This tender cake is bursting with juicy blueberries and a decadent streusel. This blueberry bundt cake is sure to bring everyone running to the table!
Make it a brunch to remember with mimosas and french toast muffins too.
This blueberry bundt cake is everything. It has fresh juicy berries, a delectable streusel layer, all topped off with a sweet glaze. Love streusel? Also, check out my cinnamon streusel coffee cake.
It is perfect for dessert or even breakfast. There’s just something awesome about starting off your day with a nice cup of coffee. But when you add in this blueberry coffee cake, your morning will be that much better. If there is one thing that is getting me out of the bed in the morning it is cake! Best morning ever, here we come!
It is wonderful for holiday brunches too!
If you’re looking for a simple recipe, you’ll love this one. I love making it on lazy weekend mornings, but if you’re asking me: there’s never a wrong time to create a homemade bundt cake!
Ingredient Notes
For the Blueberry Sour Cream Bundt Cake
- Unsalted Butter: By using unsalted butter, we can control the amount of salt we add. This helps avoid an overly salty cake batter.
- White Sugar
- Eggs
- Sour Cream: Sour cream makes a wonderfully moist cake.
- Cake Flour: Cake flour is great for cakes like this one because it is finer. It also has less gluten. These two factors yield cakes with a perfect light and airy texture. This leads for the perfect because it rises and allows for that dense flavor and texture. It can also be made with all purpose flour if you don’t have cake flour in your pantry. The texture may be slightly different/heavier.
- Baking Soda, Baking Powder, and Salt
- Blueberries: If it’s blueberry season, use those fresh blueberries! However, you can also use frozen blueberries if fresh is not available.
For the Streusel: You don’t have to add this layer, but I think it is a wonderful surprise in the middle.
- Brown Sugar
- Flour
- Cinnamon
- Salt
- Cold Butter: Using cold butter gives us those beautiful and rich crumbs we all know and love.
For the Glaze: You can leave this off if you want, but I’ll never say no to icing!
- Powdered Sugar
- Whole Milk
How To Make Blueberry Coffee Cake
For the Streusel
- Combine all ingredients in a bowl.
For the Cake
- Prep Work: Preheat oven and spray bundt pan.
- Dry Ingredients: Combine all dry ingredients in a bowl.
- Cream Butter: Cream butter and sugar. Add in eggs and vanilla.
- Remaining Ingredients: Gradually add in dry ingredients. Then, fold in blueberries.
- Bake Cake: Pour half of batter into pan. Top with prepared streusel. Top with remaining batter. Bake until a tooth pick inserted in the center comes out clean.
For the Glaze:
- Combine milk and powdered sugar. Drizzle over cooled cake.
Frequently Asked Questions
Can You Make It Ahead?
You can make bundt cakes ahead of time. I would suggest no more than 2-3 days ahead. Be sure to store in an air tight container like cake stand, or a tupperware dish.
Can Your Freeze Coffee Cake?
Absolutely. If you have leftovers, simply add them to a freezer-safe container. It will remain delicious for up to 3 months. You can also freeze the cake itself right in the bundt pan. Be sure to cover with several layers of plastic wrap or tin foil, so no air can get in. Thaw at room temperature with the plastic wrap on. This will catch any condensation, and keep your cake from getting soggy.
How to Store Bundt Cakes:
Once cooled store in an airtight container for up to 5 days. This will keep it fresh and moist as long as possible.
More Brunch Foods
Blueberry Bundt Cake
Ingredients
For the Cake
- 1 ½ Sticks Unsalted Butter Softened
- 1 ½ Cups White Sugar
- 3 Eggs
- 1 ½ teaspoons Vanilla Extract
- 1 ¼ Cups Sour Cream
- 2 ½ Cups Cake Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 Cups Blueberries
For the Streusel
- ¼ Cup Brown Sugar
- ½ Cup Flour
- 1 ½ teaspoons Cinnamon
- ¼ teaspoon Salt
- 3 tablespoons Butter Cubed
For the Glaze
- 1 Cup Powdered Sugar
- 2 tablespoons Whole Milk
Instructions
For the Cake
- Preheat oven to 350 degrees F. Spray a bundt pan with non stick baking spray. Set aside.
- In a large bowl, cream butter and sugar. Add eggs one at a time, sour cream, and vanilla.
- In a medium bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add flour mixture to batter a little at a time until just combined. Do not over mix.
- Fold in blueberries.
- Pour half of batter into prepared pan.
For the Streusel Layer
- In a small bowl, combine brown sugar, cinnamon, flour, salt, and butter until mixture resembles coarse crumbs.
- Sprinkle over batter, and top with remaining batter. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
For the Glaze
- In a medium bowl,combine milk and powdered sugar. Drizzle over cake.
Nutrition
Made this yesterday and it’s gone today. Lovely tender and moist cake. Because I like lemon, I added some finely grated lemon zest in with the blueberries and made a lemon gaze, but the cake is beautiful and easy. Something about using the bundt pan always impresses the family!
PS used frozen “wild” blueberries with no problems. Just a little longer baking time.
Lemon sounds like an amazing addition, thanks for sharing your suggestion and review Dawn!