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Blueberry Bundt Cake

User Rating 5 Star Rating (3 Reviews)


Blueberry Bundt Cake

Blueberry Bundt Cake

D.L. Rattray
This is a tempting cake for breakfast or brunch, or serve it as a dessert with vanilla or lemon sauce.

Cook Time: 50 minutes

Total Time: 50 minutes


  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons butter, softened
  • 1 2/3 cup sugar
  • 4 large eggs
  • 2 teaspoons vanilla
  • 8 ounces sour cream
  • 2 cups blueberries, rinsed, picked over, stems removed


Heat oven to 350°. Grease and flour a Bundt cake pan (10-12 cup size).

In a bowl, combine the flour, baking powder, soda, and salt. Set aside.

In a large mixing bowl with electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each additon. Beat in the vanilla.

Slowly beat in the flour mixture, alternating with the sour cream. Blend well. Fold in the blueberries. Bake for 50 to 60 minutes, or until a cake tester or wooden pick comes out clean when inserted into the center of the cake.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
yummy!, Member amyb73

Made this for the first time today for my family and they loved it! It is so very YUMMY! This is going to be a recipie im going to make for many years to come! I made a vanilla glaze and poured it all over it, that was perfect.

12 out of 12 people found this helpful.

See all 3 reviews

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