresh or frozen blueberries: Adds pops of fruity flavor throughout.
• ¼ cup blueberry jam (optional): Intensifies the blueberry swirl.

For the Glaze

• 1 cup powdered sugar: The base for a smooth, sweet glaze.
• 2–3 tablespoons blueberry puree: Infuses the glaze with color and fruitiness.
• ½ teaspoon vanilla extract: Rounds out the glaze’s flavor.

Pro Tips and Substitutions

• Swap out regular milk for almond milk for a dairy-free version.
• Use gluten-free flour for a celiac-friendly cake.
• If you’re out of blueberry jam, raspberry or blackberry jam works just as well for the swirl.

Step-by-Step Instructions

1. Preheat Your Oven

Set your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure the cake releases easily after baking.

2. Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the batter.

3. Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy—this typically takes 3-5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the butter-sugar mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients for a well-incorporated batter.

5. Add Blueberries

Gently fold in the fresh or frozen blueberries. Be careful not to overmix, as this can break the berries and turn the batter purple.

6. Create the Swirl (Optional)

If using blueberry jam, dollop it over the batter in the bundt pan. Use a knife or skewer to create a gentle swirl pattern, ensuring you don’t overmix.

7. Bake the Cake

Pour the batter evenly into the prepared bundt pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Glaze

Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. For the glaze, whisk together powdered sugar, blueberry puree, and vanilla extract. Drizzle the glaze over the cooled cake for a stunning finish.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	320
Fat	15g
Carbohydrates	42g
Protein	4g
Sugar	28g
Fiber	1g

Tips for Success

• Room Temperature Ingredients: Bring all your ingredients to room temperature for smoother mixing and a better rise.
• Flouring the Pan: Don’t skip this step; it prevents the cake from sticking.
• Even Batter Distribution: Spread the batter evenly in the pan to avoid uneven baking.

Serving Suggestions

• Serve with a dollop of whipped cream for an extra touch of indulgence.
• Pair with a scoop of vanilla ice cream for a warm-weather treat.
• Enjoy with a cup of hot coffee or tea for a comforting snack.

Storage and Freezing

Storing

Keep the cake in an airtight container at room temperature for up to 2 days. If refrigerated, it will stay fresh for up to a week.

Freezing

Wrap the cooled cake tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature before serving.

FAQs About Blueberry Pudding Cake

1. Can I use frozen blueberries?

Yes, frozen blueberries work perfectly! Do not thaw them before adding to the batter to avoid excess moisture.

2. How do I prevent blueberries from sinking?

Toss the blueberries in a little flour before folding them into the batter to keep them evenly distributed.

3. Can I make this cake in a loaf pan?

Absolutely! Adjust the baking time to around 50-60 minutes and check for doneness.

4. Can I skip the glaze?

While the glaze adds a lovely touch, the cake is delicious on its own or with a dusting of powdered sugar.

5. What’s the best way to puree blueberries for the glaze?

Blend fresh or thawed frozen blueberries in a food processor or blender. Strain if you prefer a smoother consistency.

6. Can I substitute sour cream?

Yes, plain Greek yogurt is an excellent substitute for sour cream.

Conclusion

The Blueberry Pudding Cake is a showstopper dessert that’s easy to make and impossible to resist. With its tender crumb, vibrant blueberry bursts, and luscious glaze, it’s the ultimate treat for any occasion. So, preheat your oven, grab those blueberries, and create a dessert your family and friends will rave about!

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