This Sour Cream Blueberry Bundt Cake is an easy and super moist and tender bundt cake bursting with fresh blueberries!
Make sure to try my Blueberry Muffin Cake too!
Table of Contents
- Sour Cream Blueberry Bundt Cake Is A Family Favorite!
- Blueberry Cake Is Perfect For Breakfast, Brunch, or Dessert!
- Fresh Blueberries or Frozen?
- Always Spray Your Bundt Pan with Non-Stick Spray
- Can You Use Other Fruit In This Cake?
- What Can You Substitute For Sour Cream?
- Love This Blueberry Cake Recipe?
- Get the Recipe
This post was originally published in 2017. The pictures have been updated for 2021, and the recipe was adjusted slightly after reviewing reader feedback.
Sour Cream Blueberry Bundt Cake Is A Family Favorite!
My kids are crazy about blueberry desserts. Blueberry donuts? Gimme. Blueberry Muffins? Can’t make them fast enough. Blueberry Cake? Gone in minutes.
But a bowl of fresh blueberries? No thank you, please. They literally pick around them in a fruit salad, avoiding them at all costs.
But this Blueberry Cake…well they fought over the last piece.
Blueberry Cake Is Perfect For Breakfast, Brunch, or Dessert!
This cake is super simple to make, and it’s really a great option for holiday brunch, a weekend breakfast, or even a dessert. The sour cream in the cake makes it so moist, without giving it any “sour cream flavor”. I know a lot of you don’t prefer sour cream, so note that you don’t taste it at all!
Fresh Blueberries or Frozen?
Either! This cake is outstanding when blueberries are in season! But of course they aren’t in season all year long…and since in my world it’s always cake season I use frozen blueberries just as often as I use fresh.
If using frozen blueberries:
- Thaw your blueberries
- Rinse them.
- Pat them dry
Always Spray Your Bundt Pan with Non-Stick Spray
If you are using baking spray to grease your bundt pan, I have found that if I spray the pan right before adding the batter I have better results when I remove the cake from the pan. I am not sure the reason for this, but if I spray the pan before I make the batter and set it aside I have had problems with the cake sticking. Spraying right before I add the batter has given me the most consistent results at removing the cake.
Also note THIS is the bundt pan that I have used for years and swear by it! Nothing ever sticks, as long as the pan is prepped!
Can You Use Other Fruit In This Cake?
Yes you can! I’ve found that berries work best. Here are a few ideas:
- Blackberries
- Raspberries
- Strawberries. Note – These can sometimes make the cake a little “mushy” as strawberries release a decent amount of moisture as they bake. But it will still be good!
What Can You Substitute For Sour Cream?
If you just don’t have sour cream on-hand, you can use a few substitutes in its place with a 1:1 ratio:
- Greek Yogurt
- Buttermilk
- Creme Fraiche
- Cottage Cheese
Love This Blueberry Cake Recipe?
Here Are A Few More Recipes You Might Enjoy:
Sour Cream Blueberry Bundt Cake
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: serves 10 1x
- Category: Cake
- Method: Oven
- Cuisine: Dessert
Description
I made this Sour Cream Blueberry Bundt Cake over the weekend and couldn’t wait to share the recipe! It’s CRAZY moist, soft and loaded with fresh blueberries!
Ingredients
- 1 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 3/4 cup sour cream
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 2/3 cups flour
- 1 1/2 cups blueberries (fresh or frozen and thawed)
Icing
- 2 tablespoons butter, melted
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla
- 1–2 tablespoons milk
Instructions
- Preheat oven to 350°F.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.
- Turn mixer to low and mix until the flour until just combined.
- Fold in the blueberries.
- Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.
Icing
- In a medium bowl whisk together the butter, powdered sugar, vanilla, and 1 tablespoon of milk. Add an additional tablespoon of milk if you would like a thinner icing.
- Drizzle the icing on the cake when mostly cooled.
Notes
I find that if I am using baking spray to grease my bundt pan, it works best if I spray it just before I fill the pan with batter.
Store airtight for up to 3 days.
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Loved this!! Absolutely would make again. The only thing I changed was I used 2 cups of blueberries instead of 1 1/2 cups. Worked out great!
WOW……I tried this recipe today and was amazed at how wonderful it turned out . Absolutely delicious. 10 stars …….
Ahhh so glad you liked this!!
This cake is a winner! Made recipe exactly as written and it was a hit with friends. The glaze is perfect. I buttered the Bundt pan and it slid out easily after cooking for 15 minutes. I’ll definitely make it again.
I made it, but was disappointed to see it looked as though it shrunk while cooling. The batter was thick, had to spoon it into the pan. Not sure if it’s supposed to be thick. Haven’t cut it yet, because it’s for my friends’ birthday tomorrow. I hope it taste good. Will have to review again after we eat some.
This was a great recipe. Super moist and just sweet enough. I made it into a bread loaf tin because I didn’t want to wash all the nook and crannies of a bundt pan. It baked for 70 min at 350 convection oven.
Thank you for sharing your recipe!
ooo my goodness, love this cake….great even without icing
Really nice, moist cake. I doubled amount of blueberries. Added 1/2 cup of cream cheese to frosting mix and 1/2 cup less confectioners sugar. It was wonderful!
I am a little baffled as to why this cake has received such high ratings. I made it twice. The first time I followed the directions exactly. Although it tasted good and was very moist, it almost seemed uncooked and was only 1.5 to 1.75 inches high. I decided to try it again, but this time keeping all of the dry ingredients together to mix with the wet. I have made many cakes in my life and have never divided them like this recipe. This time I baked it for a full hour. Same results. If you want a moist cake, this is the one, and if you want death by fat, because you use a full cup of butter which is at least double what most cake recipes use (plus sour cream), go for it.
Did you check the date on your baking powder? That can really affect whether or not a cake rises correctly. Or google how to test if your baking powder is still good. I’ve fallen victim to that problem on occasion.
Made my fourth one in less than 2 weeks – excellent recipe. No modifications needed!