For best results, use high-quality vanilla extract and fresh, high-fat sour cream. Do not overmix the batter; overmixing can result in a tough cake. If you don't have a Bundt pan, you can use a regular cake pan, but adjust the baking time accordingly. Feel free to experiment with other extracts, such as orange or lemon, to customize the flavor. Cake can be stored in an airtight container for up to 3 days.
Blueberry Sour Cream Bundt Cake
-
PREP TIME15 mins
-
COOK TIME45 mins
-
TOTAL TIME1 hrs 30 mins
-
SERVING16 People
-
VIEWS25
A delightful Bundt cake where the tangy sour cream complements the burst of juicy blueberries, creating a moist and flavorful treat perfect for breakfast, brunch, or a sophisticated dessert.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate54 g
-
Cholesterol69 mg
-
Fiber1 g
-
Protein4 g
-
Saturated Fat6 g
-
Sodium291 mg
-
Sugar38 g
-
Fat10 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Generously spray a Bundt pan with cooking spray and coat evenly with 2 tablespoons of white sugar. (5 minutes)
02
StepIn a large bowl, cream together 1 1/2 cups of white sugar and 1/2 cup softened butter with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in milk, sour cream, and vanilla extract until well combined. (10 minutes)
03
StepIn a separate bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. In another bowl, gently toss the remaining 1/2 cup of flour with the frozen blueberries. This helps prevent them from sinking to the bottom of the cake. Fold the blueberry mixture into the batter. (10 minutes)
04
StepPour the batter into the prepared Bundt pan and spread evenly. Bake in the preheated oven for 40 to 55 minutes, or until a toothpick inserted into the center comes out clean. (50 minutes)
05
StepRemove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (30 minutes)
06
StepWhile the cake is cooling, prepare the glaze: In a medium bowl, beat together the sifted powdered sugar, softened butter, milk, vanilla extract, almond extract, and lemon extract until smooth. Add more milk, 1 tablespoon at a time, until you reach your desired consistency. (5 minutes)
07
StepOnce the cake is completely cool, drizzle the glaze evenly over the top, allowing it to cascade down the sides. Let the glaze set before serving. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Russel Kiehn
Jun 19, 2025This recipe is fantastic! The cake came out so moist and flavorful. The blueberry flavor really shines through.
Jacey Upton
Jun 9, 2025Tossing the blueberries with flour really helps to keep them suspended in the batter. Make sure they're well coated!
Marcella Mertz
May 28, 2025I added a lemon zest to the batter and it gave it an extra zing. It was a hit!
Tyler Nolan
May 19, 2025My blueberries sank to the bottom. Any tips on how to prevent that?
Alvena Connelly
May 18, 2025This cake is so easy to make and always a crowd-pleaser. I've made it several times now and it's always a success.
Darwin Pourosyost
May 14, 2025I used Greek yogurt instead of sour cream and it worked perfectly. A great way to make it a little healthier!
Verona Skiles
May 6, 2025The glaze is the perfect finishing touch. Not too sweet, and it complements the cake beautifully.
Vivian Flatley
May 4, 2025This has become my go-to recipe for blueberry cake. Thank you for sharing!
Blaze Hammes
Apr 30, 2025Fresh blueberries can be used, but frozen ones are better. If you use fresh, be very gentle when folding them in to avoid crushing them and bleeding into the batter.
Macey Kshlerin
Apr 19, 2025Can I use fresh blueberries instead of frozen?