Blueberry Bundt Cake is a classic dessert for any occasion, whether it’s a summer barbecue or a formal brunch. The cake has a tender crumb thanks to the addition of sour cream and, of course, those juicy blueberries.

Top your Blueberry Bundt Cake with sour cream with a sweet glaze and you’ll be lucky if you have any leftovers!

A Summer Dessert That’s Always a Hit

When you make Blueberry Bundt Cake with sour cream, you can be sure everyone who has a slice will be asking for the recipe. The best Bundt cake recipes strike the perfect balance between moist (yes, I know, everyone hates that word!) and dry—too moist and you won’t be able to turn the Bundt cake out without it falling apart.

If you don’t have a Bundt cake pan, this recipe (and Crack Cake!) makes it worth getting one! I like to serve Blueberry Bundt Cake instead of coffee cake at a breakfast or brunch gathering, but the summery blueberries make it great for a Memorial Day or 4th of July get-together. This Sock It To Me Cake is great too!

(Can’t get enough blueberries? Try my Blueberry Hand Pies too!)

Ingredients

Here’s what you’ll need to make this Blueberry Bundt Cake recipe:

Flour – Just your standard, all-purpose flour works here.
Sugar
Baking soda
Salt
Baking powder
Butter – The butter needs to be softened, so be sure to set it on the counter for a bit before you start baking.
Milk – I usually use whole milk when baking, but whatever you have on hand will work.
Sour cream – The magic ingredient that makes this Blueberry Bundt Cake so moist! (Yes, I used that word again!)
Eggs – It’s always best to bake with room temperature eggs, so take them out at the same time as your butter.
Vanilla extract – Or, for something different, try almond extract, which has a flavor that complements blueberries really well.
Blueberries – Fresh or frozen, both will work just fine!
Icing sugar – For that sweet, sweet glaze.
Milk or heavy cream – This is the liquid used to make the glaze. For a bright, citrus flavor, try lemon juice instead.

How to Make Blueberry Bundt Cake

1. Prepare

Preheat the oven to 350ºF and grease a Bundt pan.

2. Make the Batter

Combine all of the cake ingredients except for the blueberries in a large bowl, then use an electric hand mixer to beat them until combined. Fold in the blueberries and transfer the batter to your prepared Bundt pan.

3. Bake

Place the Bundt pan in the oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

4. Cool and Turn Out

Let the Bundt cake cool in the pan for about 20 minutes, then carefully turn it out onto a cooling rack.

5. Glaze

Combine the icing sugar, vanilla, and milk or heavy cream in a medium bowl and whisk until there are no lumps. Pour the glaze over the cake and garnish with fresh blueberries.

FAQ

How do you keep blueberries from sinking to the bottom of a cake?

This is a great question! Sometimes it creates a nice layered effect when the blueberries sink, but if you’re not into that, just toss the blueberries in a small amount of flour before adding them to the batter. This helps suspend them in the batter. You can use this trick in any blueberry recipe!

What do you do with a broken Blueberry Bundt Cake?

If you’re not patient and try to turn out your Blueberry Bundt Cake too soon, it might not stay together. This recipe is pretty fail-safe, but if this happens to you, you can press the pieces back together and then pour on the glaze to help everything stick. Once the glaze is poured on, your accident will be much less noticeable!