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!
Table of Contents
- Sour Cream Blueberry Bundt Cake Is A Family Favorite!
- Blueberry Cake Is Perfect For Breakfast, Brunch, or Dessert!
- Fresh Blueberries or Frozen?
- Always Spray Your Bundt Pan with Non-Stick Spray
- Can You Use Other Fruit In This Cake?
- What Can You Substitute For Sour Cream?
- Love This Blueberry Cake Recipe?
- Get the Recipe
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:
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Sour Cream Blueberry Bundt Cake
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: serves 10 1x
- Category: Cake
- Method: Oven
- Cuisine: Dessert
Description
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.
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Can you freeze this cake? I am single and cannot possible eat an entire cake!
yes absolutely!! Thaw it out at room temperature!
Always a delight to make, share and eat! The only challenge has been removal of the cake safely and entirely once it has cooled. I grease the bundt pan evenly with a very light coating of butter, using my fingers to get all of the crevices. (I don’t like aerosol sprays.) Would leaving the cake in the pan too long cause sticking? Would a light coating of olive oil be better?
After you have buttered the pan, sprinkle some flour into the pan and shake it around until there’s a light coating of flour on the butter. I hope this helps.
Do you have to do anything special for high altitude baking in Colorado
Don’t have a stand mixer. Can I use a hand held one?
yes you can! I like using the paddle attachment as it helps not over-mix as quickly, but a hand held mixer will work too!
What a nice recipe. Easy and delicious! This is the second time but definitely not the last time I will be making this cake. It is a keeper for sure.
This is the most delicious cake I’ve ever eaten. Instead of butter I used Plugra, which is found in the butter section. Yum
This is a keeper, my family loved it! Made it exactly has written.
Amazing g!! Delicious! Not the last time to make. It’s every weekend! Yes!! Thank you for your share!
This cake is sooooo goooood. And very easy. No oil; the sour cream is the fat in it. Try it – delicious!
I tweeked the recipe slightly. I added 1/2 tsp. more of baking powder, and shook the FRESH blueberries in a tsp of flour; before adding. I also swapped the glaze recipe for a browned butter glaze recipe.
I used a lemon-glaze on mine. Wonderful! Lemon and blueberry seems to be a match made in heaven.
This cake was so moist and delicious! Everyone loved it! Perfect dessert for a summer cookout. Did a couple things differently from the recipe. Kept the wet and dry ingredients separated until mixing them together at the end. Also added a spoonful of the flour to the blueberries prior to folding in. Will definitely make again and again!