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 fresh 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…
Always Spray Your Bundt Pan with Non-Stick Spray
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.
See? Perfection!
Now you can dust this with powdered sugar…
OR
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!
Enjoy!
PrintSour Cream Blueberry Bundt Cake
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Prep Time: 25 minutes - Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: serves 10 1x
- Category: Dessert
- Method: Oven
- Cuisine: French
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PinDescription:
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 fresh blueberries!
Ingredients:
- 1 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 2/3 cups flour
- 1 1/2 cups blueberries (fresh or frozen and thawed)
Icing
- 2 tablespoons butter, melted
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla
- 1–2 tablespoons milk
Instructions:
- 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.
Icing
- 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.
Notes:
I find that if I am using baking spray to grease my bundt pan, it works best if I spray it just before I fill the pan with batter.
Store airtight for up to 3 days.
Keywords:: blueberry bundt cake, blueberry cake, blueberry cake recipe, bundt cake recipe, best cake recipe, easy cake recipe, blueberry dessert, blueberry recipe easy, blueberry dessert recipe
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Helpful tip… out of sour cream?
Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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I have a question about the blueberry sour cream cake, I’ve made it two times so it’s obvious I like the taste, however, I’m not sure about the heaviness or consistency. Both times it was thick or heavy. You’re pictures sorta show the heaviness but want you to verify. Also it shrunk in height during cooling, am I doing something wrong. I won’t serve the cake because of these issues. I’d appreciate your response/advice
It is a dense cake. If you would like to make it a little less “heavy” you can cut the amount of sour cream in half 🙂
I tweaked this recipe and used coconut sugar, 1/2 c butter, 1/3 c coconut oil, sour cream mixed with 1/2 teaspoon baking soda, & King Arthur gluten free flour. I was really concerned about how moist and taste. It was excellent! And gluten free!
So happy with this recipe as it has less sugar than all other sour cream bundt cake recipes on line…..I am not a great baker but also after hearing all the folks that had cakes fall I decided to be patient and cook it long enough the full 50 minutes due to the heavy blueberries and sour cream. And I plan to leave it in the pan the entire 15 min. Which might keep it upright….. As my mom always said follow the recipe to a tee. Fingers crossed this may become our family favorite . I used my hand mixer , didn’t sift and did measure all ingredients well. Batter looked just like yours in photo. I did use 2 cups of fresh blueberries. Also eggs and butter at room temp. Prior to mixing.ok well cake is out of the oven. Probably 2 cups of blueberries is a bit much it produces way too much moisture and even though mine didn’t fall or explode , I cooled it in the pan and flipped it onto plate and lightly glazed it, I have put it in the freezer to firm up and ensure it can be cut without exploding moist blueberries and cake everywhere as it appears it wants to explode upon cutting…… Next time I make this I think I will try a cup of apples coated with some cinnamon and sugar ( and flour only to coat the apples and add to the batter. ) Instead of blueberries….otherwise a great learning experience. I’m sure the cake is delicious this basic batter is a keeper many options and even plain would be great that may be my next cake. Thanks for the recipe.
★★★★★
Looks great. I was going to make this but a little leery with all these posts about cake falling
I have an old aluminum bunds pan that I have used for years and always prepared the pan with crisco and flour. Can I still use this or try the spray ? Ty .
Crisco and flour works great!
You can also toss the frozen berries with some flour to coat them after you have briefly rinsed them. It absorbs the juice and doesnt affect the cake.
This cake is amazing!! I have made this a half-dozen times and it is so good each and every time. When I make this for my husband to bring to work, his colleagues come running – literally running – to get a slice. I do add more blueberries and 2 drops of Young Living Lemon Essential Oil. You could add lemon zest instead of oil.
★★★★★
Super easy recipe! Moist & tasty! I didn’t put the glaze drizzle on it because I wanted it to be less sweet…Great little coffee cake in the morning.
★★★★★
I’ve made this 2 years in a row, And how do use Pillsbury gluten-free flour for my Step Mom…. It was obviously a little bit more dense but so amazingly delicious. It’s become the main stay on my Christmas menu! Cannot wait to try it again this weekend for myself with regular flour 🙂
My son made the cake a few days before I did, and his friends loved it! I made it last night, and, it, too, fell, right after I took it out of the oven. It looked very sad…I tried it this morning, but it was not up to my standards for taking it to work – threw it away, disappointed!
I’m a pretty darn good baker, followed the recipe, etc. — so what is the cause for this unfortunate event? I see several others have had the same sad experience!
I love following your blog and have made lots of your recipes with great results!! Keep them coming!
★★
A few lessons learned for me on this one. Be careful when you use dry spaghetti to check the doneness, it could break inside and you end up having to cut the cake in slices for serving so you can scavenge for the broken piece of pasta (alas, I found it). Also, you can NOT be to impatient to take it out of the pan, I was, and some parts just exploded. Last, mine took over an hour to bake. But, the end result….amazing. When the outside gets a bit brown and crispy..OMG. definitely adding this to my holiday list. Thank you Shelly. You never disappoint!
★★★★★
Disappointed. Mine fell also. Won’t make it again.
I make this cake all the time, I have for many many years! The trick to prevent falling is — gently stir in the vanilla and sour cream. Quit with the mixer after creaming the butter and sugar. Instead, pick up a spatula and stir the remaining ingredients in a swirling figure 8 pattern.
★★★★★
Mine fell also & was raw inside. I am a seasoned baker and was disappointed in this recipe.
I tried this recipe and it came out amazing , hubby couldn’t get enough. Was super moist and I threw some lemon zest in the batter..yummy ! Thanks for sharing your recipe ?
★★★★★
love hearing this! It’s one of my favorites!
I tried this recipe and it came out amazing , hubby couldn’t get enough. Was super moist and I threw some lemon zest in the batter..yummy ! Thanks for sharing your recipe ?
Mine fell before the 15 minutes also. Then I had a hard time getting it out of my bundt pan. I had to peice it together. I did everything accordingly. And waited to spray my pan right before I put the batter in. Very moist! And was very good dispite it sticking.
I am so disappointed! It came out gorgeous and it fell before the 15 minutes were up to take it out of the pan. The flavor is great but I guess it was too moist with the sour cream
★★
My husband loved this, but if I made it again I would reduce the sugar to 1 cup and the butter to 1/2 cup. It was just a little too much!
Agreed! I cut the sugar to 1 cup! will make it again with even less sugar. Delicious. also added lemon zest.
★★★★
This cake was delicious! I received tons of compliments.
I made today and put into cupcake tins for single serving and dusted with powdered sugar…they were good:)
Made it. loved it. I upped the amount of blueberries to 2 cups and added the zest of one lemon to the batter. So delicious.
Made it. Loved it. I upped the amount of blueberries to 2 cups and also added the zest from one lemon to the batter.
How does this cake taste without the blueberries?
Why would you make this cake w/o the blueberries?
Could I use a different berry? Maybe blackberries? (I have some freshly picked, frozen blackberries that I need to use)
Sure!
Nice one. Is there any other shape for the bundt pan?
It looks delicious.
What other pan could I use?
Instead of a bundt pan, a baking dish or cake pan can be used as a replacement. A 10-ounce bundt pan is the equivalent of one 9 x 13-inch baking dish.
How do you think a can of blueberry filling, spooned on top and swirled in gently, would be instead of fresh blueberries?
I would try and drain as much of the liquid from the filling as possible…but I think it would work!