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Best Blueberry Cake & Video

by Nettie

Best Blueberry Cake & Video via @Mooreorlesscook

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 ServingCalories 390Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 79mgSodium 368mgCarbohydrates 61gFiber 2gSugar 33gProtein 7g
© Moore or Less Cooking
Cuisine: American

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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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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© Moore or Less Cooking
Cuisine: American

Comments

  3. diane says

    the frosting recipe makes enough for about 20 cakes. so I would at least quarter the recipe. i have over 2 cups of the frosting left.

    Reply

  5. Dina says

    I made this cake last night just like the instructions and my cake didn’t look wet and full of blueberries like the picture. Don’t get me wrong, the cake was still good, but it didn’t look wet like the picture. My cake was firm like pound cake. Why was there such a difference?

    Reply

    • nettiemoore11 says

      Hi Dina,

      This cake was light and fluffy, not wet, the icing is smooth, if that is what you mean by wet. Maybe it was over beaten if the texture of the cake was firm, or maybe it was overbaked, that is the only thing that I can think of. This is the first time I have heard of this from anyone, I have had great reviews. Sorry this happened to you.

      Reply

  8. Donna says

    When I try to print the recipe I get all the pages I mean like 2-3 pgs or more. Is there a way that you can put in a link for the recipe only?

    Reply

    • nettiemoore11 says

      Hi Donna,

      I have tried so many times to post a print recipe link, it just doesn’t work, can you try to copy and paste the recipe in your favorites? Hope this works for you, Nettie

      Reply

      • Mary says

        Can not comment on any of your post can only share, love some of your recipes but can not let you know.

    • nettiemoore11 says

      Christine,

      Scant means “just barely.” In cooking, scant refers to an amount that’s just barely reaching; in other words, not packed.
      When a recipe calls for a scant cup or scant teaspoon of something, don’t fill the measuring cup or spoon to the top. Instead, use slightly less than the required amount.

      Don’t Fill the measuring cup all the way to the top with milk, add vinegar to fill to the top of measuring cup.

      Nettie

      Reply

  13. Shirley says

    Like this receipt…Can one use a 9 x 13 cake pan —is there enough batter to use this size of a pan? Really want to try this, I use this sz pan & freeze most of the cakes for later. Thanks, Shirley

    Reply

    • nettiemoore11 says

      Hi Shirley,

      Be sure your batter won’t overflow. it should take up no more than 1/2 the depth of the pan to be safe. if you have more, make some cupcakes too.
      Estimate on the low side for bake times and after that just keep checking and rotating the pans.

      Reply

  14. Nicole Neverman says

    Thank you so much for attending week 17 of
    #PureBlogLove and linking your fantastic blog post, I can’t wait to see what
    you have in store for our next party, Thursday 8 PM EST- Sundays at midnight. Your
    post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have
    a great day!

    Nicole

    Reply

  25. Dawn Moffitt says

    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

    Reply

  26. Beverly A Ellis says

    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

    Reply

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