Blueberry Cake

This delicious buttery homemade blueberry cake has a tender, moist crumb from sour cream, plenty of fresh blueberries in every bite, and a light lemon glaze.

Course Dessert, dessert/cake

Cuisine American

Keyword blueberry cake recipe, how do you make blueberry cake, how to make a blueberry cake, how to make blueberry cake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 483kcal

Author Beth Pierce

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.

Nutrition