Blueberry Sour Cream Bundt Cake! Very Simple and Delicious recipe!

Sour Cream Bundt Cake

Since I had two LARGE buckets of these Delicious Blueberry from our U-Pick excursion and we just can’t eat all of them, I’ve decided to bake something BLUEBERRYLICIOUS for us! I have been making this cake for years and it always comes out Perfectly Delicious! 

Sour Cream Bundt Cake
Had a Magical time at the picturesque Blueberry Cottage Farms yesterday! This reminds me so much of when I was a little girl going to the country to pick fruits. It is such a serene place, I can understand why people love farming. Remember years ago when we first got married, we dreamed of having our own farm with animals and 10 kids (yes, I know, but we were early 20’s). Then we came to the Clearwater beach to settle down in Florida and fell in love with a small hotel by the beach owned by the lovely Polish family and we thought: “kill the farm idea, let’s do hotel!”.
Unfortunately, the DETAILS spoil your Fun dreams. You grow up! But, I do have a bit of an envy when I see such charming places as this Blueberry farm. You do feel God’s presence there. He is not in man-made places, he is not in books, he is in the Beauty he Creates!  

Buddy the Cat, was observing what I was doing and I think secretly wanted a slice! LOL

Sour Cream Bundt Cake
It does look Good even to a Cat, right?
Sour Cream Bundt Cake
I don’t bake often, but when I do, I look for simple recipes with fewer as possible calories. It is almost impossible to find recipes with 2 cups of Flour or less, 1 Cup of sugar or less, 1/2 Cup of butter instead of 1 cup, etc.. I’m very picky and read recipes carefully, baking them in my mind first. Then I change the recipes to my own requirements, experimenting until it comes out PERFECT.
Sour Cream Bundt Cake 

My son helped me mix all of the ingredients for the cake. We Love baking together!!!

Sour Cream Bundt Cake
Bake in the Preheated at 350°F oven for 40 to 45 minutes or until golden.
Sour Cream Bundt Cake

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 glaze is smooth.

Sour Cream Bundt Cake



5.0 from 3 reviews
Blueberrylicious Sour Cream Bundt Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 9 inch cake
  • 2 Cups Flour
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • dash of Salt
  • 2 large Eggs
  • ¾ to 1 Cup Sugar *
  • 1 Cup Sour Cream
  • ½ Cup soft light Butter or Margarine
  • 1 tsp. Vanilla extract
  • 2 Cups Blueberries
  • Non-stick Spray
  1. In a large bowl mix: flour, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together: butter and sugar, add eggs, sour cream, and vanilla extract.
  3. In a small bowl, add washed and dried blueberries coated with a tablespoon of flour.
  4. Mix wet and dry ingredients together. Gently fold the blueberries into the batter. Be careful not to overmix.
  5. Spray Bundt with Non-Stick spray (or brush with oil) and dust with flour.
  6. Bake in the Preheated at 350°F oven for 40 to 45 minutes or until golden. Time depends on your oven and your baking dish.
  7. Last 5 minutes of baking is Very Important. It is best when cakes are not overbaked. Judge by color on the edges and by inserting skewer in the center of the cake, should come out clean.
  8. >>>Glaze recipe (makes about 1 cup):
  9. - 1 Cup Powdered sugar
  10. - 2 Tbsp. melted Butter
  11. - 4-6 Tbsp. Milk
  12. - ½ Tsp. Vanilla extract
  13. In the medium bowl, stir together until glaze is smooth.
* If you will add the glaze, add ¾ Cup of sugar (unless you like more sugar).
Always start with room-temperature ingredients. Eggs, butter, and other dairy ingredients form an emulsion which traps air. While baking in the oven, that trapped air expands and makes a fluffier baked goods.
My personal Favorite is to use 1 Tablespoon of Coffee Creamer: Bailey's Creme Brulee instead of Vanilla Extract since it gives more flavor.


6 Responses to Blueberrylicious Sour Cream Bundt Cake
  1. Avatar

    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!

  2. Avatar

    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!!!

    • Crafty Cooking by Anna

      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.

  3. Avatar

    This is so good. Although the batter was heavy and thick, it baked up so light! I will make this again!


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