Go Back
Print
a slice of nanny's blueberry bundt cake with sour cream

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.