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:
Print
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.
Want To Save This Recipe?
PIN for later:
Followed directions exactly as written. So moist. So delicious. Definitely will be my go-to recipe. The icing is delicious, but I think that the cake could stand alone, as well. I used a baking spray on the pan, which I applied just before pouring the batter in, and the cake came out easily. If you’re looking for the best blueberry sour cream cake to make, look no further.
This is the best blueberry cake I’ve ever had. I have made it 3 times now, and unfortunately each time it sticks to the (well sprayed) bundt pan and comes out in a crumbled mess. My family and I don’t care … the taste outweighs the appearance! I will keep making it, but next time will try a different pan.
The recipe looks great but you left the flour off the ingredients list. How much flour? Plain or self rising?
Flour is listed on the recipe card! You use 1 2/3 cup of all purpose flour 🙂
I baked it for 60 minutes and it maybe could have used a bit longer to darker the bottom a bit more. Aside from that, it was absolutely delicious and moist and flavourful. The vanilla really shines against the blueberries.
Baking today, do you use salted or unsalted butter
I like to use salted butter but you can use either!
If I “Double” the recipe for a Bundt Pan, will I need to increase the baking time?.
Yes for sure. I have never doubled this recipe and worry it would have trouble baking all the way through, as it is a fairly heavy cake. If you try, please report back!
I doubled the recipe in a Bundt pan I wanted it taller baking time increased by 20 minutes I kept checking with toothpick.
Well I made the mistake of Doubling the Recipe and it didn’t turn out well, this is a heavy cake and if you Double the recipe it takes forever to bake, I ended up adding 10min two times and the center still was uncooked, I then added more baking time and the cake was starting to get Very Very Dark, My suggestion is to stick with the single recipe or use Two separate baking pans.
Delicious! Followed recipe exactly, very easy, and perfect. I will admit I wanted to make mini bundts, and not being sure how much to use for each they were overfilled, but they popped out nicely, baked 19 minutes at 350. Perfect for parties or snacking.
Cake is moist and delicious! I want to print and save to my tried & true recipes. For some reason it will not print. Is there a trick I’m missing? I’m using the print button.
This cake is amazing. First time I have made it and it turned out fabulous! Its definitely moist and filled with flavor! I followed the recipe exactly and it was great! Will be making this again. Yum!!!
I made this coffee cake yesterday to eat this morning. My family was up before I and I had to laugh when a large chunk of the cake has already been eaten. Everyone, including myself, loved this cake! Followed all directions exactly, except for the glaze I used raspberry extract and a tsp of lemon as I was running low on vanilla extract. I actually really enjoyed the raspberry glaze! The cake was moist and so flavorful!