This Blueberry Sour Cream Bundt Cake is a very simple and delicious recipe! Perfect pick me up with a cup of coffee in the morning!
I have been making this Blueberry Sour Cream Bundt Cake for years and it always comes out Perfectly Delicious!
I had two LARGE buckets of these Delicious blueberries from our U-Pick excursion and we just can’t eat all of them, I’ve decided to bake something BLUEBERRYLICIOUS for us!
The perfectly picked BLUEBERRIES!
We had a Magical time at the picturesque Blueberry Cottage Farms yesterday!
Buddy the Cat, was observing what I was doing and I think secretly wanted a slice!
This simple but impressive Blueberry Sour Cream Bundt Cake has the perfect balance of moist and cakey texture!
I don’t bake often, but when I do, I look for simple recipes with fewer as possible calories.
How to bake Blueberry Sour Cream Bundt Cake
- 2 Cups Flour
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- dash of Salt
- 2 large Eggs
- 1 Cup Sugar
- 1 Cup Sour Cream
- 1/2 Cup soft light Butter or Margarine
- 1 tsp. Vanilla extract
- 2 Cups Blueberries
- Non-stick Spray
- Bake in the Preheated at 350°F oven for 35 to 45 minutes or until golden.
How to Make the Glaze
Glaze recipe (makes about 1 cup):
– 1 Cup Powdered sugar
– 2 Tbsp. melted Butter
– 4-6 Tbsp. Milk
– ½ Tsp. Vanilla extract
In the medium bowl, stir together until the glaze is smooth.
Other CAKE RECIPES that you will like:
Plum Ricotta Cake is the most delicious Italian-inspired dessert.
Peaches and Cream Cheese Coffee Cake is a wonderful cheesecake-like texture.
Cinnamon Coffee Cake with Pecans and Raisins
was looking for a cake recipe using blueberries when i cam across this one… figures that since I had all of the needed ingredients, I would give it a go. It was super easy… I used a hand mixer for the butter and sugar and did the rest by hand . I used frozen blueberries (because that’s what I had) and it stiffened up the batter, so I just baked it for an extra 8 minutes (53 minutes instead of 45)…came out so nice…feels nice and soft when I pressed the sides. Hope that it tastes as good as it looks…I took a picture, but I don’t see a place to post it
Thank you so much, Connie! Enjoy!
Thanks a lot cake was wonderful.
So glad that you enjoyed this recipe, Betty!
This cake/recipe was easy to make/follow. It turned out great, nice and moist, didn’t break…especially being my first time making a cake from scratch.
Can you freeze this cake?
Yes, you can, Linda.
I made this cake, used fresh blueberries and only
Used 3/4 cup of sugar. Mine was done in 19/20 minutes
Maybe because my Bundt pan was dark coated. Looked
Just like pic. I decided to put glaze on last minute but
wish I left it off. I’m an experienced baker but with the
Ingredients listed it was very runny and not white so I
Added a lot more powdered sugar and it didn’t dry
Like the pic it just soaked in so not sure why. Making
Icing is easy, but not sure what happened here and
Cake was totally cooled. Put it on hours later. Cake
Was very good and not overly sweet.
So happy that you liked this recipe, Jean! Not sure what happened with the glaze part; it’s a pretty standard glaze recipe.
I made this with GF flour and it was delicious. I did skip the glaze. It was moist and delicious.
Wonderful! Thank you for your comment, Michele!
Amazing summer cake. I added frozen blueberries and raspberries ( 1 cup each) It was a great combo. Everyone loved this cake.
So happy you liked this recipe, Jolanta! Thank you for your feedback!
Amazing recipe and it turned out perfectly! I didn’t have enough fresh blueberries so I thawed out some frozen ones and I still only made 1½ cups. Other than that I followed the recipe to the T. I used a bundt pan and I found a great recipe for putting into the pan and preventing the cake from sticking at all (1:1:1 shortening:flour:vegetable oil. Worked like a dream!). I’m so happy with this recipe! One thing I had read on other posts was to not ivermix the sour cream into the batter, so I just gently folded it in. The cake is soft and fluffy and beautiful!
Wonderful, Saadia! So happy that you enjoyed this recipe and appreciate your feedback!
Hi there! I was just wondering if you had ever made this gluten free? Thanks so much and I can’t wait to try it!
Hi Liz, no I have not. But I have other gluten-free cakes that you might like:
I would love to try this recipe but I would like to sub the sugar for allulose which has a 1-1/3:1 ratio with sugar. How do you think would be the best way to compensate for the additional
1/3 cup sweetener? I don’t know if it can be added and everything else remains as is or if the extra “dry ingredient” would throw off the texture. If you have any ideas I would very much appreciate them. Thank you so much either way, I look forward to making this recipe one way or another lol.
Hi Cathy, I think you will find this info useful: https://www.oxo.com/blog/cooking-and-baking/sugar-substitutes-baking/ I use Stevia in my tea and coffee instead of sugar. You can use it in baking as well. I have seen others using Applesauce instead of sugar. Hope this helps!
Simple, delicious… and simply delicious! ❤️
LOVE your feedback, Nora! Thank you! Enjoy!
Made this cake this weekend. The cake turned out delicious! So moist and easy to follow recipe. Thank you for sharing.
So glad you liked this recipe, Sue! Appreciate your feedback!
Wonderful recipe! I did modify a bit. I used real, salted butter and added the zest of a lemon to the batter. Instead of milk in the glaze, I used the juice of the same lemon. It was divine – bright and fresh! Thank you!
