If you’re on the hunt for a cake that truly celebrates fresh flavors and moist, tender crumb, look no further than this Blueberrylicious Sour Cream Bundt Cake Recipe. Bursting with juicy blueberries and enriched by the tangy creaminess of sour cream, this cake offers a delightful balance of sweetness and zest that will have you reaching for seconds. Every bite melts in your mouth with buttery richness, while the golden crust provides just the right amount of texture. It’s a guaranteed crowd-pleaser that feels as special as a fancy dessert but comes together with surprisingly simple ingredients and steps.

Blueberrylicious Sour Cream Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might be pantry staples, but each one plays a crucial role in making this cake unforgettable. From the creamy butter that keeps the crumb soft to the fresh blueberries adding vibrant bursts of flavor and color, it all comes together harmoniously.

Unsalted butter, 1 cup: Room temperature butter creates a light, fluffy batter perfect for a tender crumb.
Sugar, 1 1/2 cups: Sweetens the cake evenly and helps with moisture retention for a soft texture.
Eggs, 3 large: Provide structure and richness, binding the ingredients perfectly.
Sour cream, 1 cup: Adds moistness and a subtle tang that brightens the flavor.
Vanilla extract, 2 teaspoons: Enhances the overall flavor with warm, inviting notes.
All-purpose flour, 2 1/2 cups: The base of the cake, providing structure and balance.
Baking powder, 1 teaspoon: Helps the cake rise and become wonderfully fluffy.
Baking soda, 1/2 teaspoon: Reacts with sour cream to give a tender rise and soft crumb.
Salt, 1/2 teaspoon: Balances the sweetness and enhances all the flavors.
Fresh blueberries, 1 1/2 cups: Adds juicy pops of freshness and a beautiful pop of color.
Powdered sugar, for dusting: A simple finishing touch that adds elegance and a hint of sweetness.

How to Make Blueberrylicious Sour Cream Bundt Cake Recipe

Step 1: Prepping the Pan and Oven

Start by heating your oven to 350°F (175°C). Grease your bundt pan generously and dust it with flour—this step ensures your gorgeous cake slips right out after baking without any sticky surprises.

Step 2: Creaming Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar together until the mixture becomes light, fluffy, and pale. This aeration is key to creating that tender, melt-in-your-mouth texture that’s so satisfying.

Step 3: Adding Eggs, Sour Cream, and Vanilla

Beat in the eggs carefully, one at a time, making sure each one is well incorporated before adding the next. Then, stir in the sour cream and vanilla extract. The sour cream brings a luscious moistness while the vanilla adds aromatic depth.

Step 4: Whisking Dry Ingredients

In a separate bowl, whisk together your flour, baking powder, baking soda, and salt. This combines the leavening agents evenly, making sure the cake rises beautifully without any unpleasant aftertastes.

Step 5: Combining Wet and Dry Ingredients

Gradually fold the dry ingredients into your wet mixture, mixing just until combined to keep your batter light and airy. Overmixing can lead to a denser cake, so gentle is the name of the game here.

Step 6: Folding in Blueberries

Before adding the blueberries to the batter, toss them lightly in flour to prevent them from sinking during baking. Then gently fold the blueberries in, ensuring they stay whole and distribute evenly throughout the cake.

Step 7: Baking

Pour the batter carefully into your prepared bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The aroma during this time is utterly irresistible!

Step 8: Cooling and Finishing

Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely. Once cooled, dust with powdered sugar to add an elegant, sweet finishing touch.

How to Serve Blueberrylicious Sour Cream Bundt Cake Recipe

Garnishes

This cake shines on its own, but sprinkling a touch of powdered sugar or a few fresh blueberries on top adds a charming flair. You can even drizzle a light glaze of lemon or vanilla icing for an added tangy sweetness and an eye-catching finish.

Side Dishes

This Blueberrylicious Sour Cream Bundt Cake Recipe pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you want to keep things light, a side of fresh berries or a hot cup of tea or coffee complements it wonderfully.

Creative Ways to Present

For special occasions, serve slices with a drizzle of warm berry compote or a sprinkle of toasted nuts for extra crunch. You can even layer slices between a dessert platter with other seasonal fruits and light cheeses to elevate your dessert table.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap the cake tightly in plastic wrap or place it in an airtight container to keep it fresh. Stored this way, it will stay moist and delicious for up to 3 days at room temperature.

Freezing

If you want to enjoy this Blueberrylicious Sour Cream Bundt Cake Recipe at a later time, freezing is your best friend. Wrap the cake tightly in plastic wrap followed by aluminum foil and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

To revive the cake’s soft texture, warm individual slices in the microwave for about 15 seconds or place them in a low oven (around 300°F) wrapped loosely in foil for 10 minutes. This refreshes the flavors and gives you that just-baked feel.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just be sure to toss frozen blueberries in a bit of flour to help prevent them from sinking and bleeding too much color into the batter. They work wonderfully when fresh aren’t available.

Is sour cream essential in this recipe?

Sour cream adds tanginess and moisture that keep the cake extra tender but if you don’t have it, Greek yogurt is a good substitute in equal parts, bringing similar richness and texture.

Can I make this cake dairy-free?

You can try substituting the butter with a plant-based alternative and use a dairy-free sour cream or coconut yogurt, but keep in mind that some subtle changes in flavor and texture might occur.

Why did my cake sink in the middle?

This often happens if the cake is underbaked or if the oven temperature is too low. Always test with a toothpick and make sure your oven is properly preheated for the best rise.

How do I prevent blueberries from sinking?

Coating the blueberries lightly with flour before folding them into the batter creates a barrier and helps suspend them evenly throughout the cake.

Final Thoughts

There’s something truly heartwarming about baking a cake that tastes like a little burst of sunshine in every bite. The Blueberrylicious Sour Cream Bundt Cake Recipe not only delivers on flavor but brings joy to your kitchen with its effortless preparation and stunning results. I can’t wait for you to enjoy the tender crumb, juicy berries, and sweet aroma that make this cake a forever favorite. Trust me, once you try it, it’ll quickly become one of your go-to recipes for any occasion.