Dive into a slice of pure delight with this Blueberrylicious Sour Cream Bundt Cake, where juicy blueberries mingle with a tender, buttery crumb and a tangy lemon glaze that will brighten any day. Bursting with berry flavor and the creamy richness only sour cream imparts, this cake is a showstopper for celebrations, brunches, or any time you crave something homemade and heartwarming. Whether enjoyed with a cup of tea or as a sweet centerpiece for a gathering, this cake is all about simplicity, bold flavors, and a touch of nostalgia.

Blueberrylicious Sour Cream Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Blueberrylicious Sour Cream Bundt Cake lies in its straightforward, honest ingredients—each one is there for a reason, working together to make this cake so irresistible. Let’s take a look at what makes every bite special.

All-purpose flour: The backbone of your cake, providing a sturdy yet tender structure.
Baking powder & baking soda: Team leavening! These two ensure the Bundt rises with a gorgeous crumb.
Salt: Just a pinch sharpens all the flavors and balances the sweetness.
Unsalted butter, softened: The key to a rich, melt-in-your-mouth texture.
Granulated sugar: Sweetens the cake and helps create a delicate, crisp crust.
Large eggs: Bind everything together and add golden color.
Vanilla extract: Infuses each bite with cozy, aromatic notes.
Sour cream: The secret to incredible moisture and a slight tang that pairs perfectly with blueberries.
Milk: Loosens the batter just enough for a soft crumb.
Fresh or frozen blueberries: The star ingredient! They burst inside the cake, lending color, juiciness, and bold blueberry flavor.
All-purpose flour (for coating berries): Prevents blueberries from sinking to the bottom of the pan.
Powdered sugar: For that classic, silky-smooth glaze.
Fresh lemon juice: Adds brightness and livens up the glaze.
Lemon zest: Infuses the glaze with fragrant, citrusy notes.

How to Make Blueberrylicious Sour Cream Bundt Cake

Step 1: Prep Your Bundt Pan and Oven

Preheat your oven to 350°F, giving it plenty of time to reach the correct temperature for even baking. Generously grease and flour a 10-inch Bundt pan, making sure to coat every crevice; this will ensure your Blueberrylicious Sour Cream Bundt Cake releases beautifully after baking, holding onto all those elegant ridges!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This not only distributes the leaveners evenly but also helps prevent any lumps, giving you a perfectly light crumb with every slice.

Step 3: Cream the Butter and Sugar

Using a large mixing bowl, beat the softened butter and granulated sugar together until fluffy and pale—this takes about 3 to 5 minutes. This step is crucial, as it creates air pockets in the batter, setting the stage for a soft and airy cake that’s bursting with blueberry goodness.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. This helps keep the batter smooth and emulsified. Follow with the vanilla extract, which gives your Blueberrylicious Sour Cream Bundt Cake its signature cozy aroma.

Step 5: Add Sour Cream and Milk

In a separate small bowl, stir together the sour cream and milk. Alternately add the flour mixture and the sour cream mixture to your butter base, starting and ending with the dry ingredients. Mixing just until combined at each addition ensures a tender crumb without overworking the batter.

Step 6: Fold in the Blueberries

Toss your blueberries with 2 tablespoons of flour to prevent them from sinking, then gently fold them into the batter. Resist the urge to overmix—gentle folds will keep blueberries whole and beautiful throughout your cake.

Step 7: Fill the Bundt Pan and Bake

Evenly spoon the batter into your prepared Bundt pan and smooth out the top. Slide it into the oven, and bake for 55–65 minutes, until a toothpick inserted into the center comes out clean. The aroma will be irresistible, so have patience!

Step 8: Cool and Glaze

Allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely. Once cool, whisk together the powdered sugar, lemon juice, and lemon zest to make a smooth, pourable glaze; then generously drizzle it all over your Blueberrylicious Sour Cream Bundt Cake for that beautiful, tangy final touch.

