If you’re looking for that perfect cozy dessert to brighten any afternoon or impress at your next gathering, this Blueberry Bundt Cake with Sour Cream Recipe is your new best friend in the kitchen. Imagine a tender, moist crumb infused with tangy sour cream and studded with juicy blueberries, all baked to golden perfection in a classic bundt shape. The combination of flavors and textures is nothing short of magical—the richness of butter meets the fresh burst of blueberries, creating a cake that’s simultaneously comforting and vibrant. Trust me, once you try this recipe, it will quickly become a beloved staple, perfect for sharing with friends or savoring solo with a cup of tea.
Ingredients You’ll Need
These ingredients may sound simple, but each one plays a crucial role in creating the moist, fluffy texture and delightful flavor of this Blueberry Bundt Cake with Sour Cream Recipe. From the creamy butter that lends richness to the light, tangy sour cream that keeps the crumb tender, each component is essential for baking success.
- Unsalted butter (350 g, room temperature): Key for richness and tenderness, make sure it’s soft to cream easily.
- Caster sugar (350 g): Adds sweetness and helps achieve a light, fluffy texture when whipped with butter.
- Eggs (6, room temperature): Provide structure and moisture—adding them one at a time ensures a smooth batter.
- Vanilla extract (1 tsp): Enhances the flavor, giving the cake a warm, inviting aroma.
- Plain flour (450 g): The base of the cake; you can use all-purpose or gluten-free flour, depending on your preference.
- Baking powder (2 tbsp plus 2 tsp): The leavening agent that helps the cake rise beautifully and become fluffy.
- Sour cream (280 ml, room temperature): Adds moisture and a slight tang, giving the crumb an irresistible softness.
- Fresh blueberries (250 g): Bursts of fruity sweetness throughout the cake; frozen can work too but fresh is best.
- Blueberries (½ cup, extra): For decorating and adding an extra pop of freshness on top.
- Icing sugar (1 cup): Used for the glaze, it balances sweetness and adds a beautiful finish.
How to Make Blueberry Bundt Cake with Sour Cream Recipe
Step 1: Prepare Your Oven and Ingredients
First things first, preheat your oven to 170°C (325°F) Gas 3. This steady, moderate temperature ensures even baking, allowing your Blueberry Bundt Cake with Sour Cream Recipe to cook perfectly without drying out. While the oven warms up, gather all your ingredients and make sure your butter, eggs, and sour cream are at room temperature for the best mixing consistency.
Step 2: Cream Butter and Sugar Until Fluffy
Using a freestanding electric mixer with a paddle attachment or a handheld electric whisk, cream the unsalted butter and caster sugar together until the mixture is light, fluffy, and pale in color. This aeration step is crucial because it incorporates air, giving your cake its soft texture. Don’t rush this stage—it usually takes about 4 to 5 minutes.
Step 3: Add Eggs and Vanilla
Beat the eggs in one at a time, mixing well after each addition. Scrape down the sides of your bowl with a rubber spatula to ensure everything is fully incorporated. Then, gently mix in the vanilla extract. Adding eggs gradually helps prevent the batter from curdling and leads to a smoother final texture in your Blueberry Bundt Cake with Sour Cream Recipe.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the plain flour and baking powder. Adding the baking powder is what gives your cake its lovely rise and springy crumb. Gradually beat these dry ingredients into your wet mixture until well combined. The batter will start to get thicker but should still be easy to stir.
Step 5: Stir in Sour Cream and Blueberries
Now fold in the sour cream carefully until the batter is smooth and fluffy. This ingredient adds that famous moistness and just the right amount of tang. Gently fold in the fresh blueberries by hand so they stay whole and evenly distributed throughout the batter, avoiding breakage that could turn your cake purple from the juice.
Step 6: Bake Your Bundt Cake
Pour the batter into a well-greased and floured bundt pan, smoothing the top with a palette knife for an even bake. Place it in your preheated oven and bake for about 40 minutes. Your cake is done when it turns golden brown on top and springs back when gently touched—this signals a perfectly baked Blueberry Bundt Cake with Sour Cream Recipe.
Step 7: Cool and Glaze
Let the cake rest in the pan for a little while before carefully turning it out onto a wire rack to cool completely. Once cooled, you can prepare the glaze by blending the extra blueberries with icing sugar until smooth and pourable. Pour the glaze over the cake, letting it drizzle enticingly down the sides, then decorate with additional fresh blueberries and a light dusting of icing sugar for a picture-perfect finish.
How to Serve Blueberry Bundt Cake with Sour Cream Recipe
Garnishes
A fresh handful of blueberries on top adds an inviting burst of color and juicy sweetness that pairs beautifully with the icing glaze. Lightly dusting with icing sugar finishes things off with an elegant, snowy touch. For an extra flair, a sprig of fresh mint or a few lemon zest twists can add unexpected brightness.
Side Dishes
This cake truly shines on its own, but if you want to elevate the experience, serve it alongside a dollop of whipped cream or a scoop of vanilla bean ice cream. A warm cup of tea or coffee perfectly complements the tangy, buttery flavors, making it an ideal treat for breakfast, brunch, or a cozy afternoon snack.
