4.7 from 74 votes
Blueberry Sour Cream Bundt Cake Recipe
This Blueberry Sour Cream Bundt Cake features a moist, tender crumb enriched with sour cream and studded with fresh or frozen blueberries. A balanced blend of flour, baking powder, soda, and salt supports the batter, while a simple powdered sugar glaze adds sweetness and a smooth finish. Baked in a bundt pan, it develops a golden crust and beautiful shape. It works well as a breakfast cake or afternoon snack with tea or coffee.
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings:
10
slices
Calories:
460 kcal
Course:
Dessert, Breakfast, Cake
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 slices
Amount Per Serving
Calories 460
% 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.