How to Serve Blueberrylicious Sour Cream Bundt Cake

Garnishes

Let your Blueberrylicious Sour Cream Bundt Cake shine with a scattering of extra fresh blueberries, a sprinkle of lemon zest, or even dusted with a little extra powdered sugar. For special occasions, a few edible flowers or sprigs of mint add a stunning touch.

Side Dishes

Pair this cake with a generous dollop of lightly whipped cream or a scoop of vanilla bean ice cream. For brunch, it’s perfect alongside a fruit salad, or you can serve it with hot coffee or cold lemonade to complement those lemony, blueberry flavors.

Creative Ways to Present

You can slice and serve this cake on a decorative cake stand, or cut it into bite-sized pieces for a festive dessert platter. For another delightful twist, try layering a slice in a glass with Greek yogurt and extra berries for a summery trifle. No matter how you serve it, your Blueberrylicious Sour Cream Bundt Cake is always the star!

Make Ahead and Storage

Storing Leftovers

Once your cake has cooled and the glaze has set, cover it tightly in plastic wrap or keep it in an airtight container. It will stay moist and delicious at room temperature for up to 3 days, making it ideal for baking ahead before guests arrive.

Freezing

If you’d like to save some for later, Blueberrylicious Sour Cream Bundt Cake freezes beautifully. Wrap individual slices or the whole cake (without glaze) in a double layer of plastic wrap, then foil, and freeze for up to 3 months. Add the glaze after thawing for the freshest look and taste.

Reheating

To bring slices back to life, place them at room temperature for about 30 minutes, or gently warm in the microwave for 10–15 seconds. If you love melty glaze, warm your cake slightly and let the icing become ever-so-slightly gooey. Perfect for a cozy treat!

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Don’t thaw frozen blueberries before adding; this helps prevent them from bleeding into the batter and keeps your Blueberrylicious Sour Cream Bundt Cake beautifully marbled.

What if I don’t have a Bundt pan?

You can bake this cake in a standard tube pan or even divide the batter among two loaf pans—just adjust the baking time and check for doneness with a toothpick.

Is the lemon glaze necessary?

While the lemon glaze adds a wonderful brightness and classic finish, you can skip it or swap in a dusting of powdered sugar if you’re after a milder flavor.

Can I make this cake gluten-free?

Yes, substitute a high-quality gluten-free 1-to-1 flour blend in place of the all-purpose flour. Be sure to check that your baking powder and baking soda are also gluten-free for a perfect Blueberrylicious Sour Cream Bundt Cake.

How do I prevent the cake from sticking to the pan?

Be thorough when greasing and flouring your Bundt pan, making sure to reach every nook and cranny. Letting the cake cool in the pan for 10 minutes before inverting also helps it pop out cleanly.

Final Thoughts

Say yes to a slice (or two!) of Blueberrylicious Sour Cream Bundt Cake, and share it with someone who deserves a special treat. Its tender crumb, burst of blueberries, and zingy glaze are bound to bring smiles and requests for seconds. Enjoy baking, sharing, and indulging in this crowd-pleasing favorite!

Blueberrylicious Sour Cream Bundt Cake Recipe

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4.5 from 5 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of blueberries and lemon with this moist and tender Blueberrylicious Sour Cream Bundt Cake. Each bite is bursting with juicy blueberries, and the tangy lemon glaze adds the perfect finishing touch.

Ingredients

Scale

Dry Ingredients:

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1/4 cup milk
2 cups fresh or frozen blueberries
2 tablespoons all-purpose flour (for coating berries)

For the Glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest

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Instructions

Preheat oven and prep pan: Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Mix wet ingredients: In a large mixing bowl, cream butter and sugar, then beat in eggs one at a time. Add vanilla extract. In a small bowl, mix sour cream and milk.
Combine ingredients: Add dry ingredients to the butter mixture alternately with the sour cream mixture. Toss blueberries with flour, then fold into batter.
Bake: Spoon batter into Bundt pan and bake for 55–65 minutes.
Make glaze: Whisk powdered sugar, lemon juice, and lemon zest. Drizzle over cooled cake.