Blueberry Sour Cream Bundt Cake Recipe
User Reviews
4.7
Blueberry Sour Cream Bundt Cake Recipe
Description
The Blueberry Sour Cream Bundt Cake recipe combines standard cake ingredients with sour cream to create a rich, moist texture. The dry ingredients include all-purpose flour, baking powder, baking soda, and salt. Butter and granulated sugar are creamed together before adding eggs and sour cream, resulting in a smooth, creamy batter. Blueberries are folded in carefully to distribute throughout without crushing.
Baking occurs in a greased and floured 10-cup bundt pan at 350°F for up to 85 minutes until a toothpick inserted comes out clean or with moist crumbs. Cooling the cake slightly before inverting preserves the bundt shape and prevents breakage. A glaze made from powdered sugar, milk, and vanilla extract is whisked until smooth and typically drizzled over the cooled cake, adding a sweet, slightly creamy coating.
This cake delivers a mild sweetness and the tartness of blueberries balances the richness of the sour cream. The bundt shape makes for an attractive presentation. It is appropriate for serving at casual gatherings or as a coffeecake.
Proper cooling before glazing ensures the icing sets nicely without melting off. Storing in airtight containers extends freshness at room temperature or refrigeration. Freezing is possible for longer storage, up to three months.
Ingredients
For the Cake
- 2¼ cups all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup butter room temperature (1 stick, unsalted
- 1¼ cups granulated sugar
- 3 egg room temperature, large
- 1 cup sour cream room temperature
- 2 cups blueberries fresh or frozen
For the Glaze
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract pure
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.
- 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.
- Add the flour mixture into the wet mixture and stir just until the flour is incorporated. Fold in the 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.
- Once the cake is cooled, drizzle glaze over top. Garnish with fresh blueberries if so desired. Slice and serve!
Notes
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days to maintain freshness.
- The cake can be frozen for up to 3 months; thaw completely before serving.
- Use fresh or frozen blueberries as preferred; if using frozen, do not thaw before folding into the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 460kcal | 23% |
| Carbohydrates | 76g | 25% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 424mg | 18% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 524IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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