Blueberry Bundt Cake with Sour Cream


My nanny’s easy recipe for blueberry bundt cake with sour cream is extra moist and full of fresh blueberries. You might ditch the cake mix forever! Can be made in loaf pans or muffins pans as well.  Jump to Recipe 

a piece of blueberry sour cream bundt cake with blueberry ripple on a wooden board

Meet my nanny’s Blueberry Bundt Cake recipe – it is delicious! Little fresh blueberries work so well in all cakes as they become soft and juicy and add a wonderful deep purple ripple to the cake batter. My nanny (my granny) was a great baker and she would never touch a cake mix! I mean, check out her red wine chocolate cake! Lady knew what tastes good. 

This easy bundt cake recipe creates a blueberry sour cream cake that’s moist enough to be served without the glaze too if you prefer to save some calories.

a Blueberry Bundt cake with sour cream and blueberry glaze on a wooden cake stand

 

Frozen or Fresh Blueberries?

Although I used fresh blueberries, I’m sure many of you are wondering if you can make this bundt cake with frozen. While I do usually use frozen blueberries because of convenience, they dye my cake batter blue, which is why I prefer using fresh.

If you don’t have fresh blueberries on hand, frozen will work, but be sure to use them straight from the freezer. Because if they thaw, they’ll bleed into the cake batter instead of forming nice ripples. Coat the berries in flour to help prevent them from sinking to the bottom, then quickly add them into the batter and mix as gently and sparingly as possible until combined. 

How to make Blueberry Bundt Cake:

butter and sugar being creamed together to make blueberry bundt cake

Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. This will take a good 4 minutes. Make sure your butter is at room temperature.

Add the eggs ( also at room temperature) one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.

Beat in the vanilla extract, flour and baking powder until well mixed. Add the sour cream ( at room temperature) and mix well until everything is combined and the mixture is light and fluffy.

fresh blueberries being sprinkled on top of cake batter to make blueberry cake

Gently stir in the blueberries by hand until evenly dispersed.

Pour the mixture into the prepared ring mold and smooth over with a palette knife. Bake in the preheated oven for 40 minutes

Sweet Blueberry Glaze Topping

Topping the blueberry bundt cake with a sweet blueberry glaze makes it oh so pretty and photogenic. If you want to skip it, rest assured that the cake is flavorful enough by itself. 

a piece of nanny's blueberry sour cream bundt cake stacked on the the whole bundt cake

This cake also bakes beautifully in a tube pan, if you don’t have a bundt pan. The benefit of baking in a tube pan is that it bakes right side up, as opposed to a bundt pan, which bakes upside down.

Tips: 

  • For best results, use a full-fat sour cream. A lower-fat sour cream will work but know that you are reducing the fat in this cake and this will affect the texture and moistness of the cake to some degree. You could substitute a thick, plain yogurt, such as Greek yogurt. But it will not be the same as using full-fat sour cream in this bundt cake.
  • If you’d like to add a touch of lemon to this cake, add a teaspoon of zest from an organic lemon to the batter. I zest the lemon into the sugar and rub in with my fingertips.
  • This blueberry cake keeps well for several days stored wrapped or covered on the counter. This cake will also freeze well.

For more blueberry desserts: 

Did you make and love this recipe for nanny’s blueberry bundt cake with sour cream? Give it your review below! And make sure to share your creations by tagging me on Instagram!
a slice of nanny's blueberry bundt cake with sour cream
5 from 1 vote
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Blueberry Bundt Cake with Sour Cream

My nanny’s easy recipe for blueberry bundt cake with sour cream is extra moist and full of fresh blueberries. You might ditch the cake mix forever! Can be made in loaf pans or muffins pans as well.

Course Dessert
Cuisine America
Keyword blueberry bundt cake, bundt cake with blueberries, sour cream bundt cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Calories 360 kcal

Ingredients

For The Cake:

  • 350 g unsalted butter at room temperature
  • 350 g caster sugar
  • 6 eggs room temperature
  • 1 tsp vanilla extract
  • 450 g plain flour all purpose or gluten-free
  • 2 tbsp plus 2 tsp baking powder
  • 280 ml sour cream room temperature
  • 250 g fresh blueberries or frozen, see notes plus extra to decorate

For The Blueberry Icing:

  • 1/2 cup blueberries
  • 1 cup icing sugar

Instructions

  1. reheat the oven to 170°C (325°F) Gas 3.
  2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Beat in the vanilla extract, flour and baking powder until well mixed. Add the soured cream and mix well until everything is combined and the mixture is light and fluffy.
  3. Gently stir in the blueberries by hand until evenly dispersed.
  4. Pour the mixture into the prepared ring mold and smooth over with a palette knife. Bake in the preheated oven for 40 minutes, or until golden brown and the sponge bounces back when touched. Leave the cake to cool slightly in the mold before turning out onto a wire cooling rack to cool completely.
  5. When the cake is cold, put it on a serving plate, cover the top and sides with the icing, and decorate with more blueberries. Dust with a light sprinkling of icing sugar
  6. For Making the glaze
  7. Place all ingredients in a food processor or blender and process until smooth. Add more blueberries or powdered sugar as necessary until desired consistency (thick yet pourable). You can strain through a sieve to make it extra smooth, but that’s optional. Use immediately.

Recipe Notes

  • For best results, use a full-fat sour cream. A lower-fat sour cream will work, but know that you are reducing the fat in this cake and this will affect the texture and moistness of the cake to some degree.
  • You could substitute a thick, plain yogurt, such as Greek yogurt. But it will not be the same as using full-fat sour cream in this bundt cake.
  • If you'd like to add a touch of lemon to this cake, add a teaspoon of zest from an organic lemon to the batter. I zest the lemon into the sugar and rub in with my fingertips.
  • This blueberry cake keeps well for several days stored wrapped or covered on the counter. This cake will also freeze well.
 
 

7 Comments

  1. Ein Chormädl! Das ist mir aber sowas von gleich super sympatisch 🙂
    Seit Glee darf man ja offiziell sagen, dass man im Chor singt. Und niemand leicht einen mehr aus. Schön! 🙂

    Alles Liebe und eine tolle Woche,
    Conny

  2. Ha ein Chor-Mädchen das hätte ich ja niemals von dir gedacht! Cool:-) Der Gugl sieht richtig mega lecker aus Kiki!
    Viele liebe Grüße
    Sia

  3. Danke Conny und Sia ! Hehe …Ja Choir-Girl 4 life…Ich hoff ich finde auch in Kanada einen passenden.
    Sonst gründe ich meinen eigenen: The Cake Choir. Kuchen backen mit tralala. Oder so … Paar durchgeknallte Leute werden sich schon finden. :-*

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  6. It’s wild blueberry season here in North Ontario, making this for breakfast tomorrow!

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