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!

Blueberrylicious Sour Cream Bundt Cake!

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!

Sour Cream Bundt Cake

We 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. 
I 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 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 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!

Sour Cream Bundt Cake
It does look good even to a Cat, right?

This simple but impressive Blueberry Sour Cream Bundt Cake has the perfect balance of moist and cakey texture!

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.

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
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 35 to 45 minutes or until golden.
Sour Cream Bundt Cake

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.

Sour Cream Bundt Cake

And yet another BLUEBERRY CAKE in a different Bundt Shape! I’ve used about 2 and a half cups of Blueberries. The batter will be very thick but don’t worry, it will bake nice and fluffy! 
Love this Nordic Ware Platinum Collection Heritage Bundt Pan! 
Blueberry cake

Other CAKE RECIPES that you will like:

Plum Ricotta Cake is the most delicious Italian-inspired dessert.

Orange Chocolate Almond Cake 

Moist Berry Cake 

Peaches and Cream Cheese Coffee Cake is a wonderful cheesecake-like texture.

Cinnamon Coffee Cake with Pecans and Raisins


Blueberry Sour Cream Bundt Cake pin

Blueberry Sour Cream Bundt Cake

Yield: 9-inch cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

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!


  • 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


  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 35 to 45 minutes or until golden. Time depends on your oven and your baking dish.
  7. The last 5 minutes of baking is Very Important. It is best when cakes are not overbaked.
  8. Judge by color on the edges and by inserting a skewer in the center of the cake, should come out clean.
  9. >>>Glaze recipe (makes about 1 cup):
  10. - 1 Cup Powdered sugar
  11. - 2 Tbsp. melted butter
  12. - 4-6 Tbsp. Milk
  13. - ½ Tsp. Vanilla extract
  14. In the medium bowl, stir together until the glaze is smooth.


* If you will add the glaze, add 3/4 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 fluffier baked goods.

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63 Responses to Blueberry Sour Cream Bundt Cake
  1. I made this for a women’s tennis function and they said I got the blue ribbon prize. They loved it. P.S. I cut back a bit on the sugar.*

  2. This cake was perfect! I just made it and added lemon extract in place of vanilla and it was delicious, will definitely make again.

  3. 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

  4. Thanks a lot cake was wonderful.

  5. 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.

  6. Can you freeze this cake?

  7. 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.

  8. I made this with GF flour and it was delicious. I did skip the glaze. It was moist and delicious.

  9. Amazing summer cake. I added frozen blueberries and raspberries ( 1 cup each) It was a great combo. Everyone loved this cake.

  10. 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!

  11. 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!

  12. 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.

  13. Simple, delicious… and simply delicious! ❤️

  14. Made this cake this weekend. The cake turned out delicious! So moist and easy to follow recipe. Thank you for sharing.

  15. 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!

  16. This cake is so delicious. soft fluffy and moist. My kids just loved it

  17. 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!

  18. 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).

  19. 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

  20. Can you use fresh blueberries? I bet you can!!!

  21. Can you use frozen blueberries

  22. Can you use frozen blueberries

  23. 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?

  24. This cake is lovely . Even my hubby said it was so light. Love it , will make it again,
    Thanks Anna for sharing your recipe

  25. Can plain yoghurt be used instead of sour cream?

  26. 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.

  27. Excellent recipe…my grandmother always made blueberry bundt cake but never got her recipe before she passed. This totally reminds me of her’s.

  28. 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!

  29. 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!

  30. 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.

  31. 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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