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Blueberrylicious Sour Cream Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 84 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Blueberrylicious Sour Cream Bundt Cake is a moist, tender cake bursting with fresh blueberries and a subtle tang from sour cream. Perfect for any occasion, this delightful bundt cake combines a rich buttery base with sweet, juicy berries, topped with a light dusting of powdered sugar for an elegant finish.

Ingredients

Cake

  • 1 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh blueberries

For Dusting

  • Powdered sugar, for dusting

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a 10–12 cup bundt pan to ensure the cake doesn’t stick.
  2. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and sugar together until the mixture is light and fluffy, creating a smooth base for the cake batter.
  3. Add Eggs, Sour Cream, and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, add the sour cream and vanilla extract, stirring until everything is well combined for a rich, creamy batter.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently just until combined to avoid overmixing and maintain a tender crumb.
  6. Prepare Blueberries: Toss the fresh blueberries in a small amount of flour to prevent them from sinking to the bottom of the cake, then gently fold them into the batter.
  7. Fill the Bundt Pan: Spoon the batter evenly into the prepared bundt pan, smoothing the top with a spatula for even baking.
  8. Bake: Bake the cake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
  9. Cool the Cake: Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely, preventing sogginess.
  10. Finish and Serve: Once cooled, dust the bundt cake with powdered sugar for a classic and elegant presentation before slicing and serving.

Notes

  • For best results, use fresh blueberries; frozen berries can be used but may release more moisture.
  • Ensure butter is softened to room temperature for easier creaming.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Let the cake cool completely before dusting with powdered sugar to prevent melting.
  • Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://slsrecipes.com/blueberrylicious-sour-cream-bundt-cake-recipe-2/