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featured blueberry bundt cake

Blueberry Bundt Cake Recipe

Course: Breakfast, Cake, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 10 people
Calories: 460kcal
This easy 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.
Print Recipe


For the Cake

  • cups all-purpose flour 270 grams
  • 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)
  • 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


  • 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 bunt cake with other berries if you like, strawberries and raspberries are both great choices!
Storage: Store blueberry bundt cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.


    Serving: 1slice | Calories: 460kcal | Carbohydrates: 76g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 424mg | Potassium: 114mg | Fiber: 1g | Sugar: 53g | Vitamin A: 524IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 2mg