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 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.
(Can’t get enough blueberries? Try my Blueberry Hand Pies too!)
Here’s what you’ll need to make this Blueberry Bundt Cake recipe:
Flour – Just your standard, all-purpose flour works here.
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
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.
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.
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.
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!
What are some other blueberry recipes that are reader favorites?
More Reader Favorite Cake Recipes
Here are some more reader favorites to try:
Blueberry Bundt cake
- 2 1/3 cups flour
- 1 cup sugar
- 1 tsp. Baking soda
- 1/2 tsp. Salt
- 1/2 tsp. Baking powder
- 1/2 cup butter softened
- 3/4 cup milk
- 3/4 cup sour cream
- 2 eggs
- 1 tsp. Vanilla
- 1 1/2-2 cups frozen or fresh blueberries
- 2 1/2 cups icing sugar
- 1 tsp. Vanilla
- 3-5 tbsp. Milk or heavy cream
- Preheat oven to 350 degrees F. Grease Bundt pan.
- In a large bowl, add all cake ingredients except blueberries. With an electric mixer, beat 30 seconds on low until all ingredients are combined. Then, turn the speed up to medium and beat an additional 2-3 minutes.
- Next, stir the blueberries into the cake batter. Once combined, pour the batter into a Bundt pan.
- Bake for 50-60 minutes, until a toothpick or cake tester comes out clean in the center.
- When the cake is done, leave to cool in the pan for 15-20 minutes before turning out onto a cooling rack.
- Make the glaze by whisking all ingredients together in a medium bowl until desired consistency is reached. Pour onto cooled cake. Add additional fresh blueberries if desired. Let set before serving.