Blueberry Bundt Cake
Blueberry Bundt Cake is bursting with fresh blueberries and topped with decadent glaze. It's light and moist while being so easy to make.
Servings: 12
Calories: 399kcal
Ingredients
For the Cake:
- 2 1/4 cups All Purpose Flour plus 2 Tablespoons for coating the Blueberries
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Unsalted Butter room temperature
- 1 1/2 cups Granulated Sugar
- 3 Large Eggs room temperature
- 1 cup Sour Cream room temperature
- 2 cups Blueberries
For the Glaze:
- 2 cups Powdered Sugar
- 1/4 cup Milk
- 1 teaspoon Vanilla Extract
Instructions
For the Cake:
- Preheat the oven to 350 degrees F and grease and flour a 10 cup bundt pan.
- In a mixing bowl, whisk together 2 1/4 cups flour, baking powder, baking said and salt. Set aside.
- In the bowl of a stand up mixer fitted with a paddle attachment, cream together the butter with granulated sugar until light and fluffy.
- Add in the eggs and sour cream and mix until well combined.
- Reduce the speed on the mixer to low and slowly add the dry ingredients into the wet ingredients until just combined.
- Coat the blueberries with 2 tablespoons of flour and then gently fold them into the cake batter.
- Pour the batter into the prepared bundt pan and bake for 65-75 minutes until a toothpick inserted into the center of the cake comes out clean.
- Let the cake set in the pan for 20 minutes and then carefully invert the cake onto a wire rack to cool completely.
For the Glaze:
- Whisk the glaze ingredients together in a mixing bowl until combined and smooth. If the glaze is too thick, add in more milk slowly until the glaze is a drizzle consistency.
- Drizzle the glaze over the cake, top with fresh berries and then it’s ready to serve and enjoy!
Notes
I recommend greasing and flouring a bundt cake for easy removal of the cake from the pan so that it doesn’t stick to the pan when removing.
Store any leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Make sure to spoon and level the flour when measuring it for this recipe.
Nutrition
Calories: 399kcal | Carbohydrates: 68g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 239mg | Potassium: 95mg | Fiber: 1g | Sugar: 48g | Vitamin A: 437IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1mg
