This Blueberry Bundt Cake is so easy to make and makes for a wonderful centerpiece for any occasion. Made with fresh blueberries, it’s bursting with flavor.
What’s in this Blueberry Bundt Cake Recipe?
This blueberry bundt cake recipe is so delicious! The fresh blueberries pop with flavor and the vanilla glaze on top is so perfectly sweet. Enjoy!
- All-Purpose Flour: Gives this cake structure.
- Leavening: Baking powder and baking soda give this cake lift.
- Kosher Salt: Enhances the natural flavor of the cake.
- 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: Adds a gorgeous pop of color and a fresh fruity flavor.
- Milk: Thins the glaze to the right consistency.
- Vanilla Extract: Adds a subtle vanilla flavor to the glaze.
Pro Tip: 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.
Variations on Blueberry Sour Cream Bundt Cake
Make this bundt cake with other berries if you like; strawberries and raspberries are both great choices! You can also add the zest of 1 lemon to make a lemon blueberry bundt cake.
A Bundt cake is made in a Bundt pan, which is specifically designed to yield a moist and thick cake.
Bundt cakes have a hole in the center to allow for better airflow in the oven and promote a more even bake. This can help to avoid dense, underbaked batter in the middle of the cake.
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!
You should flip a warm Bundt cake 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.
The 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. Once your cake is baked, let it cool for about 20 minutes or until you can comfortably place your hand on the side of the pan. The pan should still feel very warm. Flip onto a plate or cake stand and tap around the pan until you feel the cake come out.
A dry cake can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to spoon and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
How to Store
I love bundt cakes as they tend to have a fairly long shelf life, and this blueberry version is no different. Keep the cake in an airtight container in the refrigerator for up to 4 days, or at room temperature for up to 2.
How to Freeze
This cake freezes well and will keep for up to 3 months. You can freeze it with or without the glaze. Wrap the cake well in plastic wrap or foil and place in a Ziplock bag or airtight container. You can thaw it at room temperature or in the refrigerator overnight.
Top Reader Reviews
“Absolutely scrumptious! My first bundt cake and everyone loved it!! Very moist!” – Joann
Blueberry Bundt Cake Recipe
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
- Kitchen Scale (optional)
- Bundt cake pan
- Stand Mixer
- 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.2 cups blueberries
- Pour the batter into the bundt pan. 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!
- 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.
- Let the cake cool completely before glazing it.
- Make this bundt cake with other berries if you like, strawberries and raspberries are both great choices!