Blueberry Sour Cream Bundt Cake Recipe

Blueberry Sour Cream Bundt Cake Recipe

Course: Breakfast, Cake, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1 20

Total Time: 1 30

Servings: slices

Calories: 460kcal

Author: Becky Hardin

This old-fashioned blueberry bundt cake is rich, tender, and bursting with fresh berries. Made with sour cream for extra moisture and topped with a simple glaze.

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US Customary - Metric

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!

Video

Notes

*You can use an equal amount of neutral oil if you prefer.

**Plain or lemon yogurt works great here.

**You can use fresh or frozen blueberries in this recipe. If you use frozen, don't thaw them before use. Other berries, like strawberries, raspberries, pitted cherries, and blackberries also work great.

Tips:

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.

Storage: Store 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.

Nutrition