Blueberry Bundt Cake with Sour Cream

Make this moist and delicious blueberry bundt cake with sour cream; your whole family will love it. This is an easy blueberry sour cream coffee cake recipe you can whip up in no time. 

Our blueberry sour cream bundt cake recipe is a mouthwatering treat that combines the sweetness of blueberries with the tanginess of sour cream.

The result? A perfectly moist and tender bundt cake that will leave you craving for more, the perfect dessert for the summer months when the sweet blueberries are in season.

Whether serving it for a special occasion or simply indulging in a well-deserved dessert, this blueberry sour cream coffee cake will surely impress.

Check out more delicious bakes: Blueberry Lemon Cake with Sour Cream, Carrot Blueberry Muffins, or Sour Cream Muffins.

Jump to recipe

• Bundt cake pan
• Recipe ingredients
• How to make a blueberry sour cream coffee cake?
• Expert Tips
• Recipe FAQ
• How to store?
• More bundt cakes
• More blueberry desserts
• Blueberry Bundt Cake with Sour Cream

Bundt cake pan

Capacity

• I used a bundt cake pan with a diameter of 22 cm/9 inches, a height of 11 cm/ 4 ½ inches, and a 1.8 liter/ 8 cups capacity.
• To measure the capacity of your pan, fill it with water to the brim, then measure the water using a measuring cup. 
• If you use a large bundt pan, the cake will be flatter and bake a bit quicker; make sure to check. If using a larger pan, you can also increase the amounts of ingredients by ⅓.

How to prepare a bundt pan for baking?

• Butter it well, including all the nooks and crannies using your fingers or a silicon pastry brush. 
• Sprinkle 1-2 tablespoons of flour into the pan and shake it around to ensure that the insides of the pan are evenly coated. Turn it over the sink and pat it gently to remove the excess flour.

How to unmold a bundt cake?

• Let the freshly baked and still fragile cake cool in the pan for 20-30 minutes; it might break if you try to unmold it too soon. 
• Place a wire rack on the pan and invert the pan with the rack. The cake should easily slide out. Let it cool completely on the rack. 

Recipe ingredients

• Fresh blueberries: Juicy blueberries are the star of the cake. Depending on availability, you can use fresh or frozen ones (See Recipe FAQ).
• Sour cream: The addition of sour cream lends incredible moisture, richness, and a subtle tanginess to the cake. 

• Butter: Softened unsalted butter. 
• Granulated sugar
• Three large eggs bind the ingredients together and add moisture to the cake. They must be at room temperature.

• All-purpose flour provides structure and stability to the cake. Alternatively, use cake flour if available.
• Baking soda is used as a leavening agent that helps baked goods rise.
• Unsweetened cocoa powder adds a bit of chocolate flavor to the cake, complementing the sweetness of the blueberries. 
• A pinch of salt enhances the flavors in the cake.

• Confectioner’s sugar/ powdered sugar/ icing sugar and a bit of lemon juice for the glaze.

How to make a blueberry sour cream coffee cake?

• Preheat the oven and prepare the pan.

• Wet ingredients: Beat the soft butter and the sugar in the bowl of a stand mixer on medium-high speed for about 2 minutes (alternatively, use a large bowl and an electric mixer). Scrape the walls of the bowl with a rubber spatula (1).
• Add eggs and sour cream and stir for 1 minute. Scrape the bowl again (2). 

• Dry ingredients: Mix flour, cocoa powder, baking soda, and salt in a medium bowl (3).
• Add the flour mixture to the butter mixture and stir on low speed until just combined (4). Don’t overmix. 

• Blueberries: Mix them with the remaining flour (5) and fold them gently into the cake batter (6).

Bake: Pour the batter into the prepared pan (7) and bake in the preheated oven for about 50 minutes or until a toothpick or cake tester inserted in the center of the cake comes out clean (8). 

• Cool the blueberry sour cream bundt cake in the pan for about 20-30 minutes. Invert the pan onto a cooling rack to release the cake. Allow to cool completely before glazing.

• Glaze: Mix the sugar with enough lemon juice in a small bowl to get a thick yet slightly pourable glaze. Pour the glaze on top of the cake and let it set.

Expert Tips

The most important tip: Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab) in baking to ensure the best results. Baking is a science, and it requires accuracy.

• Although I measured all the ingredients first in grams and then in cups, I still strongly recommend using the metric system; the way you measure the flour and the butter can be so different from mine.

Preparing the pan: Even a nonstick baking form needs to be thoroughly greased and flour; otherwise, the baked goods will stick to the pan and break when unmolding. Alternatively, you can use a silicon pan that doesn’t need to be prepared. 

Room temperature: The eggs and the sour cream should be at room temperature, and the butter needs to be soft. They will create a smooth emulsion that traps the air in the batter. This air will expand during baking, making the baked goods light and fluffy.

Bake the sour cream cake immediately after stirring the ingredients to ensure a proper rising. The oven needs to be preheated, and the pan must be prepared before mixing the batter.

Recipe FAQ

How to store?

• Room temperature: Wrap the sour cream blueberry bundt cake lightly in a paper towel, and place it in an airtight container at room temperature; it will be great for about three days.

• Refrigerated, it will keep for about five days. The cake will become a bit denser but still be delicious.

• Freeze it for up to 3 months. 
  • Freeze the whole cake, wrapped in plastic, and then in foil.
  • Freeze individual slices on a baking sheet or large plate in a single layer. Once solid, wrap them in plastic or aluminum foil and place them in freezer bags or airtight containers.
  • Defrost in the fridge or on the counter.

More bundt cakes

More blueberry desserts