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?
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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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Wonderful cake. So pretty and delicious. Will be making another one probably tomorrow for the fourth weekend. Everyone loved it. This cake is like a butter cake where it looks like it falls but it is just the amount of butter in it which intensifies the flavors. Try it. You’ll love it.
★★★★★
Hi – like many others have commented, my cake fell too…. But next time, I’ll be more careful to rinse and fully drain the frozen blueberries and may add less sour cream and maybe add one more egg. Tastes wonderful though. Glad I didn’t make it for a special occasion. We have our own blueberries bushes and I’ll try again when the fresh berries are in season.
★★★★
I made this last night, and the cake turned out perfect! I used fresh frozen Hammonton NJ Blue Bucks, they are a very large blue! But..lol my glaze looks lumpy, separated looking? I used my big mixer with the whipping attachment…maybe should have used the hand mixer?
Does anyone have a fave hand mixer that starts off super slow so the powdered sugar doesn’t fly all over the place!??
We are quarantined and have been baking every few days. The family loves this cake!
★★★★★
I will miss going to Hammonton this spring! We usually go once for my sons big soccer tournament and get tons of blueberries and Blueberry Cannolis!
9 speed Kichen Aid hand mixer the fave
A few things…I live in Salt Lake City-higher elevation, so I had to add a few tablespoons more of flour. You MUST toss the blueberries in flour before adding to the batter, otherwise they will sink to bottom of cake- the flour you toss them in should count toward the amount for the batter. I used half the sour cream, half the sugar and 3/4 lb of butter and it was moist and great. I baked it for 43 minutes. My cake didn’t fall. I used the mixer for the entire recipe.
★★★★★
My mother made this not too long ago and I loved it. I want to make it but I do not have a bunt cake pan. Is there an alternative to the bunt pan?
It tastes so great! Has anyone solved the falling cake situation – it looked so tiny when I finally flipped it? I bake all the time (even more now that we’re quarantined) so I know what I’m doing in the kitchen. I folded, didn’t beat things for too long, etc. My toothpick came out clean after 55 minutes but it looked pretty raw when we cut into it. I’m keeping the recipe to try again with fresh, maybe that will make a difference?
★★★★
That just happened to me last night, too. I bake all the time and I have never had that happen. I’m glad it wasn’t just me!! 🙂
I’m going to try again today. It still tasted great, but didn’t look good enough to share with neighbors.
★★★★
I made this last night with frozen blueberries. The recipe was upper easy (I added 3 eggs versus 2). My husband couldn’t wait to cut into it. Super moist and delicious. Will definitely make it again.
★★★★★
So glad you liked it and thanks for sharing your adaptations!
Excellent. Made it yesterday afternoon with frozen blueberries and had it for dessert last night and breakfast this morning. It came out perfectly; I did bake it about 10 minutes longer than indicated, and the cake came out golden brown. It is very rich and dense, but we liked it that way. It did not rise much, therefore, I did not experience any falling of the cake like others did. Will definitely make it again.
★★★★★
So glad you liked it! Thanks for the notes on your bake time!
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… Read more »
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.
★★★★★