This blueberry sour cream bundt cake is moist, tender, and bursting with fresh blueberries! It's topped with a bright lemon glaze and super easy to make! This bundt is sure to be the star of any summer get together!
If you love fresh, summer blueberries as much as I do, be sure to check out the rest of our blueberry recipes!
You just need a few simple ingredients to make this summery blueberry sour cream bundt cake!
- Cake Flour - I always use cake flour in my cakes because it makes them super soft and tender, but all purpose flour also works great!
- Almond Flour - I love substituting a portion of the flour for almond flour in all my baked goods! It helps keep the cake super moist and tender! It's totally optional, but if you keep almond flour on hand it's a must.
- Sour Cream - The sour cream keeps this bundt cake super moist while also adding a bit of tang! You always want to use full fat sour cream in baking for the best results! You could also use plain full fat yogurt or whole milk!
- Blueberries - I always prefer to use fresh blueberries, but you can also use frozen! This cake would also be delicious with fresh blackberries!
- Lemon Juice & Zest - Nothing beats the flavor of fresh lemon juice! However, you can sub bottled lemon juice for the glaze and lemon extract for the zest if desired.
How to Make a Bundt Cake
Preheat oven to 375°F.
In a small bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt.
Remove about ¼ cup of the dry ingredients and toss with the blueberries to coat. This helps keep the blueberries evenly distributed throughout the cake.
In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, vanilla, and lemon zest until smooth.
Fold in the dry ingredients until almost fully combined.
Then add in the sour cream and mix until fully combined and smooth. The batter will be thick.
Gently fold in the blueberries.
Prepare your pan by spraying thoroughly with a vegetable oil based pan spray.
Evenly pour the cake batter into your prepared pan. You'll need to gently spread it into an even layer.
Bake at 375°F for 40-50 minutes or until a cake tester inserted near the middle of the cake comes out clean. Note: Pans with a darker interior will cook faster, as will a smaller 5-6 cup bundt pan. Start checking at 30-35 minutes in those cases.
Remove from the oven and let the cake rest in the pan for 1-2 minutes. Use a butter knife and gently slide it between the cake and pan around the edges and the center hole. Place a cooling rack on top of the bundt pan and turn over. It should fall right out but if it doesn’t let it sit for a couple minutes and then tap the top of the pan to gently coax it out of the pan. Allow the cake to cool completely before glazing.
To make the glaze, whisk together the powdered sugar and melted butter. Add lemon juice 1 teaspoon at a time until desired consistency is reached.
Drizzle the lemon glaze over the top of the blueberry sour cream bundt cake and enjoy!!
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
Tips & Tricks
Using a high quality non-stick bundt pan will increase your odds of the cake sliding cleanly out of the pan! I only use Nordic Ware bundt pans because they’re extremely well made and won’t break the bank. You can also find them on sale all the time! For this cranberry bundt cake I used my classic 12 cup bundt pan.
You also want to use a good pan spray! I love Everbake Pan Spray or Baker's Joy, but any vegetable oil spray will work. You do not want to use butter though as the milk solids can solidify during baking and cause your cake to stick in some of the smaller crevices.
This recipe is designed for a 10-12 cup bundt pan. Simply halve the recipe to use a 5-6 cup bundt!!
This blueberry bundt will keep at room temperature for up to 3 days. I recommend getting an airtight bundt cake keeper for best results.
This can happen for a few reasons. The pan you're using and the nonstick spray are usually the biggest culprits! See the above notes on what I recommend!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
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Blueberry Sour Cream Bundt Cake with Lemon Glaze
Blueberry Bundt Cake
- 2 cups cake flour, substitute all purpose flour
- ½ cup almond flour, substitute all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter , melted
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 1 cup full fat sour cream, substitute full fat plain yogurt
- 1 ½ cups fresh blueberries
- ¾ cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 2-3 teaspoons lemon juice
- Preheat oven to 375°F.
- In a small bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt.
- Remove about ¼ cup of the dry ingredients and toss with the blueberries to coat. This helps keep the blueberries evenly distributed throughout the cake.
- In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, vanilla, and lemon zest until smooth.
- Fold in the dry ingredients until almost fully combined. Then add in the sour cream and mix until fully combined and smooth. The batter will be thick.
- Gently fold in the blueberries.
- Prepare your pan by spraying thoroughly with a vegetable oil based pan spray.
- Evenly pour the cake batter into your prepared pan. You'll need to gently spread it into an even layer.
- Bake at 375°F for 40-50 minutes or until a cake tester inserted near the middle of the cake comes out clean. Note: Pans with a darker interior will cook faster, as will a smaller 5-6 cup bundt pan. Start checking at 30-35 minutes in those cases.
- Remove from the oven and let the cake rest in the pan for 1-2 minutes. Use a butter knife and gently slide it between the cake and pan around the edges and the center hole. Place a cooling rack on top of the bundt pan and turn over. It should fall right out but if it doesn’t let it sit for a couple minutes and then tap the top of the pan to gently coax it out of the pan. Allow the cake to cool completely before glazing.
- To make the glaze, whisk together the powdered sugar and melted butter. Add lemon juice 1 teaspoon at a time until desired consistency is reached.
- Drizzle the glaze over the top of the cake and enjoy!!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This was great! So moist and delicious I had to warm up the icing to pour onto the cake because it was stiff while mixing.
Didem Altop says
Tastes great, very moist. It is a bit fragile when inverting out of bundt pan. I should have been more patient, maybe let it cool a bit longer upside down before tapping to encourage release.
I reduced both sugars by 10%, and it was still quite sweet even without the glaze. I will likely reduce sugars by 20% next time so the glaze plays a more prominent role. Thank you!
Kyleigh Sage says
I'm sorry that it was too sweet for you preference, but I do not recommend reducing the sugar in the recipe! While sugar does add sweetness to the cake, it also plays a very important role in providing proper structure and texture. So reducing the sugar can compromise the stability of the cake, and I cannot guarantee results when variations are made.
Why do you use melted butter rather than softened? (Just wondering the impact, since I've never seen that in a cake.) Do the sour cream and eggs need to be room temperature? Thank you!!!
Kyleigh Sage says
The only difference is the amount of air incorporated into the batter! So technically you can use either, but for Bundt cake I prefer the texture with the melted butter and I also find it's less likely to sink (more air = more likely to sink if you over cream the butter/sugar). But I've made tons of cakes with softened butter too! I just find the texture slightly more consistent with melted butter since it's more similar to vegetable oil. All of that to say, it doesn't reallyyyy make a difference.
And yes! It's always best to use room temp ingredients if possible (but I've also made plenty of cakes with cold eggs and it's been fine).