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Best Blueberry Cake & Video

Incredibly moist and delicious Best Blueberry Bundt Cake! That glaze is over the top amazing!

Blueberry Cake

Friends send me recipes like you can not even imagine. I think I need a staff like Martha Stewart, then I may be able to bake three or four recipes at a time! What a dream!

I knew that this cake would be a hit! I have a case of Maine blueberries, so I thought a blueberry bundt cake would be wonderful, I was right!! For this cake, you can use frozen blueberries as well. Make the batter. Pour into a prepared bundt cake pan.

Bake and flip cake out of the pan.

I wanted a Blueberry Sour Cream Bundt Cake and this is what I chose. This is a wonderfully light and fluffy cake with lemon zest and a sour cream lemon glaze.

It turned out perfect! That glaze is amazing and the cake is so light and fluffy!

Look at how moist and beautiful that cake is!

Try not to eat the second slice, I dare you! LOL!!

I asked hubs to critique it. Well, he is no help, this is what he said, ” MMM not as many poppy seeds as the last one.” WHAT????
I think my voice raised a bit, I said, “There aren’t any poppy seeds in this cake or the last cake I baked, you are off your rocker…”

HMMPPPHH, have to find a new critic!!! Pay no attention to him, he’s an artist, I guess he thought the blueberries were poppy seeds? I have no clue! LOL.

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Well, I did have six of my daughter’s friends try apiece, they loved it.

P.S. There aren’t any poppy seeds in this cake or any other cakes that I have baked ever…. yet!

Please enjoy my video!

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Blueberry Cake & Video
Yield: 1 Cake

Blueberry Cake & Video

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

It’s blueberry Season and Maine blueberries are so amazing. I have five quarts, so I have been searching through Pinterest for the perfect recipe. I wanted a Blueberry Sour Cream Bundt Cake and this is what I chose. This is a wonderfully light and fluffy cake with lemon zest and a sour cream lemon glaze. It turned out perfect! I asked hubs to critique it. Well he is no help, this is what he said, ” MMM not as many poppy seeds as the last one.” WHAT????
I think my voice raised a bit, I said, “There aren’t any poppy seeds in this cake or the last cake I baked, you are off your rocker…” HMMPPPHH, have to find a new critic!!!

Well I did have six of my daughter’s friends try a piece, they loved it.

P.S. There aren’t any poppy seeds in this cake or any other cakes that I have baked ever…. yet!

Ingredients

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 2/3 cups sugar
  • 3/4 cups unsalted butter (1 1/2 sticks) – room temperature
  • 3 large eggs – room temperature
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla
  • 1 cup buttermilk (scant 1 cup of milk with 1 tablespoon vinegar)
  • 2 cups fresh blueberries – mixed with 1 tablespoon of flour.
  • *This will keep the berries from sinking to bottom of pan while baking.
  • *Frozen berries can also be used.

Instructions

  1. Preheat oven to 350 degrees.
  2. Butter and flour a bundt pan.
  3. Whisk flour, baking powder and salt together.
  4. With an electric mixer, beat together sugar and butter until fluffy.
  5. Continue beating, adding eggs, one at a time.
  6. Add vanilla and zest, mix well.
  7. Gradually add in dry ingredients alternating with buttermilk, ending with flour mixture.
  8. Turn off mixer and gently fold in blueberries.
  9. Pour batter into a bundt pan.
  10. Bake until a cake tester or wooden skewer comes out clean about 50 minutes to an hour.
  11. Cool cake on rack for 15 minutes.
  12. Turn cake onto cake plate and cool completely before frosting.
  13. Sour Cream Icing:
    4 tablespoons butter – softened
    1/2 cup sour cream
    1/2 teaspoon vanilla
    1/2 teaspoon lemon juice
    1/4 teaspoon salt
    2 2/4 cups confectioners sugar
  14. Using a hand mixer, cream butter, sour cream, vanilla and lemon juice until smooth.
  15. Gradually add confectioners sugar.
  16. Add salt and mix until smooth.
  17. Pour icing around top of cake allowing it to run down the sides.

Nutrition Information

Yield

12 slices

Serving Size

1 slice

Amount Per Serving Calories 390Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 79mgSodium 368mgCarbohydrates 61gFiber 2gSugar 33gProtein 7g

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Nettie is a wife and mother who is passionate about cooking and baking… especially when easy meals are involved! With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
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Best Blueberry Bundt Cake
Yield: 12 slices

Best Blueberry Bundt Cake

Incredibly moist and delicious Best Blueberry Bundt Cake! That glaze is over the top amazing!

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Best Blueberry Cake & Video via @Mooreorlesscook

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Beverly A Ellis

Sunday 24th of February 2019

After thinking more about his comment about poppy seeds, I wonder if maybe the time before the blueberries had lots more seeds? My parents grow two different kinds of blueberries. One type is small but the others can get as big as the tip of your thumb! And the really big ones are packed full of seeds!

May not be the case but maybe? Who knows lol . I'm about to make this cake again today

Dawn Moffitt

Tuesday 18th of July 2017

This was amazing! It was perfect as a bundt cake! The icing was delicious! I followed the recipe exactly and it yielded a moist and delicious cake! Thanks

Joanne/WineLady Cooks

Tuesday 9th of August 2016

Delicious recipe Nettie. I love your husband's critique - sounds very familiar! LOL!!

Terry

Thursday 2nd of June 2016

Its in the oven now and smells heavenly!

nettiemoore11

Saturday 4th of June 2016

Oh Fabulous! Enjoy Terry! Nettie

alicia0795

Sunday 6th of December 2015

omg this looks so good! i have never made a blueberry cake before

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