My old-fashioned blueberry bundt cake recipe is absolutely bursting with fresh berries in every bite! I make this bundt cake with sour cream to keep it moist, fluffy, and tender, then stuff it full of real blueberries. A simple vanilla glaze is the perfect finish for this Spring dessert!
Top Reader Reviews
Absolutely scrumptious! My first bundt cake and everyone loved it!! Very moist! I added a crumbled cinnamon walnut topping …yummy!
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I love this recipe. It came out beautifully. And it is very delicious. I would recommend it to anyone.
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Old-fashioned Sour Cream Blueberry Bundt Cake
Bundt cakes have become one of my favorite types to make from scratch, because they’re totally foolproof and look stunning. They really bake up perfectly in that bundt pan, so I never have to worry about a dry cake.
This old-fashioned bundt is my go-to cake for Spring and summer, when fresh blueberries are easy to come by! Though frozen berries work well too. I make my blueberry bundt cake with sour cream, because it infuses just the right amount of moisture into the batter, creating a tender crumb. Finished with the simplest glaze, it ‘s both beautiful and delicious!
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Prevent Sinking Berries!
For even distribution of blueberries throughout your bundt cake, I recommend tossing them with 1-2 tablespoons of flour before folding them into the batter. The flour helps to create texture and friction around the berries so they don’t sink to the bottom. I find this trick especially helpful when I’m using frozen berries, as they tend to release a lot of moisture during baking, which can ruin the texture of this cake.
Blueberry Sour Cream Bundt Cake Recipe
Equipment
- Kitchen Scale (optional)
- 10-Cup Bundt Cake Pan
- Hand Mixer or Stand Mixer
Ingredients
For the Cake
- 2¼ cups all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup unsalted butter room temperature (1 stick)*
- 1¼ cups granulated sugar
- 3 large eggs room temperature
- 1 cup sour cream room temperature**
- 2 cups blueberries fresh or frozen***
For the Glaze (Optional)
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon pure vanilla extract
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.½ cup unsalted butter, 1¼ cups granulated sugar
- Add in the eggs and continue to beat for another minute.3 large eggs
- Add in the sour cream and beat until a smooth mixture has formed.1 cup sour cream
- Add the flour mixture to 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 and 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
- Let your butter, eggs, and sour cream sit out for 30-60 minutes before baking to ensure a smooth batter and a better rise.
- 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 it.
- Measure the flour using the spoon-and-level method to avoid a dense, dry cake.
- 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.
- Coat the blueberries lightly in flour before folding them in to prevent them from sinking.
- Add a teaspoon of lemon zest or vanilla bean paste to the batter for extra depth that complements the blueberries.
- Use a toothpick or skewer to check doneness in multiple spots. Bundt cakes can cook unevenly, so checking the center and a couple of edges ensures it’s baked perfectly.
- 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.
How to Make Blueberry Bundt Cake Step-by-Step
Prep: Gather the list of ingredients for this homemade blueberry bundt cake recipe. Preheat your oven to 350°F. Let your butter, eggs, and sour cream sit out for 30-60 minutes before baking to ensure a smooth batter and a better rise. Grease and flour a 10-cup bundt pan and set aside. I like to use Crisco; but butter, oil, or nonstick spray will work.
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. Measure your flour using the spoon-and-level method to avoid a dense, dry cake.
Beat the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream together ½ cup of room-temperature unsalted butter and 1¼ cups of granulated sugar on medium-high speed for 1 minute. Add 3 large, room-temperature eggs and continue to beat for another minute. Then add in 1 cup of room-temperature 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. Take care not to overmix, or the cake will turn out dense and rubbery. Gently fold in 2 cups of blueberries (I have found that both fresh and frozen work equally well–toss them with a bit of flour to keep them from sinking).
Bake the Cake: Pour the batter into the bundt pan and spread it out evenly. Bake blueberry bundt cake in a 350°F oven for 70-85 minutes; or until a toothpick comes out clean, or with moist crumbs.
Cool the Cake: 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 it 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 the top. Garnish with fresh blueberries if so desired. Slice and serve!
How to Store and Freeze
Store leftover blueberry 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.
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