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blueberry sour cream coffee cake
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5 from 11 votes

Moist 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!
Course Breakfast, brunch, Dessert
Cuisine American, Southern
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 12 People
Calories 473kcal
Author Krystle Smith

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.

Notes

Ingredient Notes
    • Unsalted Butter: Using unsalted butter allows us to control the amount of salt. You can also use salted butter and leave out the added salt.
      For the cake, Use softened butter to help everything mix smoothly. However, for the streusel, use cold butter.
    • Sour Cream: If you don't have any on hand, you can also use an equal amount of Greek Yogurt.
    • Baking Soda/Soda: Replace every 6 months as it loses effectiveness over time.
    • Blueberries: Use small or medium berries, as larger ones are more likely to sink. Look for plump, dark blue berries that don't have liquid pooling in the container.
    • Flour: Measure your flour by spooning it into your measuring cup and leveling it with a knife. Don't scoop using your measuring cup, or you'll use too much, leading to a dry, dense cake.
    • Cake Flour: Don't have any on hand? You can make your own. For each cup of flour remove two tablespoons of flour and replace with 2 tablespoons of cornstarch.
Tips
  1. Perfect Release: To prevent sticking, spray your bundt pan with nonstick spray. I like PAM baking, which also includes flour.
  2. Prevent Blueberries From Sinking: Toss with 1-2 tablespoons of flour.
  3. Use Room Temperature Ingredients: This helps everything incorporate smoothly.
  4. Don't Overmix: This can overdevelop the gluten, leading to a tough, dense cake.
  5. Cool for at least 15-20 minutes before removing from the pan.
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Nutrition

Calories: 473kcal | Carbohydrates: 67g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 208mg | Potassium: 180mg | Fiber: 1g | Sugar: 43g | Vitamin A: 660IU | Vitamin C: 2.6mg | Calcium: 80mg | Iron: 0.9mg