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Blueberry Bundt Cake

Servings: 12 People
Prep Time: 10 mins
Cook Time: 50 mins
Blueberry Bundt Cake: Tender cake bursting with juicy blueberries and a decadent streusel. This breakfast treat is sure to bring everyone running to the table!


For the Cake

  • 1 1/2 Sticks Unsalted Butter, Softened
  • 1 1/2 Cups White Sugar
  • 3 Eggs
  • 1 1/2 teaspoons Vanilla Extract
  • 1 1/4 Cups Sour Cream
  • 2 1/2 Cups Cake Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 2 Cups Blueberries

For the Streusel

  • 1/4 Cup Brown Sugar
  • 1/2 Cup Flour
  • 1 1/2 teaspoons Cinnamon
  • 1/4 teaspoon Salt
  • 3 tablespoons Butter, Cubed

For the Glaze

  • 1 Cup Powdered Sugar
  • 2 tablespoons Whole Milk


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.


Calories: 473kcal, Carbohydrates: 67g, Protein: 6g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 92mg, Sodium: 208mg, Potassium: 180mg, Fiber: 1g, Sugar: 43g, Vitamin A: 13.2%, Vitamin C: 3.2%, Calcium: 8%, Iron: 4.9%
Course: Breakfast, brunch, Dessert
Cuisine: American, Southern
Keyword: Best, Easy
Author: Krystle
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