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!
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:
- 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
- Creme Fraiche
- Cottage Cheese
Love This Blueberry Cake Recipe?
Here Are A Few More Recipes You Might Enjoy:
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!
- 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)
- 2 tablespoons butter, melted
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla
- 1–2 tablespoons milk
- 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.
- 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.
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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