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Blueberry Sour Cream Bundt Cake Recipe
This blueberry sour cream bundt cake is moist, flavorful, and bursting with blueberry flavor! It's perfect for breakfast or dessert.
Prep Time
10 mins
Cook Time
1 hr 10 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 unsalted butter room temperature (1 stick)
- 1¼ cups granulated sugar
- 3 large eggs room temperature
- 1 cup sour cream room temperature
- 2 cups blueberries fresh or frozen
For the Glaze
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon pure vanilla extract
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
- Storage: Store blueberry sour cream bundt cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Nutrition Information
Serving
1slice
Calories
460kcal
(23%)
Carbohydrates
76g
(25%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
88mg
(29%)
Sodium
424mg
(18%)
Potassium
114mg
(3%)
Fiber
1g
(4%)
Sugar
53g
(106%)
Vitamin A
524IU
(10%)
Vitamin C
3mg
(3%)
Calcium
106mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
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.