blueberry bundt cake

I made this Sour Cream Blueberry Bundt Cake over the weekend and couldn't wait to share the recipe! It's CRAZY moist, soft and loaded with fresh blueberries!

Sour Cream Blueberry Bundt Cake

butter, room temperature

sugar

eggs

vanilla

sour cream

salt

baking powder

flour

blueberries (fresh or frozen and thawed)

butter, melted

milk

In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.

Turn mixer to low and mix until the flour until just combined.

Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.

In a medium bowl whisk together the butter, powdered sugar, vanilla, and 1 tablespoon of milk. Add an additional tablespoon of milk if you would like a thinner icing.

Drizzle the icing on the cake when mostly cooled.

Icing

This Blueberry Pancake Bundt Cake is moist, fluffy, and bursting with juicy blueberries! It&#039;s made with pancake mix for a quick and easy dessert or breakfast!

Blueberry Pancake Bundt Cake

buttermilk ((*see notes for DIY))

white sugar

tsp vanilla extract ((optional))

lemon

pancake mix ((*see notes for DIY))

½ tsp baking soda

¼ tsp ground cinnamon ((optional))

sugar glaze ((optional))

Pre-heat oven to 350ºF (180ºC). Grease a 9-inch bundt pan generously with oil and dust with flour.  This will prevent the cake from sticking.

To a medium mixing bowl, mix together buttermilk, eggs, oil, sugar, lemon zest, and vanilla extract (if using).

To a small bowl, mix the flour with baking soda and cinnamon (if using).

Add dry ingredients into the wet and mix together just until combined. Don&#39;t overmix! Stir in the blueberries.

Pour the mixture into the greased pan and bake for 45-50 minutes, until a toothpick comes out clean. If the cake is getting very brown on the top and is still not cooked at the bottom, cover it with aluminum foil. I find that in the last 10 minutes I always have to do that.

When ready, take the cake out of the oven and let it cool in the pan for exactly 10 minutes (set a timer). Use a table knife to gently push the cake away from the sides of the pan. Then place a wire cooling rack (or a plate) over the base of the cake and invert the pan to release. Let it cool completely before icing and serving.

This blueberry sour cream bundt cake is moist, flavorful, and bursting with blueberry flavor! It&#39;s perfect for breakfast or dessert.

Blueberry Sour Cream Bundt Cake Recipe

all-purpose flour (270 grams)

baking powder (10 grams)

kosher salt (3 grams)

½ teaspoon baking soda (3 grams)

unsalted butter (113 grams, room temperature (1 stick))

sugar (250 grams)

eggs (150 grams, room temperature)

sour cream (227 grams, room temperature)

blueberries (340 grams, fresh or frozen)

sugar (226 grams)

milk (57 grams)

pure vanilla extract (4 grams)

Preheat

Preheat oven to 350°F. Grease and flour a 10-cup bundt pan. Set aside.

Combine

In a medium bowl, combine the flour, baking powder, salt, and baking soda. Set aside.

Cream

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 1 minute. Add in the eggs and continue to beat for another minute. Add in the sour cream and beat until a smooth mixture has formed.

Stir

Add the flour mixture into the wet mixture and stir just until the flour is incorporated. Fold in the blueberries. Pour the batter into the bundt pan.

Bake

Place into the preheated oven and bake for 70-85 minutes, or until a toothpick comes out clean or with moist crumbs. Remove from the oven and set on a cooling rack to cool for 20 minutes.

Cool

Once partially cooled, invert the cake onto a plate or cake stand and let cool completely.

Whisk

While the cake is cooling, make the glaze by whisking the glaze ingredients together in a medium bowl until smooth. If the glaze is too thick, add more milk, 1 teaspoon at a time, until the desired consistency is reached.

Glaze

Once the cake is cooled, drizzle glaze over top. Garnish with fresh blueberries if so desired. Slice and serve!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1634486667/efkhoalyptpiulrszoh9.mp4

This easy blueberry bundt cake is so easy to make and makes for a wonderful centerpiece for any occasion. Made with fresh blueberries, it’s bursting with flavor.

Blueberry Bundt Cake

Moist lemony bundt cake filled with fresh, sweet blueberries and topped with a tart lemon glaze.

Fresh Blueberry Lemon Bundt Cake

cake flour

baking soda

salt (I use Diamond kosher salt)

Zested rind of 2 large lemons (colored part only, removed with zester or grater)

lemon extract

buttermilk, shaken

blueberries

lemon (colored part only, removed with zester or grater)

confectioners' sugar

lemon juice

unsalted butter, melted ((½ stick))

kosher salt

Preheat oven to 350º. Generously butter and flour a 12-cup capacity Bundt cake pan, tap out excess flour. Set aside.

Sift flour, baking soda and salt onto a large sheet of wax paper, set aside. In large bowl of stand mixer, beat butter, sugar and lemon zest until light and fluffy. Add eggs one at a time, mixing after each, and lemon extract. Beat 3 minutes until mixture is thick and smooth.

Add the sifted ingredients alternately with the buttermilk, mixing well to combine. Add in this order, mixing after each addition: dry, wet, dry, wet, dry.

Toss blueberries with flour to coat. Use wooden spoon to stir into batter gently and evenly. Spoon batter into prepared pan and bang on counter a few times to settle batter. Smooth top with spatula. Bake for 55 to 60 minutes until toothpick inserted comes out clean.

Make glaze while cake bakes. Put sugar and lemon zest in food processor and pulse several times to combine well. With machine running, add lemon juice and melted butter through tube, blend well until smooth. Keep room temp until ready to use.

Let cake cool on rack for 10 minutes, gently invert cake onto rack. Place rack on a cookie sheet and brush lemon glaze all over warm cake, reapplying glaze as it drips onto cookie sheet. Let cake cool completely before serving.

Shared this with our neighbors and got rave reviews. Truly delicious!

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The most viewed blueberry bundt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine