Sour Cream Blueberry Bundt Cake

This Sour Cream Blueberry Bundt Cake is an easy and super moist and tender bundt cake bursting with fresh blueberries!

Make sure to try my Blueberry Muffin Cake too!

Sour Cream Blueberry Bundt Cake sliced on a plate

This post was originally published in 2017. The pictures have been updated for 2021, and the recipe was adjusted slightly after reviewing reader feedback.

Sour Cream Blueberry Bundt Cake Is A Family Favorite!

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. They literally pick around them in a fruit salad, avoiding them at all costs.

But this Blueberry Cake…well they fought over the last piece.

slicing a bundt cake with blueberries

Blueberry Cake Is Perfect For Breakfast, Brunch, or Dessert!

This cake is super simple to make, and it’s really a great option for holiday brunch, a weekend breakfast, or even a dessert. The sour cream in the cake makes it so moist, without giving it any “sour cream flavor”. I know a lot of you don’t prefer sour cream, so note that you don’t taste it at all!

Fresh Blueberries or Frozen?

Either! This cake is outstanding when blueberries are in season! But of course they aren’t in season all year long…and since in my world it’s always cake season I use frozen blueberries just as often as I use fresh.

If using frozen blueberries:

  • Thaw your blueberries
  • Rinse them.
  • Pat them dry
Super moist Sour Cream Blueberry Bundt Cake

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.

Also note THIS is the bundt pan that I have used for years and swear by it! Nothing ever sticks, as long as the pan is prepped!

Super moist Sour Cream Blueberry Bundt Cake

Can You Use Other Fruit In This Cake?

Yes you can! I’ve found that berries work best. Here are a few ideas:

  • Blackberries
  • Raspberries
  • Strawberries. Note – These can sometimes make the cake a little “mushy” as strawberries release a decent amount of moisture as they bake. But it will still be good!
Blueberry Bundt Cake with icing drizzled on top

What Can You Substitute For Sour Cream?

If you just don’t have sour cream on-hand, you can use a few substitutes in its place with a 1:1 ratio:

  • Greek Yogurt
  • Buttermilk
  • Creme Fraiche
  • Cottage Cheese
A slice of Blueberry Bundt Cake on a plate

Love This Blueberry Cake Recipe?

Here Are A Few More Recipes You Might Enjoy:



Sour Cream Blueberry Bundt Cake

  • Author: Cookies & Cups
  • Prep Time Prep Time: 25 minutes
  • Cook Time Cook Time: 50 minutes
  • Total Time Total Time: 1 hour 15 minutes
  • Yield Yield: serves 10 1x
  • Category Category: Cake
  • Method Method: Oven
  • Cuisine Cuisine: Dessert


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!


  • 1 cup butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3/4 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)


  • 2 tablespoons butter, melted
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 12 tablespoons milk


  1. Preheat oven to 350°F.
  2. 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.
  3. Turn mixer to low and mix until the flour until just combined.
  4. Fold in the blueberries.
  5. 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.
  6. Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.


  1. 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.
  2. Drizzle the icing on the cake when mostly cooled.


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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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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Susan C
September 14, 2021 9:15 am

Can this cake be baked in a 9×13 pan?

August 22, 2021 1:50 am

I absolutely love your recipes!! This is the perfect light cake for summer. Thank you for sharing!

August 17, 2021 1:49 pm

Hi! Just made and it is baking. Followed the recipe with the exception of the following based on reading the reviews: 2 tsp of baking powder, 2 cups of blueberries, buttered bundt pan very well, and baked closer to 55 minutes. Also, I always reduce sugar in my baking, so I used a generous 1 cup of sugar.

Kathleen Kingsbury
August 9, 2021 11:11 am

I have a mini bundt pan tray. Do you think the recipe would bake well using the same oven temp and baking times as one regular size bundt pan? Thank you.

Carolyn Coto Gamboa
August 3, 2021 9:45 pm

Hello!!! Can I double de recipe? Thank You for your response.

Carolyn Coto Gamboa
August 16, 2021 10:18 am
Reply to  Shelly

Thank you

Carolyn Coto Gamboa
August 20, 2021 6:14 pm

What I really need is 2 1/2 cups flower or 3 recipe It looks delicious!!

July 31, 2021 1:57 am

Soooo good!

July 29, 2021 7:38 pm

This was delicious and didn’t last long! The sponge has a great flavor. I made it as written and had no issues. This is a keeper!!

Pam Hallford
July 24, 2021 4:11 pm

Made this today and it is wonderful!! The only change I made is that I didn’t add butter to the icing. Very moist and delicious. My husband loves it!! Definitely a hit!

Pamela Spellman
June 28, 2021 11:42 pm

I followed the recipe and it did not rise and it looked raw on the inside in some places..

June 15, 2021 9:47 am

This was hands down my most favourite cake. Total family vote best cake,

June 9, 2021 2:00 pm

Very flavorful cake; however, mine did not rise like the one pictured.

Lisa C
May 30, 2021 7:50 pm

Shelly could you substitute blackberries for blueberries??

Katie G.
May 15, 2021 10:20 pm

I made this for Mother’s Day, following people’s comments to add some extra blueberries and split it between two loaf pans. Both my mother and my mother-in-law said it was delicious! I’m currently making it again with all the batter in one parchment-lined loaf pan. It smells SO good!

Katie G.
May 9, 2021 3:08 pm

This was SO good! I doubled the blueberries and baked in two loaf pans as some people suggested. Yum!!!

Clista Harrington
April 5, 2021 11:53 pm

I literally just got done making this and eating a piece! I made the icing but I put it on while the cake was too warm so it kind of separated. but other than that this cake is perfect and delicious! Thank you so much! I’m one who rarely follows directions and I’m so glad that I did! and I think this is like only my second time using a bundt pan. Mine had extra little crevice designs in it! I used butter on a paper towel and greased it before baking. It came out after I loosened it up… Read more »

Shelly 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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