If you’re craving a dessert that feels like a warm hug with every bite, you’ve got to try this Blueberry Sour Cream Bundt Cake with Lemon Glaze Recipe. It combines moist, tender crumb brought by sour cream with bursts of juicy blueberries, all elevated by a bright, zesty lemon glaze. This cake is a perfect balance of sweet and tangy, making it a standout for brunch, afternoon tea, or a delightful finish to dinner. Once you bake it, you’ll be reaching for seconds, and it’s guaranteed to become a favorite in your recipe collection.
Ingredients You’ll Need
This Blueberry Sour Cream Bundt Cake with Lemon Glaze Recipe uses simple, pantry-friendly ingredients that come together to create a cake with a luscious texture and irresistible flavor. Each element plays a key role, from the fluffiness of the butter and eggs to the tang of the sour cream that keeps the crumb moist and tender.
- All-purpose flour (2½ cups): The base of the cake, providing structure and tenderness when combined with the right leavening agents.
- Baking powder (1½ teaspoons): Helps the cake rise beautifully for a light and airy texture.
- Baking soda (½ teaspoon): Works with the acidic sour cream to create a soft crumb.
- Salt (½ teaspoon): Balances sweetness and enhances all the flavors.
- Unsalted butter (1 cup, softened): Adds richness and moisture without overpowering the blueberries.
- Granulated sugar (1¾ cups): Sweetens the cake while lending to that perfect tender bite.
- Large eggs (4): Bind everything together and provide stability, while adding moisture.
- Lemon zest (1 tablespoon): Delivers a fresh, citrusy brightness that complements the blueberries wonderfully.
- Vanilla extract (1 teaspoon): Adds warmth and depth, enhancing the overall flavor profile.
- Sour cream (1 cup): The secret to a moist, tender crumb with a subtle tanginess.
- Fresh or frozen blueberries (2 cups, tossed with 1 tablespoon flour): Bursts of fruity sweetness, and tossing with flour prevents them from sinking to the bottom.
- Powdered sugar (1 cup) and lemon juice (2–3 tablespoons) for the glaze: A simple glaze that adds just the right amount of zesty sweetness on top.
How to Make Blueberry Sour Cream Bundt Cake with Lemon Glaze Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Generously grease your 10- or 12-cup Bundt pan with butter or nonstick spray. This ensures your cake releases easily and maintains its beautiful shape once baked.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. This combination ensures your cake will rise correctly and have the perfect texture.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy. This can take a few minutes but is crucial for that tender texture and airy crumb.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Once combined, stir in the lemon zest and vanilla extract—this is where the cake begins to build its signature bright, comforting flavor.
Step 5: Incorporate Sour Cream
Mix in the sour cream until the batter is smooth and creamy. Sour cream not only adds moisture but also a subtle tang that balances the sweetness perfectly.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture into your wet batter, stirring gently just until incorporated. Overmixing can develop gluten and make the cake dense, so a light hand here keeps it tender.
Step 7: Fold in Blueberries
Carefully fold in the blueberries that you tossed with flour. Tossing helps keep them from sinking to the bottom of the pan, distributing fruity bursts throughout the cake.
Step 8: Bake the Cake
Pour the batter evenly into your prepared Bundt pan, smoothing out the top. Place it in the oven and bake for 55 to 65 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
Step 9: Cool and Glaze
Allow the cake to cool in the pan for about 15 minutes, then flip it onto a wire rack to cool completely. While the cake cools, whisk together powdered sugar and lemon juice to make a smooth glaze. Drizzle this over the cooled cake to add an irresistible tangy sweetness.
How to Serve Blueberry Sour Cream Bundt Cake with Lemon Glaze Recipe
Garnishes
A light dusting of powdered sugar or a few fresh blueberries on top can turn this cake into a showstopper. Lemon zest curls make a simple yet elegant garnish that tie the flavors together beautifully.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream to make dessert extra special. For brunch, serve alongside fresh fruit or a cup of hot coffee or tea to complement the cake’s citrusy notes.
