Blueberry Bundt Cake
Prep time
Cook time
Total time
This blueberry-filled bundt cake is as beautiful as it is delicious. Moist, tender, full of flavors, and summery. It has all the right things to fall in love with it. You can reduce the amount of blueberries, if you wish, but I find that more blueberries make the cake extra tasty. Also, if you wish, you make sprinkle the cooled cake with powdered sugar or drizzle it with a glaze of your choice. But even plain, without any topping, this cake looks spectacular, with purple blueberries peeking out of the golden top, inviting to take a bite and more.
Recipe type: Sweet Bakes and Breads
Serves: About 12-14 slices
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup (8 ounces, 225 grams) unsalted butter (very slightly softened at room temperature but not very soft)
  • 1½ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup sour cream (reduced fat is ok)
  • 2 cups fresh or frozen blueberries (I prefer fresh)
  1. Preheat the oven to 350ºF (175ºC).
  2. Lightly butter a 12-cup Bundt pan.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  4. In another large mixing bowl, using an electric mixer, beat the butter and sugar together until light and fluffy, about 3 minutes.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add the lemon zest and vanilla and beat briefly to blend.
  7. Add the sour cream and beat a few seconds, until blended.
  8. Add the flour in two additions, beating until well blended, for a total of about a minute.
  9. Using a rubber spatula, gently fold in all but ¼ cup of the the blueberries, taking care not to smash them.
  10. Gently spoon the prepared mixture into the Bundt pan, leveling the top.
  11. Toss the remaining blueberries over the batter and press slightly on top to push them down only a little (these blueberries will slowly travel towards the middle of the cake as it bakes in the oven).
  12. Bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  13. Remove the pan from the oven and place on a cooling rank to cool for 20 minutes.
  14. Carefully run a knife around the edges of the cake to loosen it and invert it onto a serving plate or a cake stand. Let cool completely before serving.
Recipe by AZ Cookbook at