This deliciously soft and crumbly sour cream blueberry bundt cake is chock-full of fresh (or frozen!) blueberries and topped with a simple sugar glaze.

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Removing a slice of blueberry bundt cake.

About Blueberry Bundt Cake

Bundt cakes are known for their rich texture and how easy they are to make, and both of those couldn’t be more true for this sour cream blueberry bundt cake.

Plus, this cake is absolutely stunning with just a simple sugar glaze and a few fresh blueberries, making it a great addition to any potluck, holiday, or dinner party.

How long is this blueberry cake good for?

Once prepared, this cake can be stored in a sealed container on the counter for up to two to three days.

And keep in mind, many baked goods taste better the day after baking, and this cake is no exception.

Can you freeze this bundt cake?

Yes, you totally can! Cakes are amazing for freezing.

Once prepared and cooled, wrap the whole cake (or individual pieces) in plastic wrap, then store it in a sealed container or a freezer bag for up to six months.

When ready to eat, transfer the pound cake to the refrigerator to thaw overnight, then place it on the counter to come to temperature.

Top down view of bundt cake decorated with sugar glaze and blueberries.

Can you use frozen blueberries?

Yes, you can, but it takes a little extra preparation.

First off, do not thaw the blueberries. Freezing and thawing blueberries will change their structure, causing them to be quite mushy and extra juicy. Using thawed berries will likely turn your cake blue and give the cake a more “universal” blueberry flavor instead of the small pockets of flavor you get from using fresh fruit.

Secondly, toss and completely coat your frozen blueberries in flour. This will help the blueberries remain “contained” to their shape while also stopping any extra fluid the frozen blueberries carry from impacting the consistency of the batter. Plus, it’ll help keep the cake looking pretty.

And for third, be careful when mixing in the blueberries. You don’t want to overmix because you’ll strip off the flour coating.

Sour cream blueberry bundt cake with glaze and blueberries on top.

What does sour cream do for cakes?

This is not just a recipe for bundt cake, but a sour cream bundt cake, which means that all the qualities you love about bundt cakes (dense, crumbly, and delicious) are kicked up another level thanks to the sour cream.

Sour cream is one of the dairy products with the highest fat, and in baking, the amount of fat will shorten the gluten strands. This process is what makes baked goods softer and more “tender.”

What type of cake pan should you use?

This recipe is designed for a bundt cake pan, and you can you any variety (simple, decorative, etc) that’s at least 10 inches in diameter or has 10-15 cups capacity. I personally used this 10-inch classic bundt cake pan.

Side view of slice of blueberry bundt cake.

Tips for ensuring cake release

One of the trickiest (and potentially devastating) parts of cake making is ensuring that the cake will cleanly release from the pan. And this problem increases ten-fold when you’re dealing with a deep, decorative bundt cake pan.

But fear not! There are a couple of tips, methods, and tricks to help ensure that the tops and sides of your cake are as pretty as the bundt pan itself.

Properly inspect and prep your bundt cake pan for baking, which means:

  • Check the condition of your bundt cake pan. Most modern bundt pans come with a nonstick coating, but continued use or certain methods of cleaning (like the dishwasher) can erode this layer away. For tips on checking the condition of your bundt cake pan, see this article: When to Throw Away Nonstick Pans. It’s written for items like frying pans, but the same basic concepts can apply to any cookware with a coating.
  • Coat the pan with either baking spray, homemade cake release, or coating the pan with butter and dusting it with flour. If you’re the type that tends to have bad luck with cakes releasing – and there’s no shame in that, because I’m raising my hand right along with you – feel free to be generous in how much you use. The worst thing that will happen is that the outside of the cake might appear a darker color, but that’s much better than releasing your cake only to find that half the cake is still stuck inside the pan.
  • For best results, wait to coat your cake pan with the above methods until just before you’re ready to pour in the batter. So prepare the batter, coat the pan, then pour.