I like your modifications, Laura! Glad that you enjoyed this recipe!
This cake is so delicious. soft fluffy and moist. My kids just loved it
Hello Anna! Thank-you so much for this recipe. Most delicious cake I’ve ever made or tried. It was so simple because of your great tips and tricks. I didn’t end up putting a glaze and just put 3/4 Cup of sugar and also did not have sour cream on hand so I made a DIY at home with baking soda and yogourt. Gone in 2 days!! Looking forward to trying your other recipes, thanks Anna, have a wonderful week.
Hi Miriam! Thank you so much for taking the time to leave such wonderful and detailed feedback! So glad that you’ve been able to adjust this recipe to what you had on hand and it worked! Hopefully, you will like other recipes on my blog as well! All the best!
I would love to make this cake, but I don’t use light butter or margarine. Since margarine contains more water & regular full fat butter does not, do you think it’s ok to use real butter in this recipe (bc margarine would add more water to it whereas butter wouldn’t)?
I’d love to make this cake as a gift for the UF Veterinary Hospital for taking care of my injured kitten, but I need to make a trial run tomorrow (1/18). I’ll keep my fingers crossed you see this comment very soon. Thank you for posting the recipe (I’ll make it regardless, I just want to make perfect cakes when I give them as gifts).
Hi Natalie, I hope I’m not too late with a response. Real butter should work great, I just use light butter or margarine to reduce calories. Just use what you normally use when baking cakes! It’s so kind of you to give this cake as a gift, I’m sure people at the UF Veterinary Hospital will appreciate it!
Comment *Just made this cake and omg its my favorite now! Thank you for such a great recipe! So simple to make tho it tastes like it took alot of work!
Thank you for your feedback, Natalie! So glad you liked this recipe!
Comment *can you make them in muffins pans I don’t have a bunt pan and it’s just me so I would like to see if they can be made that way
Lori, yes you can. And I have another one, very similar recipes for the muffins: https://www.craftycookingbyanna.com/blueberry-streusel-muffins/
Can you use fresh blueberries? I bet you can!!!
Yes, Amy! I always use Fresh Blueberries!
Can you use frozen blueberries
Can you use frozen blueberries
Yes, you can, Donna. But remove moisture and add enough flour so the blueberries are dry.
This sounds amazing. I am not at home but want to make it but I don’t have a Bundt pan. Can I use round cake pans for the same deliciousness?
Yes, Lynn, you can use the cake pan you have on hand. not a problem. Enjoy this recipe.
This cake is lovely . Even my hubby said it was so light. Love it , will make it again,
Thanks Anna for sharing your recipe
So glad that you and your hubby liked this recipe, Donna! I appreciate you leaving me a feedback.
Can plain yoghurt be used instead of sour cream?
I have never tried, Ann, but it might.
I have never made a bundt cake before so I first wanted to say your recipe was very easy and clear to understand. This has got to be the best dessert I have ever eaten. My husband and I love blueberries. We are from Southeast Georgia so we pick blueberries every year. I wish I could upload the picture I took of the cake. It looks exactly like yours! I can not wait to make this for the rest of my family.
Congratulations, Kelly! I’m so glad you liked this recipe and found it easy. Enjoy!
Excellent recipe…my grandmother always made blueberry bundt cake but never got her recipe before she passed. This totally reminds me of her’s.
Lesley, what a heartwarming feedback! I’m so glad this reminds you of your grandmother! Thank you for sharing this with me! All the best to you and yours during these difficult times.
Made this today for my parents as we quarantine together on Easter. They couldn’t stop raving about it! So moist and not overly sweet. Thank you for sharing this recipe!
So glad, Yvette! Happy Easter to you and your parents! Many Blessings! Stay Safe!
I halved this recipe and made it in a 5 cup bundt (baked it for 35 minutes and cooled for 20). It turned out really well–tender and delicious!
That’s wonderful, Lauren! So glad you liked this recipe! Thank you for your feedback! Enjoy!
Tried this today and I’ve made many a blueberry cake over the years. This was BY FAR the most outstanding recipe. I had literal sour heavy cream in my fridge so I beat that up to use for the sour cream. I think next time I will go down to 1/2 C sugar because this really is a rich sweet treat. I’m also going to try 1/4 C butter and 1/4 C unsweetened applesauce because I think the butter flavor is strong enough to take the lesser hit on my arteries. 🙂 THIS REALLY IS A FABULOUS RECIPE JUST AS IT IS, but I have to watch my sugar. The cake is so grand that I would only put sifted powder sugar over the top. Well done, Anna on your modifications. Lovely cake, 2 hours later and it’s nearly gone. (I substituted a square angel food pan – still don’t know where my bundt pan is – and it came out fine enough in wedges but the bundt would give it the higher, more showy slices.) Thank you for sharing this!!!
WOW, Colliemom, you have made my day!!! THANK YOU! I appreciate you taking the time to leave such a lovely and detailed feedback! I’m so glad you liked this recipe and just like you, I always adjust the sugar in all of my cakes. On very rare occasion, if I take the cake to the party, will use the full one cup of sugar since many people like it very sweet, but for my family, 3/4 or less is more than enough.
This is so good. Although the batter was heavy and thick, it baked up so light! I will make this again!
Thank you so much, Cathy! Appreciate you taking the time to post a feedback! Glad you enjoyed the recipe!
Is there anyway to make this dairy free? What can I substitute the sour cream with?
Hi Cathy! Plain or Greek yogurt can be used in place of sour cream, in a ratio of 1:1 Hope, this helps!