As fall approaches, it’s the perfect time to start thinking about baking again. One of my favorite things to make during cooler months is Bundt cake. They’re simple, comforting, and always seem to turn out beautifully. This blueberry Bundt cake is a great example. It’s rich, flavorful, and the kind of dessert that disappears quickly once it’s on the table.
The cake itself is wonderfully moist thanks to ingredients like butter, sugar, and sour cream. The sour cream makes the batter richer and denser than if the recipe used buttermilk, which tends to produce a lighter, fluffier cake texture. (If you don’t have sour cream, see: Best substitutes for sour cream in cakes.) Fresh blueberries bring bursts of fruit throughout the cake, making each slice a little different from the last.
Read next: How to make your box cake taste like a bakery cake
One of the best parts of this recipe is the brown sugar swirl layered into the batter. A mixture of brown sugar, cinnamon, and pecans is sprinkled into the cake and swirled through before baking. As the cake cooks, that layer melts slightly into the batter and creates pockets of warm cinnamon flavor and crunchy pecans.
Once the cake has finished baking and cooled completely, you can add a glaze if you’d like. A simple icing made from milk and powdered sugar works perfectly and adds just the right amount of sweetness without overpowering the blueberries. It’s a cozy, satisfying cake that’s ideal for fall baking. Enjoy.
If you ran out and bought a Bundt pan to make this, try our 7-up Bundt cake recipe next!
Blueberry Bundt cake recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour, 20 minutes`
- Yield: 14 1x
- Category: Dessert
- Method: Baking
Description
A moist blueberry Bundt cake swirled with a sweet brown sugar, cinnamon, and pecan layer that adds warm flavor and a little crunch to every slice.
Ingredients
- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 5/8 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 1 tablespoon confectioners’ sugar, for dusting
Instructions
- Do the prep. Heat the oven to 350°F (175°C) and grease and flour a 9-inch Bundt pan.
- Mix the wet ingredients. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the sour cream and vanilla extract.
- Combine the batter. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and stir until just combined, then gently fold in the blueberries.
- Layer the batter and swirl. Spoon half of the batter into the prepared Bundt pan. In a small bowl, mix the brown sugar, cinnamon, and pecans, then sprinkle half over the batter. Add the remaining batter, top with the rest of the pecan mixture, and use a knife to gently swirl it through the cake.
- Bake. Place the pan in the oven and bake for 55 to 60 minutes, or until a knife inserted into the center comes out clean.
- Cool and finish. Let the cake cool on a wire rack, then remove it from the pan and dust the top with confectioners’ sugar before serving.
Nutrition
- Serving Size:
- Calories: 384
- Sugar: 37.3 g
- Sodium: 68.3 mg
- Fat: 19.1 g
- Carbohydrates: 51 g
- Protein: 4.1 g
- Cholesterol: 67.2 mg