This delicious, buttery homemade blueberry cake boasts a tender, moist crumb, is packed with plenty of fresh blueberries in every bite, and is topped with a light lemon glaze. It’s ready for the oven in under twenty minutes, and it’s so easy that even novice cooks can master it.
You are going to love this cake. It is everything you ever wanted in a blueberry bundt cake. It is tasty, moist, and flavorful, with easy steps and a quick preparation time. If you like this blueberry cake, try blueberry coffee cake, lemon blueberry muffins, and blueberry cobbler.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Unsalted butter: If using salted butter, decrease the added salt to 1/4 teaspoon.
- Sour cream: Use full-fat sour cream for baking.
- Vanilla extract: Always use the pure stuff.
- Blueberries: Use fresh when in season. If using frozen blueberries, do not thaw. Use them from frozen so they do not bleed as much.
- Lemon juice: Always use fresh-squeezed lemon juice for the best flavor.
How to Make Blueberry Cake
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Using a stand mixer with the paddle attachment or a handheld mixer, on medium speed, cream the butter and sugar. Reduce the speed to low and add the eggs one at a time, mixing for a few seconds after each one or until the yolk breaks and blends. Add the vanilla extract and half the sour cream.
Mix until incorporated on low, scraping down the bowl and beater when needed. Add the flour mixture in two increments, alternating with the remaining sour cream, scraping down the bowl and beater when needed, and mixing just until combined. Remove the bowl from the stand and fold in the blueberries.
Spoon the batter into a well-greased 10-inch bundt pan. Use a rubber spatula to even the batter in the pan. Bake for 1 hour or until a toothpick inserted near the center comes out clean. Let the cake cool for 30 minutes before inverting it. Thoroughly cool the cake for a couple of hours. While the cake is cooling, mix the powdered sugar and lemon juice. Drizzle the glaze over the cooled cake.
Preparation Tips
- Use a nonstick bundt pan and spray it with nonstick baking spray made with flour. If you don’t have baking spray, grease it very well, getting every nook and cranny, and dust it lightly with flour.
- Measure the flour properly by spooning it into a measuring cup and leveling it off with a table knife.
- Do not overmix the cake batter. Mix just until blended.
- Cool the cake on a wire rack for 30 minutes before inverting. Trying to invert too early could cause it to stick. Likewise, waiting too long could cause it to stick.
- Wait for the cake to completely cool before glazing it. We like a nice thin coating of the lemon glaze, but you can mix it to your desired consistency.
Frequently Asked Questions
Yes, you can. I prefer to add zest or lemon extract. I would steer clear of lemon juice as it may curdle the sour cream. Lemon extract won’t curdle the sour cream.
The easiest way to tell is to give it the toothpick test. Insert a toothpick halfway between the outer rim of the bundt pan and the inside ring. If the toothpick comes out clean or with no wet batter on it, the cake is done. Please note that the cake is done if the toothpick comes out with a little blueberry juice on it, but no wet batter.
This is always a big disappointment, which is why I use nonstick baking spray. My favorite brand is Baker’s Joy. It is hard to get all the little nooks of a bundt pan greased and floured properly, but baking spray makes it easy.
More Cake Recipes
Blueberry Cake
Ingredients
Blueberry Cake
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1¾ cup granulated sugar
- 4 large eggs
- ¾ cup full-fat sour cream
- 1½ teaspoons vanilla extract
- 4 cups fresh blueberries
Lemon Glaze
- 1 cup powdered sugar
- 1½-2¼ tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees. Spray a 10-inch bundt cake pan with non-stick baking spray.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- Using a stand mixer with the paddle attachment or a handheld mixer, on medium speed, cream the butter and sugar. Reduce the speed to low and add the eggs one at a time, mixing for a few seconds after each one or until the yolk breaks and blend a little.
- Add the vanilla extract and half the sour cream. Mix until incorporated on low, scraping down the bowl and beater when needed.
- Add the flour mixture in two increments, alternating with the remaining sour cream, scraping down the bowl and beater if needed, and mixing just until combined.
- Remove the bowl from the stand and fold in the blueberries. Spoon the batter into the prepared bundt pan. Use a rubber spatula to even the batter in the pan.
- Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool for 30 minutes on a wire cooling rack before inverting it onto a serving platter. Cool the cake thoroughly.
- Mix the powdered sugar and lemon juice, starting with 1½ tablespoons lemon juice. Add another teaspoon at a time until you reach your desired consistency. Drizzle the glaze over the cake.
Notes
- Use a nonstick bundt pan and spray it with nonstick baking spray made with flour. If you don’t have baking spray, grease it very well, getting every nook and cranny, and dust it lightly with flour.
- Measure the flour properly by spooning it into a measuring cup and leveling it off with a table knife.
- Do not overmix the cake batter. Mix just until blended.
- Cool the cake on a wire rack for 30 minutes before inverting. Trying to invert too early could cause it to stick. Likewise, waiting too long could cause it to stick.
- Wait for the cake to completely cool before glazing it. We like a nice thin coating of the lemon glaze, but you can mix it to your desired consistency.
Rhian S
I’m a big fan of blueberry muffins so I’m sure I’d love this. I do love how blueberries can make the sponge moist, there’s nothing worse than a dry cake
Beth Pierce
I would agree, Rhian!
Paula
This blueberry cake was rich and delicious! We had so many blueberries left over from picking earlier this year and freezing, and this cake was the perfect way to use up a large batch of them!
Beth Pierce
Thanks, Paula! So glad that you liked it.
Jenny
I love blueberries so much. Great cake! This is a light and tasty cake for summer.
Clarice
This looks delicious and easy to make. Thanks for the tip on using frozen blueberries. I usually let in thaw and you’re right, they bleed so much. Can’t wait to try your recipe. Thank you for sharing.
Beth Pierce
My pleasure, Clarice! Enjoy!
Clarice
We tried the recipe and they loved it! It was so good and moist. 🙂
Can’t wait to make another batch again this weekend.
Beth Pierce
Thank you, Clarice!
Angela
This Blueberry cake turned out so delicious! It was easy to prepare and turned out so delicious!!
Beth Pierce
Thanks, Angela! I am so happy that you liked the cake.
Stacie L
I don’t like anything berries, but I feel like I HAVE to make an exception for this!
Beth Pierce
Thanks, Stacie! Enjoy!
Leanne
This cake was so moist and tender. I loved those pops of blueberries, too. I’m making it again for sure.
Beth Pierce
Thanks, Leanne! I am so glad that you liked the blueberry cake.
Karen
The blueberry cake was soooo good…It disappeared in like an hour lol…I will be baking it again tomorrow. Thank you so much for the recipe.
Maria
MmmMMM! This is so good! The blueberry is vibrant, and the cake is so moist. Wonderful.
Beth Pierce
Thank you, Maria!
Ben
This is what I’m talking about! I made it a sheet cake because I just don’t like dealing with bundt pans. LOL. It came out great!