Once baked, help a stubborn cake release from the pan by:

  • Always allow the cake to cool completely in the bundt cake pan before attempting to release it. Be prepared that this may take a while. You can try to speed up the process by placing the cooling cake in the refrigerator.
  • Place the bundt cake pan (with the cake still inside) in the freezer for 30 minutes. This should cause the cake itself to shrink, helping it pull away from the sides of the pan and allow for easy release. You can repeat this step as needed until the cake has enough room to release. And don’t worry, the cake will bounce back to its intended size as it comes to room temperature.
  • Submerge the top half of the bundt cake pan in hot water (and just to be clear, submerging the top half of the pan means keeping the bottom of the cake facing toward the ceiling). This should help the material of the bundt cake pan expand, pulling it away from the cake and allowing for an easy release. This method is sort of the opposite of freezing and whether either method works could depend on the type of cake or the material of the bundt cake pan.
  • If you have a thin spatula made of silicone or soft plastic (avoid sharp metal objects) you can gently poke around the exposed bottom and sides of the cake to help free some areas it may be stuck. However, this method has iffy results, since you can only safely access a small portion of the cake.
  • When in doubt, let gravity do the work. If you’ve tried the above methods and the cake still won’t drop, place a few kitchen towels on a wire cooling rack and rest the bundt cake pan, cake side down, on top of the towels. The cake may just need the help of its own weight and the towels will help cushion (and lessen the distance) as the cake falls out of the pan in its own time.
Fork piercing a slice of sour cream bundt cake.

Notes & tips for blueberry bundt cake

  • When making cakes like this, I highly recommend using a stand mixer with a flat beater or flat edge attachment. These are ideal for working with large amounts of batter and efficiently creaming butter and sugar. You can read more about different types of attachments here: Which beater do I use?

More delicious cake recipes

How to make blueberry bundt cake

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a medium bowl, mix together the following ingredients: flour, baking soda, salt, and baking powder. Set the bowl aside for now.

Step 2 – Using a stand mixer (or hand mixer + large bowl), cream together the sugar and butter until nice and fluffy.

Step 3 – Turn off the mixer and add the mixed dry ingredients and the milk, sour cream, eggs, and vanilla to the bowl. Turn the mixer back on and mix until the ingredients are incorporated. Stop the mixer again and use a spatula to gently scrape together any wayward ingredients.

Step 4 – Add the blueberries to the bowl, then use a spatula to gently fold them into the batter.

Step 5 – Grease a 10-inch bundt cake pan and pour in the cake batter.

Step 6 – Bake!

Step 7 – Once the cake is baked and cooled, mix up the mixing by whisking together the powdered sugar, vanilla, and heavy whipping cream in a small bowl.

Step 8 – Decorate the cake with the sugar glaze as desired.

Step 9 – Serve and enjoy!

Recipe Details

Removing a slice of blueberry bundt cake.
5 from 1 vote

Blueberry Bundt Cake

25 mins prep + 1 hr cook + 1 hr 20 mins Cooling Time
393 kcal
Yields: 12 slices
This deliciously soft and crumbly sour cream blueberry bundt cake is chock-full of fresh (or frozen!) blueberries and topped with a simple sugar glaze.

Ingredients 

Blueberry Bundt Cake
Glaze

Instructions

For the Blueberry Bundt Cake
  • Preheat oven to 350 degrees F.
  • In a medium bowl, sift together flour, baking soda, salt, and baking powder. Set bowl aside.
  • Using a stand mixer with a flat beater (or a hand mixer + large bowl), cream together the sugar and butter on medium high speed until fluffy, about 5-7 minutes.
  • Turn off mixer and add the dry ingredients, milk, sour cream, eggs, and vanilla. Return mixer to medium speed and mix until ingredients are just combined, about 2-3 minutes. Turn off mixer and use a spatula to scrape the sides of the bowl, mixing in any wayward ingredients.
  • Add blueberries to bowl and use a spatula to gently fold them into the dough.
  • Generously grease a 10 inch bundt cake pan with baking spray, then pour in cake batter. Use a spatula gently smooth out the top into an even layer.
  • Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean (no crumbs).
  • Remove cake from oven and allow to cool completely, still in the bundt cake pan, on a wire cooling rack. Prepare glaze while cake is cooling.
For the Glaze
  • In a small bowl, whisk together powered sugar, vanilla, and heavy whipping cream until smooth.
  • Check for consistency – if glaze is too thin, add 1 tablespoon of powdered sugar at a time until desired thickness is reached. If glaze is too thick, add 1 teaspoon of heavy whipping cream until glaze is workable.
Putting it all together
  • Once cake as cooled completely, gently release cake from pan. Using a spoon, drizzle glaze on top of bundt cake. Allow glaze 20 minutes to set before serving.
  • Serve blueberry bundt cake immediately.

Nutrition

Serving: 1slice | Calories: 393kcal | Carbohydrates: 64g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 222mg | Potassium: 116mg | Fiber: 1g | Sugar: 44g | Vitamin A: 461IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy