Unbelievably Moist Blueberry Bundt Cake!

Couldn’t find a recipe for a blueberry Bundt cake with the ingredients I had on hand, so I came up with this one. Happy to say that it turned out delicious and is a new family favorite. Works well as a breakfast cake or dessert.

Recipe Details

Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
16
Yield:
1 tube cake

Ingredients

  • cooking spray

  • 2tablespoonswhite sugar, or as needed

  • 1 ½cupswhite sugar

  • ½cupbutter, softened

  • 4eggs

  • ½cuplow-fat milk

  • ½cuplight sour cream

  • 1teaspoonvanilla extract

  • 2 ½cupsall-purpose flour, divided

  • 1tablespoonbaking powder

  • 1teaspoonbaking soda

  • ½teaspoonsalt

  • 2cupsfrozen blueberries

  • 2cupssifted powdered sugar

  • 2tablespoonsbutter, softened

  • 2tablespoonslow-fat milk, or more as needed

  • ½teaspoonvanilla extract

  • ½teaspoonalmond extract

  • ½teaspoonlemon extract

Cooking Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) well with cooking spray and coat with sugar.

  2. Cream sugar and butter for cake together in a bowl using an electric mixer until fluffy. Add eggs, milk, sour cream, and vanilla extract; mix until well blended.

  3. Sift 2 cups flour, baking powder, baking soda, and salt into the batter; stir until well combined. Stir remaining 1/2 cup flour and blueberries together in a separate bowl until berries are coated; fold gently into batter. Pour into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 55 minutes. Remove from the oven and let cool for 10 minutes before removing from the pan. Let cool completely before glazing, 20 to 30 minutes more.

  5. While cake is cooling, combine powdered sugar, butter, milk, vanilla extract, almond extract, and lemon extract in a bowl using an electric mixer until smooth, adding additional milk as needed for desired consistency. Place into a zip-top bag and cut the tip of 1 corner. Drizzle glaze over the top and sides of the cooled cake.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe16
Calories319
% Daily Value *
Total Fat
10g
13%
Saturated Fat
6g
28%
Cholesterol
69mg
23%
Sodium
291mg
13%
Total Carbohydrate
54g
20%
Dietary Fiber
1g
4%
Total Sugars
38g
Protein
4g
Vitamin C
1mg
3%
Calcium
68mg
5%
Iron
1mg
7%
Potassium
76mg
2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Dish Photos