Blueberrylicious Sour Cream Bundt Cake Recipe

Imagine sinking your fork into a lusciously moist cake bursting with juicy blueberries and finished with a tangy, sweet lemon glaze. That’s the magic of Blueberrylicious Sour Cream Bundt Cake: every slice is vibrant with real fruit flavor, beautifully tender from sour cream, and practically guaranteed to dazzle at any brunch or dessert table. Whether you’re serving it to loved ones or simply indulging yourself, this cake is the ultimate treat that turns a handful of everyday ingredients into pure, bakery-worthy delight.

this Recipe

Ingredients You’ll Need

You won’t believe how effortlessly this cake comes together with ingredients you likely already have. Each one is selected for maximum taste and texture — from the sour cream giving the crumb its dreamy moistness to the blueberries lending those pops of fresh, fruity color.

• All-purpose flour: A reliable base that gives the cake structure while keeping it light and fluffy.
• Baking powder: The rising star that helps your cake achieve that perfect height and softness.
• Baking soda: Works in tandem with the sour cream, lending beautiful lift and a golden hue.
• Salt: Just a pinch brings out all the flavors and balances the sweetness substantially.
• Unsalted butter (softened): Adds rich flavor and moisture — make sure it’s room temperature for ultra-creamy batter.
• Vegetable oil: Helps keep the cake extra tender and ensures it stays soft for days.
• Granulated sugar: Sweetens the cake and helps create a fine, even crumb.
• Large eggs: Bind everything together and add a bit of extra richness and stability.
• Vanilla extract: Infuses the cake with warming, aromatic depth.
• Sour cream: The secret ingredient! This is what makes your Blueberrylicious Sour Cream Bundt Cake melt-in-your-mouth moist.
• Fresh or frozen blueberries (tossed in flour): Bursting with flavor, and flour-tossing keeps them perfectly suspended throughout the cake.
• Powdered sugar (for the glaze): Ensures a smooth, glossy drizzle that looks as irresistible as it tastes.
• Lemon juice: Zings up the glaze and elevates the blueberry flavor with subtle brightness.
• Vanilla extract (for the glaze): Rounds out the glaze with just a touch of creaminess and warmth.

How to Make Blueberrylicious Sour Cream Bundt Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan — when it comes to Bundt cakes, a well-prepared pan means your cake will release easily, preserving those gorgeous curves and ridges.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick step ensures even distribution, so you won’t get accidental pockets of baking soda or uneven rise in your Blueberrylicious Sour Cream Bundt Cake.

Step 3: Cream the Butter, Oil, and Sugar

In a large mixing bowl, combine the softened butter, vegetable oil, and sugar. Use an electric mixer to beat this mixture until it becomes pale and fluffy—about 3 to 5 minutes. This extra aeration is what gives the cake its light, tender crumb.

Step 4: Add the Eggs and Vanilla

Beat in the eggs, one at a time. Mixing thoroughly after each addition keeps the batter silky smooth. Add the vanilla extract for that signature cozy aroma—a hallmark of every irresistible Blueberrylicious Sour Cream Bundt Cake.

Step 5: Incorporate the Sour Cream

Mix in the sour cream until completely smooth. It should look luscious and thick at this point, ensuring each bite of your cake will be melt-in-your-mouth moist.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to your wet mixture, mixing just until combined. Be careful not to overmix; stop as soon as you stop seeing big streaks of flour for a perfectly tender crumb in your Blueberrylicious Sour Cream Bundt Cake.

Step 7: Fold in the Blueberries

Gently fold in the blueberries that have been tossed with one tablespoon of flour. This simple tip prevents them from all sinking to the bottom, giving you that beautiful, even distribution of juicy berries in every slice.

Step 8: Fill the Pan and Bake

Spoon the batter evenly into your prepared Bundt pan and smooth the top. Slide it onto the center rack and bake for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. That sweet berry aroma is your signal that a Blueberrylicious Sour Cream Bundt Cake is almost ready!

Step 9: Cool and Glaze

Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. While it’s cooling, whisk together powdered sugar, lemon juice, and vanilla extract until you have a smooth, pourable glaze. Drizzle it all over the cooled cake, letting those glossy ribbons flow down the sides.

How to Serve Blueberrylicious Sour Cream Bundt Cake

Garnishes

For that “wow” factor, a simple dusting of powdered sugar or a handful of extra fresh blueberries can really make your Blueberrylicious Sour Cream Bundt Cake pop. If you want a splash of color and zing, grate a little lemon zest over the top just before serving — it’s fresh, fragrant, and totally irresistible.

Side Dishes

Serve each slice with a scoop of vanilla or lemon ice cream, or a dollop of freshly whipped cream for a classic dessert pairing. A mug of hot coffee or an iced latte rounds out the experience, letting the cake’s fruity sweetness truly shine.

Creative Ways to Present

Try slicing the cake into thick wedges and arranging them in a spiral on a pretty platter, or cut into elegant cubes for a brunch buffet. For special mornings, toast slices lightly and serve with a swipe of lemon curd — a fun twist on the usual presentation that will have everyone reaching for seconds.

Make Ahead and Storage

Storing Leftovers

Your Blueberrylicious Sour Cream Bundt Cake will stay wonderfully moist covered at room temperature for up to three days. If your kitchen runs warm, you can refrigerate the cake for longer freshness — just make sure it’s well wrapped or in an airtight container to prevent drying out.

Freezing

Need to save cake for another day? Blueberrylicious Sour Cream Bundt Cake freezes beautifully. Wrap slices tightly in plastic wrap and store in a freezer bag or airtight container for up to three months. When you’re ready to enjoy, thaw the pieces at room temperature (glaze after thawing for best results).

Reheating

If you prefer warm cake, gently reheat individual slices in the microwave for 10 to 15 seconds. For a just-baked feel, pop slices in a 300°F oven for a few minutes. Don’t forget to glaze just before serving to recapture that fresh-from-the-oven taste.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work wonderfully in Blueberrylicious Sour Cream Bundt Cake. Just toss them in flour as directed to prevent them from sinking, and bake straight from frozen without thawing to avoid extra moisture in the batter.

Why do I need to toss the blueberries in flour?

Tossing berries in flour helps suspend them evenly throughout the cake, so each slice is full of juicy fruit and you don’t end up with a blueberry layer at the bottom.

Is it okay to make this cake ahead of time?

Yes! In fact, Blueberrylicious Sour Cream Bundt Cake tastes even better the next day, as the flavors meld together overnight. You can bake it a day ahead and glaze just before serving for peak freshness.

Can I add lemon zest to the batter?

Definitely! Stirring in a teaspoon of lemon zest brightens the flavor and complements the berries beautifully. It’s a delightful way to add citrusy zing if you’re a lemon lover.

What if I don’t have a Bundt pan?

No Bundt pan? No problem! Bake the batter in a large loaf pan or two smaller loaf pans — just keep an eye on the baking time, as it may be a bit shorter. You’ll still get that moist, flavorful result.

Final Thoughts

There’s a special kind of joy in serving up a homemade Blueberrylicious Sour Cream Bundt Cake, whether it’s for family brunch or a cozy afternoon treat. With its orchard-fresh flavor, tender crumb, and gleaming lemon glaze, this cake always earns rave reviews. I hope you give it a try — I promise, it’s every bit as wonderful as it sounds!

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