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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what kind of four are you using?
I’ve made this cake twice now. This weekend will be the 3rd time. It’s absolutely delicious!
Want to make for Easter
I don’t have a paddle attachment but a whisk attachment can I use that or do I need to mix by hand?
You can use the whisk attachment, just don’t over-mix the batter!
I’ll definitely use fresh berries instead of frozen next time because I think they have more flavor but this was still a hit! It stays moist forever! I served it with breakfast.
Do you use self rising or all purpose flour
all purpose 🙂
Guest time making. In oven right now and cannot wait until done to try. My question is can this be frozen in pieces.
sure! just wrap each completely airtight!
So delicious! My cake turned purple but taste and moisture was incredible!
Delish!!! I’d give it more stars if I could. Super moist & easy to make.
I make a lot of cakes but this is a standout. Moist delicious and easy. It doesn’t get much better than this. I’m way too lazy to make icing but I shook some icing sugar over the top. Next time, a small mod I would make is adding lemon zest. Otherwise perfection
So glad you enjoyed this!
Hi, I’m not much of a baker but I’m making this tomorrow. Did you use vanilla extract or vanilla essence? Thanks 🙂
This cake is awesome! Easy to make, the thick batter allows the blueberries to stay through out the cake and not sinking to the bottom. Super moist and not too sweet and we loved it. This one is a keeper!
Thank you!