Creative Ways to Present
Try slicing the cake into generous wedges and layering them with mascarpone and fresh berries for an elegant trifle. Alternatively, cut into bite-sized cubes to serve on a dessert platter with a berry coulis drizzle. If you’re feeling festive, a glaze spiked with a splash of lemon or orange liqueur can bring a grown-up twist to this classic recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Blueberry Bundt Cake with Sour Cream Recipe fresh by wrapping it tightly in plastic wrap or storing in an airtight container at room temperature. It will stay moist and delicious for up to 3 days, perfect for quick snacks or impromptu visits.
Freezing
You can freeze this cake either whole or sliced. Wrap it thoroughly in plastic wrap and then in foil or place in a freezer-safe container. It remains at peak flavor for up to 3 months. When you’re ready to enjoy, thaw the cake overnight in the fridge for best texture retention.
Reheating
If you like your cake slightly warm, reheat slices gently in the microwave for 15-20 seconds, or place them in a warm oven (about 150°C/300°F) for 10 minutes. This brings back that freshly baked softness and makes the flavors sing once more.
FAQs
Can I use frozen blueberries in this Blueberry Bundt Cake with Sour Cream Recipe?
Absolutely! Just be sure to thaw and drain them well to avoid excess moisture that could make the cake soggy. Gently fold them into the batter right before baking to keep bursts of blueberry goodness throughout.
What does sour cream add to the cake?
Sour cream brings moisture and a subtle tang that balances the sweetness beautifully. It also helps create a tender crumb that makes this Blueberry Bundt Cake with Sour Cream Recipe so irresistibly soft and satisfying.
Can I substitute sour cream with something else?
Yes! Greek yogurt is a popular alternative that offers similar moisture and tanginess. Just make sure to use full-fat for the best results and keep the quantity the same.
How do I prevent blueberries from sinking to the bottom?
Coating the blueberries lightly with a bit of flour before folding them in can help suspend them evenly throughout the batter. This simple trick stops them from sinking and keeps your slices filled with blueberry surprises.
How long does this cake keep fresh?
Stored properly at room temperature, your Blueberry Bundt Cake with Sour Cream Recipe stays fresh and delicious for about 3 days. Beyond that, refrigeration or freezing is suggested to maintain the quality and flavor.
Final Thoughts
There’s something truly special about baking a Blueberry Bundt Cake with Sour Cream Recipe that fills your home with warmth and sweet anticipation. Its perfect balance of moistness, tang, and fruity bursts makes every bite a joyful experience. I encourage you to give this recipe a try—you might just find it becoming your go-to cake for celebrations, cozy weekends, or anytime you need a little baking magic in your life.
Print
Blueberry Bundt Cake with Sour Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Bundt Cake with Sour Cream is a moist and tender cake bursting with fresh blueberries, perfectly complemented by a luscious blueberry glaze. The combination of sour cream and butter creates a rich texture that stays soft and flavorful. The cake is baked to golden perfection and finished with a delicate icing sugar dusting and extra berries for a beautiful presentation, making it an ideal treat for brunch, dessert, or afternoon tea.
Ingredients
Cake Ingredients
- 350 g unsalted butter (at room temperature)
- 350 g caster sugar
- 6 eggs (room temperature)
- 1 tsp vanilla extract
- 450 g plain flour (all-purpose or gluten-free)
- 2 tbsp plus 2 tsp baking powder
- 280 ml sour cream (room temperature)
- 250 g fresh blueberries (or frozen, see notes plus extra to decorate)
Glaze Ingredients
- 1/2 cup blueberries
- 1 cup icing sugar
Instructions
- Preheat the oven: Reheat the oven to 170°C (325°F) Gas Mark 3 to ensure a perfect baking environment for the cake.
- Cream butter and sugar: In a freestanding electric mixer with a paddle attachment or using a handheld electric whisk, beat the butter and caster sugar together until light and fluffy. This step incorporates air for a light cake texture.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl with a rubber spatula to keep the batter uniform. Beat in the vanilla extract.
- Incorporate dry ingredients and sour cream: Gradually add the plain flour and baking powder, mixing until well combined. Then add the sour cream and mix until the batter is smooth, light, and fluffy.
- Fold in blueberries: Gently stir the 250 g blueberries by hand into the batter to distribute them evenly without breaking them.
- Prepare and bake the cake: Pour the batter into a prepared ring mold (Bundt pan), smoothing the surface with a palette knife. Bake in the preheated oven for 40 minutes or until the cake is golden brown and springs back when lightly touched.
- Cool the cake: Allow the cake to cool slightly in the mold before turning it out onto a wire rack to cool completely.
- Make the glaze: Place 1/2 cup blueberries and 1 cup icing sugar in a food processor or blender. Process until smooth, adding more blueberries or powdered sugar to adjust consistency as needed to a thick yet pourable glaze. Optionally, strain through a sieve for extra smoothness. Use immediately.
- Decorate the cake: Once the cake is fully cooled, transfer it to a serving plate. Cover the top and sides with the blueberry glaze, then decorate with extra fresh blueberries. Finally, dust with a light sprinkling of icing sugar for a polished finish.
Notes
- If using frozen blueberries, do not thaw before adding to prevent the batter from turning purple and watery; fold them in frozen.
- Make sure all ingredients are at room temperature to ensure an even batter and proper aeration.
- Use a non-stick Bundt pan or grease and flour your pan well to prevent sticking.
- The glaze is best used immediately as it thickens upon standing.
- For extra flavor, zest of lemon or orange can be added to the batter or glaze.
