Blueberry Bundt Cake
Yields 12
Bake this delicious and appetizing Blueberry Bundt Cake today! Add some sweet fresh fruit to this cake to create the perfect dessert.
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Prep Time
15 min
Cook Time
1 hr 5 min
Total Time
1 hr 20 min
Prep Time
15 min
Cook Time
1 hr 5 min
Total Time
1 hr 20 min
  1. 3 cups all-purpose flour
  2. 1 tablespoon baking powder
  3. 1 teaspoon baking soda
  4. 1 teaspoon coarse salt
  5. 2 cups fresh blueberries, stems removed and rinsed
  6. ¾ cup unsalted butter, softened
  7. 1-¼ cups granulated white
  8. ½ cup light brown sugar, loosely packed
  9. 4 large eggs
  10. 2 teaspoons vanilla
  11. ½ cup sour cream
  12. ½ cup half and half
  13. 2 tablespoons rum or cherry liqueur
  1. Preheat oven to 350°F. Butter and flour a 12-cup Bundt pan. Set aside.
  2. Combine together flour, baking powder, baking soda and salt. Sift together 2 times. Sprinkle about 2 to 3 tablespoons of flour mixture over blueberries. Set aside.
  3. Cream together butter, white sugar and light brown sugar until smooth and creamy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla, sour cream, half and half and rum or cherry liqueur. Gradually beat in sifted dry ingredients until just moistened. Stir in blueberries.
  4. Pour batter into prepared pan. Bake for 55 to 65 minutes or until tester inserted in the center of cake comes out clean. Cool in pan for 10 to 15 minutes. Turn out onto a wire rack and allow to cool completely.
  5. Cut into wedges before serving.
  1. If desired, sift a combination of confectioners’ sugar and cinnamon over top of cake while still warm. Or, drizzle with blueberry coulis just before serving.
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