Blueberrylicious Sour Cream Bundt Cake is a moist, tender dessert bursting with juicy blueberries and rich sour cream. With a light dusting of powdered sugar and a dense, flavorful crumb, this cake is perfect for brunch, coffee breaks, or any time you’re craving a sweet, fruit-filled treat.

Why You’ll Love This Recipe

This bundt cake is everything you want in a fruit-forward bake—moist, buttery, and packed with fresh blueberries. The sour cream adds richness and helps keep the texture soft and fluffy, while the vanilla brings in just the right touch of warmth. It’s simple to make, beautiful to serve, and always a hit with family and friends.

Ingredients

1 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh blueberries
Powdered sugar, for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined—do not overmix.
Gently fold in the blueberries, being careful not to crush them.
Pour the batter evenly into the prepared bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar and serve.

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes

Variations

Lemon twist: Add 1 tablespoon of lemon zest to the batter for a citrusy boost.
Glazed finish: Drizzle with a simple lemon or vanilla glaze instead of powdered sugar.
Berry mix: Try a combination of blueberries, raspberries, and blackberries for more color and flavor.
Almond extract: Swap half the vanilla for almond extract for a nutty undertone.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Freezing: Freeze the cake (whole or in slices) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature.
Reheating: Serve at room temperature or warm slices in the microwave for 10–15 seconds.

FAQs

Can I use frozen blueberries?

Yes, but don’t thaw them before folding into the batter. Toss with a bit of flour to prevent sinking.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt works well and adds a similar richness.

What type of bundt pan should I use?

Any standard 10–12 cup bundt pan works. Be sure to grease and flour it thoroughly to prevent sticking.

How do I prevent blueberries from sinking?

Toss them in a tablespoon of flour before folding them into the batter.

Can I make this cake gluten-free?

Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.

What’s the best way to cream butter and sugar?

Use a stand or hand mixer and beat on medium speed until the mixture is pale and fluffy—about 3–5 minutes.

Can I add a crumb topping?

It’s not traditional for bundt cakes, but you could swirl in a streusel layer for added texture.

How do I know when it’s done baking?

Insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, it’s ready.

Can I serve this warm?

Yes! Warm slices pair wonderfully with whipped cream or a scoop of vanilla ice cream.

Do I need to flour the blueberries?

It helps prevent them from sinking, especially if you’re using fresh, juicy berries.

Conclusion

Blueberrylicious Sour Cream Bundt Cake is the perfect blend of moist cake, sweet blueberries, and a hint of tangy richness from sour cream. Whether you’re serving it for brunch, dessert, or an afternoon snack, it’s a simple yet stunning cake that everyone will love. It’s a delicious way to showcase fresh berries and bring a touch of homemade charm to any occasion.

Blueberrylicious Sour Cream Bundt Cake

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Print Recipe

This Blueberrylicious Sour Cream Bundt Cake is a rich, moist, and buttery bundt packed with juicy blueberries and the tangy goodness of sour cream. Finished with a dusting of powdered sugar (or a light glaze), it’s the perfect cake for brunch, dessert, or an afternoon treat. Easy to make and bursting with fresh flavor, it’s a stunning showstopper for any occasion.

Total Time: 1 hour 10 minutes
Yield: 12 servings

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time. Add sour cream and vanilla; mix until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to wet ingredients, mixing just until combined.
Toss blueberries in a little flour, then gently fold them into the batter.
Spoon batter into bundt pan, smoothing the top.
Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
Cool in pan 10 minutes, then invert onto wire rack to cool completely.
Dust with powdered sugar and serve.

Notes

Add Lemon Zest: For brightness, stir in 1 tbsp lemon zest.
Glaze It: Drizzle with lemon or vanilla glaze instead of powdered sugar.
Berry Swap: Use a mix of berries for added flavor and color.

Author: Sophia
Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert, Brunch
Method: Baked
Cuisine: American
Diet: Vegetarian