I made this Sour Cream Blueberry Bundt Cake over the weekend and couldn’t wait to share the recipe! It’s CRAZY moist, soft and loaded with gorgeous blueberries!
My kids are crazy about blueberry desserts. Blueberry donuts? Gimme. Blueberry Muffins? Can’t make them fast enough. Blueberry Cake? Gone in minutes.
But a bowl of fresh blueberries? No thank you, please.
I mean, I guess I kinda-sorta get it. Of course, we would all prefer a gorgeous blueberry cake. But I will eat fresh blueberries, like any normal person would. My kids, however, claim they don’t like them.
The world continues to baffle me.
Anyhow, like I said, they basically fought over the last piece of this cake, which lasted approximately 12 minutes in my house. They’re savages.
The cake is super simple to make.
And yes, you can use fresh or frozen blueberries. Fresh aren’t in season yet here in NJ, so I used frozen, but I thawed them and gave them a good rinse.
I like to rinse them because frozen blueberries tend to turn you batter completely blue if you don’t rinse off the extra blue juice 🙂
Fold the berries into the simple batter. This has sour cream to add extra moistness…hence the name…
If you are using baking spray to grease your bundt pan, I have found that if I spray the pan right before adding the batter I have better results when I remove the cake from the pan. I am not sure the reason for this, but if I spray the pan before I make the batter and set it aside I have had problems with the cake sticking. Spraying right before I add the batter has given me the most consistent results at removing the cake.
Now you can dust this with powdered sugar…
you can make icing. Choose wisely. 🙂
Stunning and delicious.
Can you even?
This won’t last long. I promise you that.
You could even add in a tablespoon of lemon zest into the batter and make this a Lemon Blueberry Bundt Cake!
- 1 cup butter, room temperature
- 1½ cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1⅔ cups flour
- 1½ cups blueberries (fresh or frozen and thawed)
- 2 tablespoons butter, melted
- 1½ cups powdered sugar
- ½ teaspoon vanilla
- 1-2 tablespoons milk
- Preheat oven to 350°F.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.
- Turn mixer to low and mix until the flour until just combined.
- Fold in the blueberries.
- Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.
- In a medium bowl whisk together the butter, powdered sugar, vanilla, and 1 tablespoon of milk. Add an additional tablespoon of milk if you would like a thinner icing.
- Drizzle the icing on the cake when mostly cooled.
Store airtight for up to 3 days.