Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Bundt Cake with Sour Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 48 reviews
  • Author: admin
  • 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

Scale

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

  1. Preheat the oven: Reheat the oven to 170°C (325°F) Gas Mark 3 to ensure a perfect baking environment for the cake.
  2. 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.
  3. 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.
  4. 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.
  5. Fold in blueberries: Gently stir the 250 g blueberries by hand into the batter to distribute them evenly without breaking them.
  6. 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.
  7. Cool the cake: Allow the cake to cool slightly in the mold before turning it out onto a wire rack to cool completely.
  8. 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.
  9. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dessertpinspiration.com/blueberry-bundt-cake-with-sour-cream-recipe/