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.ย
Our blueberry sour cream bundt cake recipe combines the sweetness of blueberries with the tanginess of sour cream.
The result? A perfectly moist and tender bundt cake - the perfect dessert for the summer months when the sweet blueberries are in season.
Check out more delicious bakes: Blueberry Lemon Cake with Sour Cream, Carrot Blueberry Muffins, or Sour Cream Muffins.
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Bundt cake pan
How to measure the capacity of a bundt pan?
I used a bundt cake pan with a diameter of 9 inches/22 cm, a height of 4 ยฝ inches/11 cm, and a 8 cups/1.8 liter 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 โ .
How to prepare a bundt pan for baking?
Butter it well, including all the nooks and crannies, using your fingers or a silicone pastry brush.ย
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.
Check out the Cherry Chocolate Bundt Cake and the Flourless Chocolate Almond Bundt Cake, too.
Recipe ingredients
Fresh blueberries: Juicy blueberries are the star of the cake. Depending on availability, you can use fresh or frozen ones.
Sour cream: You can substitute it with an equal amount of plain Greek yogurt or full-fat plain yogurt. The texture and flavor may vary slightly, but it will still yield a moist and delicious dessert.
Other ingredients: Butter, sugar, eggs, all-purpose flour, baking soda, unsweetened cocoa powder, salt, and confectioner's sugar for the glaze.
See the recipe card for full information on ingredients and quantities.
How to make a blueberry sour cream coffee cake?
Preheat the oven and prepare the pan.
Step #1: 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.
Step #2: Add eggs and sour cream and stir for 1 minute. Scrape the bowl again.ย
Step #3: Mix dry ingredients: flour, cocoa powder, baking soda, and salt in a medium bowl.
Step #4: Add the flour mixture to the butter mixture and stir at low speed until it is just combined. Donโt overmix.ย
Step #5: Mix the blueberries with the remaining flour.
Step #6: Fold them gently into the cake batter.
Step #7: Pour the batter into the prepared pan.
Step #8: Bake for about 50 minutes or until a toothpick or cake tester inserted in the center of the cake comes out clean.ย
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.
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 floured; otherwise, the baked goods will stick to the pan and break when unmolding. Alternatively, you can use a silicon pan that doesnโt need to be prepared.ย
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 itย for up to 3 months.ย 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.
Defrostย in the fridge or on the counter.
Blueberry Bundt Cake with Sour Cream
Equipment
- Bundt cake pan 9 inches/ 22 cm diameter, Note 1
- Stand mixer or electric mixer
- Rubber spatula
- Bowls
Ingredients
Bundt cake (Note 2):
- 1ยพ sticks unsalted butter 7 oz, soft
- 1 cup + 2 tablespoon granulated sugar
- 3 eggs large, at room temperature
- 1 cup sour cream 8 oz, at room temperature 225
- 1โ cups all-purpose flour + extra ยฝ tablespoon for the berries
- 2 tablespoons unsweetened cocoa powder
- ยพ teaspoon baking soda
- โ teaspoon fine sea salt
- 8 oz blueberries
Glaze:
- 1 cup confectionerโs sugar
- 2-4 tablespoons lemon juice as required
Instructions
- Preheat the oven to 350ยฐF/ 180ยฐC. Grease and butter the bundt cake pan thoroughly, including all the nooks and crannies.
Bundt cake:
- Wet ingredients: Beat soft butter and sugar in the stand mixer bowl on medium-high speed for about 2 minutes. Scrape the walls of the bowl with the rubber spatula. Add eggs and sour cream and stir for 1 minute. Scrape the bowl again. 1ยพ sticks unsalted butter + 1 cup + 2 tablespoon granulated sugar + 3 eggs + 1 cup sour cream
- Dry ingredients: Mix flour, cocoa powder, baking soda, and salt in another bowl. Add to the butter mixture and stir at low speed until just combined. Donโt overmix. Scrape the walls of the bowl again if necessary. 1โ cups all-purpose flour + 2 tablespoons unsweetened cocoa powder + ยพ teaspoon baking soda + โ teaspoon fine sea salt
- Blueberries: Mix them with the remaining flour and fold them gently into the cake batter. 8 oz blueberries + ยฝ tablespoon flour
- Bake: Pour the batter into the prepared bundt cake pan and bake in the preheated oven for about 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Rest: Remove from the oven and let it cool in the pan for about 20-30 minutes. Then, carefully invert the pan onto a wire rack to release the cake. Allow to cool completely before glazing.
Glaze:
- Mix the confectionerโs sugar with 1-2 tablespoons of lemon juice. Add more lemon juice if necessary; the glaze should be thick yet slightly pourable. Pour over the bundt cake and let it set. 1 cup confectionerโs sugar + 2-4 tablespoons lemon juice
Notes
- Bundt cake pan: I used a bundt cake pan with a diameter of 22 cm/9 inches, a height of 4 ยฝ inches/ 11 cm, and an 8 cups/ 1.8 liter 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 โ . - Always use a digital kitchen scale in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).ย
- Storage: 3 days at room temperature (airtight container) or 5 days in the refrigerator (airtight container). Freeze well-packed for up to 3 months.
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