Creative Ways to Present
Try slicing the cake into thick wedges and serving on brightly colored plates to highlight the blueberry hues. You can also layer slices with mascarpone or cream cheese frosting for a decadent twist that will impress guests at any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Blueberry Sour Cream Bundt Cake with Lemon Glaze Recipe can be stored covered at room temperature for up to three days. Keep it wrapped tightly to maintain its moistness and prevent it from drying out.
Freezing
If you want to save some for later, wrap the cake tightly in plastic wrap and then foil, placing it in the freezer. It will keep well for up to two months. Thaw overnight in the refrigerator before serving.
Reheating
To enjoy the cake warm, reheat individual slices in the microwave for about 15 seconds or until just warmed through. This will revive the softness and enhance the flavors as if freshly baked.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well in this Blueberry Sour Cream Bundt Cake with Lemon Glaze Recipe. Just be sure to toss them in flour before folding them into the batter to prevent excess moisture from weighing down the cake.
Why do I toss blueberries with flour before adding them?
Tossing blueberries with flour helps suspend them within the batter. Without this step, the berries tend to sink to the bottom, leading to uneven distribution throughout the cake.
Can I substitute sour cream with something else?
Sour cream is important for the moisture and tang, but you can substitute it with full-fat Greek yogurt or buttermilk if needed. Just keep in mind the texture might vary slightly.
What’s the best way to prevent the cake from sticking to the pan?
Generously greasing the Bundt pan with butter or a nonstick spray is key. You can also dust the pan with flour after greasing for extra insurance. Letting the cake cool for 15 minutes before inverting helps it release cleanly.
Can I add other flavors to this cake?
Yes! For a delightful twist, try replacing part of the vanilla extract with almond extract or adding a teaspoon of cinnamon. Just be mindful not to overpower the lemon-blueberry balance that makes this cake special.
Final Thoughts
This Blueberry Sour Cream Bundt Cake with Lemon Glaze Recipe is a game-changer for anyone who loves a moist, flavorful cake with a perfect balance of sweetness and tang. It’s the kind of recipe you’ll want to bake again and again, whether for a special occasion or a comforting everyday treat. Go ahead, bake a slice of happiness that’s as delightful to share as it is to devour!
Print
Blueberry Sour Cream Bundt Cake with Lemon Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberrylicious Sour Cream Bundt Cake is a moist, tender dessert bursting with fresh blueberries and a hint of lemon zest. The rich sour cream and buttery crumb are perfectly complemented by a simple lemon glaze, making it an irresistible treat for any occasion.
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh or frozen blueberries, tossed with 1 tablespoon flour
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and generously grease a 10- or 12-cup Bundt pan with butter or nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring the leavening agents and salt are evenly distributed.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition, then mix in the lemon zest and vanilla extract to add bright and aromatic flavors.
- Incorporate Sour Cream: Blend the sour cream into the wet ingredients until well combined, enhancing the cake’s moisture and tenderness.
- Combine Wet and Dry Ingredients: Gradually add the whisked dry ingredients to the wet mixture, stirring just until incorporated to avoid overmixing and toughening the cake.
- Fold in Blueberries: Gently fold in the blueberries that have been tossed with flour, which helps prevent them from sinking to the bottom during baking.
- Fill the Pan and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the surface. Bake in the preheated oven for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely, preventing condensation and sogginess.
- Prepare the Glaze: Whisk powdered sugar with lemon juice until smooth and pourable, adjusting the lemon juice to achieve desired consistency.
- Glaze and Serve: Drizzle the lemon glaze over the cooled cake for a tangy finish, then slice and serve.
Notes
- Tossing the blueberries with flour before adding them to the batter helps prevent them from sinking to the bottom of the cake.
- For extra flavor, substitute part of the vanilla extract with almond extract.
- This cake stores well covered at room temperature for up to 3 days, maintaining its moistness and flavor.
