Blueberry Bundt Cake

This is not just a recipe for bundt cake, but a sour cream bundt cake, which means that all the qualities you love about bundt cakes (dense, crumbly, and delicious) are kicked up another level thanks to the sour cream.

Sour cream is one of the dairy products with the highest fat, and in baking, the amount of fat will shorten the gluten strands. This process is what makes baked goods softer and more “tender.”

If possible, use a stand mixer with a flat edge or paddle attachment for mixing this recipe. These attachments thoroughly combine ingredients without adding too much air, resulting in a denser, more uniform texture. A whisk attachment can be used, but avoid overmixing to prevent a spongy texture. You can read more about different types of attachments here: Which beater do I use?

This recipe is designed for a bundt cake pan, and you can use any variety (simple, decorative, etc) that’s at least 10 inches in diameter or has a 10 to 15 cup capacity. I personally used this 10-inch classic bundt cake pan.

Getting a cake out of a bundt pan can be a delicate operation, especially when the pan has intricate designs. But there’s no need for concern; there are tried-and-true techniques for this.

Examine Your Pan: Start by scrutinizing your bundt pan. Most contemporary pans have a nonstick coating, but it can deteriorate, especially if you’ve been cleaning it in the dishwasher. There’s an informative article called “When to Throw Away Nonstick Pans” that offers valuable tips, even though it’s geared toward frying pans.

Coating Alternatives: You have several choices for coating your pan: baking spray, homemade cake release, or the classic butter and flour. If you’ve had some sticky cakes in the past, feel free to be liberal with your coating. The only trade-off is a slightly darker cake exterior, which is a small price to pay for a smooth release.

Timing is of the Essence: The ideal time to coat your pan is immediately before you’re set to pour in the batter. The workflow is simple: prepare the batter, coat the pan, and then pour.

Post-Baking Tips:
– Full Cooling: Allow the cake to cool entirely in the pan. If you’re in a rush, the refrigerator can speed up the cooling.
– Freezer Shortcut: A 30-minute stint in the freezer can help the cake contract, making it easier to remove. You can repeat this as necessary, and the cake will return to room temperature without any issues.
– Hot Water Method: Immersing the top half of the pan in hot water can help the material expand, aiding in the cake’s release. This is the opposite of the freezer method, and the most effective one may depend on your specific cake and pan.
– Spatula Tactic: If you have a silicone or soft plastic spatula, you can cautiously work around the edges to help dislodge any sticking points. This method has its limitations, as you can only safely access a small portion of the cake.
– Gravity’s Role: If you’ve exhausted all other options, gravity can be your final ally. Place the pan upside down on a wire rack cushioned with kitchen towels. Sometimes, the cake just needs a bit of gravitational help to make its way out.

Once prepared, this cake can be stored in a sealed container on the counter for up to two to three days.

Yes, you totally can! Cakes are amazing for freezing.

Once prepared and cooled, wrap the whole cake (or individual pieces) in plastic wrap, then store it in a sealed container or a freezer bag for up to six months.

When ready to eat, transfer the cake to the refrigerator to thaw overnight, then place it on the counter to come to temperature.