If you’re looking for a delicious dessert that brings family together, this Blueberry Sour Cream Bundt Cake is just the ticket! I remember baking this with my daughter, Emma, who insisted on adding extra blueberries because she loves them so much. The result? A moist, flavorful cake that disappeared in no time.
Table of Contents
Why You’ll Love It
- It’s incredibly moist thanks to the sour cream.
- The blueberries burst with flavor in every bite.
- It’s a showstopper for any gathering.
Pure Comfort
This cake is pure comfort food. The combination of tangy sour cream and sweet blueberries creates a delightful balance that makes every slice a treat. Plus, it’s perfect for breakfast or dessert!
What You Need
- 2 sticks 1 cup unsalted butter, softened – or use margarine for a dairy-free option
- 400 g 2 cups granulated sugar
- 4 4 large eggs
- 1 tsp 1 teaspoon vanilla extract
- 8 oz 1 cup sour cream – or Greek yogurt for a lighter option
- 360 g 3 cups all-purpose flour
- 1 tsp 1 teaspoon baking powder
- 1 tsp 1 teaspoon baking soda
- 1/2 tsp 1/2 teaspoon salt
- 10 oz 2 cups fresh blueberries – or frozen, just thaw and drain
- 1 tbsp 1 tablespoon lemon zest – adds a nice brightness
Time to Cook
Prep: 20 minutes | Cook: 60 minutes | Total: 1 hour 20 minutes | Difficulty: Easy | Make-Ahead: Yes, it keeps well for up to 3 days.
Steps to Make It
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. This will help the cake slide out easily once it’s baked.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-5 minutes. You’ll know it’s ready when the mixture is pale and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and sour cream. The batter will be smooth and creamy, which is just what you want.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries and lemon zest. You want to keep those blueberries whole, so use a spatula to carefully mix them in without crushing them.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. The aroma will be irresistible!
- Serve the cake as is, or dust with powdered sugar for a little extra sweetness. It’s perfect for any occasion!
Make It Perfect
- Make sure your butter is at room temperature for easier mixing.
- If using frozen blueberries, toss them in a bit of flour before adding to the batter to prevent sinking.
- For a fun twist, add a lemon glaze on top after the cake cools.
Mix It Up
- Try adding a cup of chopped walnuts or pecans for some crunch.
- Swap blueberries for raspberries or chopped strawberries for a different flavor.
Perfect Partners
- Serve with whipped cream or vanilla ice cream.
- Pair with a cup of tea or coffee for a delightful afternoon treat.
💡 For more recipes, follow me on Facebook and Pinterest.
FAQs
Can I make this cake ahead of time?
Absolutely! It can be made a day in advance and stored at room temperature.
How do I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days.
Can I freeze this cake?
Yes, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap.
What can I substitute for sour cream?
You can use Greek yogurt or buttermilk as a substitute.
Why is my cake sinking in the middle?
This can happen if the batter is overmixed or if the oven temperature is too low.
Conclusion
This Blueberry Sour Cream Bundt Cake is a classic dessert that everyone will love. With its moist texture and bursting blueberries, it’s sure to become a family favorite. Give it a try and enjoy a slice of happiness!
Blueberry Sour Cream Bundt Cake Moist Classic Dessert
Equipment
- bundt pan
- Oven
- Mixing Bowl
- Spatula
Ingredients
Main
- 2 sticks unsalted butter softened – or margarine for dairy-free option
- 400 g granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 8 oz sour cream or Greek yogurt for lighter option
- 360 g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 10 oz fresh blueberries or frozen, thawed and drained
- 1 tbsp lemon zest adds brightness
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to prevent sticking.
- In a large bowl, cream together softened butter and sugar until pale and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and sour cream until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing until just combined.
- Gently fold in blueberries and lemon zest, taking care not to crush the blueberries.
- Pour batter into prepared Bundt pan and smooth the top with a spatula.
- Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
- Serve as is or dust with powdered sugar if desired.