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!
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.
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
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!
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!
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
Love This Blueberry Cake Recipe?
Here Are A Few More Recipes You Might Enjoy:
Sour Cream Blueberry Bundt Cake
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Prep Time: 25 minutes -
Cook Time: 50 minutes
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Total Time: 1 hour 15 minutes
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Yield: serves 10 1x -
Category: Cake
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Method: Oven
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Cuisine: Dessert
Prep Time:
Yield:
Category:
Method:
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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
- 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)
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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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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This was SO good! I doubled the blueberries and baked in two loaf pans as some people suggested. Yum!!!
★★★★★
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 »
OH MY GOODNESS, I made this yesterday and it’s soooooooooooo good. The only change I made was adding more blueberries (2 cups). My family LOVES this cake. Thanks for sharing. Happy Easter.
★★★★★
So happy you enjoyed it!!
Can this be made in a cake pan instead?
yes!
I NEVER write reviews but I just made this 30 mins ago and I LOVE it!
My 2 year old approves!
I made some simple changes
Browned the butter
Added lime zest instead
& split the batter into two 9×5 loaf pan with parchment paper
No glaze
Baked for 45 mins !
That should help with the non stickyness to the bunt pans 🙂
It comes out about an inch and a half but you could just use 1 pan for a bigger slice
★★★★★
Thanks for sharing your adaptations!
Added the lemon zest and did not use icing. Tasted really good. Thank you. This is a keeper
This cake was delicious. Very easy recipe to follow with ordinary ingredients. It turned out moist and creamy. My family is in love with this recipe.
Actually, an amendment to my comment below. Just cut into it. It looks raw, but I tasted it and it’s just crazy moist. Tastes great. Not sure what else I could do to make it a little firmer.
I made this cake. Same thing…..looks like it didn’t rise like it should’ve, although it’s cooked and every other detail looks right. We’ll see.
★★★★
I just took this out of oven, followed suggested tips about nonstick spray just before baking…. I have a funny feeling this is going to be difficult to remove from my pan….I’m waiting the recommended 15 minutes before I try…fingers crissed!
I just made this cake. Fresh blueberries. Followed the recipe exactly. 350 for 55 minutes. Absolutely perfect. Sooo moist. Next time I’ll use a lemon butter cream frosting. Gave half to the neighbor. 5 star review. Yes, I’d make it again.
★★★★★
Love this!!! So happy you enjoyed!
Hi Shelley! Love your recipes!!! I’m from NJ as well but I’m living in Arizona the past 2 years!! Miss my NJ food especially produce!! I grew up in Garfield but lived in Oakland fir 25 years!!
★★★★★
Garfield isn’t too far from me!
When I baked this cake it had a strong taste of baking powder and egg. As well it was difficult to get fully cooked through. Was wondering if you have any tip or solution
I added the baking powder and salt to the flour mixture and mixed that together and added it to the liquid ingredients. I’ve never seen a recipe where you adding baking powder directly to the liquid ingredients so I just assumed that was a typo. Don’t know if that will help you or not.
★★★★
Delicious flavor! Not quite the texture I was hoping for….it was almost a mushy moist after a full hour in the oven, but it was fully cooked so all was well. A great flavor and it was the easiest recipe I could find, which is a great thing!
★★★★
Well, it does taste great. Moist and delicious. However when taking it out of the pan it stuck to the bottom and it fell apart into a big jumbled mess. I sprayed the pan and cooled for 15 minutes. I would be afraid to make this again. Had to eat it in a bowl.