This blueberry sour cream bundt cake is so rich, moist, and flavorful. I studded a deliciously light and fluffy bundt cake with fresh blueberries and topped the whole thing off with a warm vanilla glaze to create a cake that feels right at home on the breakfast or dessert table. This bundt cake is absolutely bursting with blueberry flavor. It something I make pretty often, and it disappears fast!
If I’m being honest, I’ve always been a little intimidated by bundt cakes. But this blueberry sour cream bundt cake recipe is practically foolproof and makes a beautiful cake every time. The fresh blueberries pop with flavor and the vanilla glaze on top is so perfectly sweet. My not-so-secret ingredient– sour cream– keeps this baby moist for days!
What’s in This Blueberry Sour Cream Bundt Cake Recipe?
- Flour: All-purpose flour gives this cake structure.
- Leavening: Baking powder and baking soda give this cake lift.
- Salt: Kosher salt enhances the natural flavor of the cake.
- Butter: Unsalted butter adds moisture and richness to the cake.
- Sugar: Granulated sugar sweetens the cake, while powdered sugar sweetens the glaze without making it gritty.
- Eggs: Adds richness and structure to the cake.
- Sour Cream: Adds so much moisture and a delicious tangy flavor to the cake.
- Blueberries: Add a gorgeous pop of color and a fresh fruity flavor. You can use fresh or frozen blueberries in this recipe. If you use frozen, don’t thaw them before use. Fold them straight into the batter and bake straight away. If the blueberries start to thaw, they will leave you with a very strange-colored cake!
- Milk: Thins the glaze to the right consistency.
- Vanilla Extract: Adds a subtle vanilla flavor to the glaze.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
Store leftover blueberry sour cream bundt cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying at room temperature.
Tips for Success
- My trick for easy removal is to grease the pan with Crisco and then flour it in every nook and cranny. Once you have floured every part of the pan, bang it on the counter a couple of times to dislodge any excess flour and dump.
- Don’t over-mix the batter when you add in the flour. This can cause the gluten to develop too much and you will end up with a chewy bundt cake.
- Make this bundt cake with other berries if you like, strawberries and raspberries are both great choices!
- You should wait to flip a warm Bundt cake until after it has cooled for just about 20 minutes. Trying to flip it right away could cause it to break apart, and waiting too long could cause it to get stuck to the pan.
- Let the cake cool completely before glazing it.
Top Reader Review
- “Absolutely scrumptious! My first bundt cake and everyone loved it!! Very moist!” – Joann
Blueberry Sour Cream Bundt Cake Recipe
Ingredients
For the Cake
- 2¼ cups all-purpose flour 270 grams
- 2½ teaspoons baking powder 10 grams
- 1 teaspoon kosher salt 3 grams
- ½ teaspoon baking soda 3 grams
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 1¼ cups granulated sugar 250 grams
- 3 large eggs 150 grams, room temperature
- 1 cup sour cream 227 grams, room temperature
- 2 cups blueberries 340 grams, fresh or frozen
For the Glaze
- 2 cups powdered sugar 226 grams
- ¼ cup milk 57 grams
- 1 teaspoon pure vanilla extract 4 grams
Equipment
- Kitchen Scale (optional)
- Bundt cake pan
- Stand Mixer
Instructions
- Preheat oven to 350°F. Grease and flour a 10-cup bundt pan. Set aside.
- In a medium bowl, combine the flour, baking powder, salt, and baking soda. Set aside.2¼ cups all-purpose flour, 2½ teaspoons baking powder, 1 teaspoon kosher salt, ½ teaspoon baking soda
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 1 minute. Add in the eggs and continue to beat for another minute. Add in the sour cream and beat until a smooth mixture has formed.½ cup unsalted butter, 1¼ cups granulated sugar, 3 large eggs, 1 cup sour cream
- Add the flour mixture into the wet mixture and stir just until the flour is incorporated. Fold in the blueberries. Pour the batter into the bundt pan.2 cups blueberries
- Place into the preheated oven and bake for 70-85 minutes, or until a toothpick comes out clean or with moist crumbs. Remove from the oven and set on a cooling rack to cool for 20 minutes.
- Once partially cooled, invert the cake onto a plate or cake stand and let cool completely.
- While the cake is cooling, make the glaze by whisking the glaze ingredients together in a medium bowl until smooth. If the glaze is too thick, add more milk, 1 teaspoon at a time, until the desired consistency is reached.2 cups powdered sugar, ¼ cup milk, 1 teaspoon pure vanilla extract
- Once the cake is cooled, drizzle glaze over top. Garnish with fresh blueberries if so desired. Slice and serve!
Notes
How to Make Blueberry Sour Cream Bundt Cake Step-by-Step
Grease the Pan: Preheat your oven to 350°F. Grease and flour a 10-cup bundt pan. Set aside.
Mix the Dry Ingredients: In a medium bowl, combine 2¼ cups of all-purpose flour, 2½ teaspoons of baking powder, 1 teaspoon of kosher salt, and ½ teaspoon of baking soda. Set aside.
Beat the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream ½ cup of unsalted butter and 1¼ cups of granulated sugar together on medium-high speed for 1 minute. Add in 3 large eggs and continue to beat for another minute. Add in 1 cup of sour cream and beat until a smooth mixture has formed.
Mix the Batter: Add the flour mixture into the wet mixture and stir just until the flour is incorporated. Fold in 2 cups of blueberries. Pour the batter into the bundt pan.
Bake the Cake: Bake for 70-85 minutes, or until a toothpick comes out clean or with moist crumbs. Remove from the oven and set on a cooling rack to cool for 20 minutes. Once partially cooled, invert the cake onto a plate or cake stand and let cool completely.
Glaze the Cake: While the cake is cooling, make the glaze by whisking 2 cups of powdered sugar, ¼ cup of milk, and 1 teaspoon of vanilla extract together in a medium bowl until smooth. If the glaze is too thick, add more milk, 1 teaspoon at a time, until the desired consistency is reached. Once the cake is cooled, drizzle glaze over top. Garnish with fresh blueberries if so desired. Slice and serve!
Absolutely scrumptious! My first bundt cake and everyone loved it!! Very moist! I added a crumbled cinnamon walnut topping …yummy!
We’re so glad you enjoyed it, Joann!
I love this recipe. It came out beautifully. And it is very delicious. I would recommend it to anyone.
We’re so happy to hear you loved it, Rosemarie!