Ingredients
🔹 Cake Batter
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup sour cream (full-fat for best texture)
• 1½ cups fresh or frozen blueberries
• 1 tbsp flour (to coat blueberries)
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🔹 Optional Cinnamon Swirl (Highly Recommended)
• ⅓ cup brown sugar
• 1 tsp ground cinnamon
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👩🍳 Step-by-Step Instructions
1️⃣ Prep
• Preheat oven to 350°F (175°C)
• Grease and flour a Bundt pan or tube pan very well
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2️⃣ Dry Ingredients
In a bowl, whisk together:
• Flour
• Baking powder
• Baking soda
• Salt
Set aside.
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3️⃣ Cream Butter & Sugar
• Beat butter and sugar until light and fluffy (2–3 minutes)
• Add eggs one at a time
• Mix in vanilla
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4️⃣ Add Sour Cream
• Mix sour cream gently until fully combined
👉 Batter will be thick — that’s correct
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5️⃣ Combine
• Add dry ingredients in two additions
• Mix just until combined (do not overmix)
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6️⃣ Blueberries
• Toss blueberries with 1 tbsp flour
• Fold gently into batter
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🧁 Assemble the Cake
1. Pour half the batter into the pan
2. Sprinkle cinnamon sugar (if using)
3. Add remaining batter
4. Lightly swirl with a knife
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🔥 Bake
• Bake 50–60 minutes
• Check with a toothpick (moist crumbs are fine)
• If browning too fast, tent loosely with foil
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❄️ Cooling (Important!)
• Cool in pan 15 minutes
• Invert onto a rack and cool completely before slicing
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🌟 Pro Tips (Why This Recipe Always Works)
✔ Sour cream keeps it ultra-moist
✔ Flour-coated blueberries prevent sinking
✔ Thick batter supports fruit evenly
✔ Bundt pan gives even baking and a beautiful rise