Moist Blueberry Cake with Creamy Sour Cream Frosting

This Blueberry Sour Cream Cake is as delicious as it looks. Many people who have tried this recipe are delighted with the results. Serve it plain or top with a sweet-tart lemon glaze. It always bakes up moist and tender—perfect as a breakfast cake, an afternoon snack, or a summer dessert for entertaining.

Blueberries are my favorite summer fruit. They’re not only tasty but also nutritious—packed with antioxidants and often celebrated as a superfood. I love how easy they are to eat straight from the bowl: wash and enjoy. That convenience makes it easier to get a few of your daily servings of fruit.

When blueberries are in season we often pick and eat them, but when there are leftovers I like to bake. This blueberry sour cream cake quickly became a summer favorite at our house.

I may be biased, but Michigan blueberries taste exceptional to me—juicy and sweet compared to many others, especially out of season. When we can, the family goes blueberry picking, which makes the cake taste even better because it’s made with fruit we harvested together.

This cake is light yet moist, and the bursts of fresh blueberries make each bite delightful. Cakes made with sour cream are especially tender and flavorful, and this one does not disappoint.

Enjoy a slice with coffee, or with cream if you prefer—my husband, who is British, likes it that way. It’s a versatile cake that works for breakfast or dessert.

An ingredient list and step-by-step instructions with photos follow.

WHAT INGREDIENTS TO USE FOR BLUEBERRY SOUR CREAM CAKE?

• Flour (all-purpose)
• Sugar
• Baking powder
• Salt
• Sour cream (or plain/Greek yogurt)
• Large eggs
• Olive oil (light or fruity) or vegetable oil
• Vanilla extract
• Fresh blueberries (tossed with 2 tbsp flour)

HOW TO MAKE BLUEBERRY SOUR CREAM CAKE

For the Cake

Preheat the oven to 350°F (180°C) and lightly grease a bundt pan.

In a large bowl, whisk together 2 cups flour, 1 1/2 cups sugar, 2 tsp baking powder, and 1/2 tsp salt. Set aside.

Toss 1 1/3 cups fresh blueberries in the reserved 2 tablespoons of flour until evenly coated—this prevents the berries from sinking in the batter.

In another bowl, beat 2 large eggs with 1 cup (8 oz) sour cream until combined. Add 1/2 cup olive oil and 1 tsp vanilla extract, mixing until smooth.

Combine the wet ingredients with the dry ingredients. The batter will be thick.

Gently fold the floured blueberries into the batter to distribute them without crushing.

Pour the batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs attached.

Let the cake cool in the pan for at least 30 minutes, then transfer to a wire rack to cool completely.

Dust with confectioners’ sugar if desired. For extra flavor, drizzle with a simple lemon glaze (instructions below). If you plan to use the glaze, reduce the sugar in the batter by 1/4 cup for a balanced sweetness.

For the Lemon Glaze

Combine 1 cup confectioners’ sugar with 2–3 tablespoons fresh lemon juice. Whisk until smooth and pourable, adjusting the lemon juice to reach your preferred consistency. Allow the cake to cool completely before drizzling the glaze over the top.

Recipe Details

Blueberry Sour Cream Cake

Manila Spoon

Ingredients

For the Cake

• 2 cups flour plus 2 Tbsp extra (separated)
• 1 1/2 cups sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 cup (8 oz) sour cream (or plain/Greek yogurt)
• 1/2 cup olive oil (light or fruity) or vegetable oil
• 1 tsp vanilla extract
• 1 1/3 cups fresh blueberries, rolled in the reserved 2 Tbsp flour

For the Lemon Glaze

• 1 cup confectioners’ sugar (powdered sugar)
• 2–3 Tbsp fresh lemon juice (adjust for desired tartness and thickness)

Instructions

For the Cake

1. Preheat oven to 350°F (180°C) and lightly grease a bundt pan.
2. Whisk together the flour, sugar, baking powder, and salt. Set aside.
3. Toss the blueberries in the reserved 2 tablespoons of flour until evenly coated.
4. Beat the eggs with the sour cream until combined. Add the oil and vanilla and mix until smooth.
5. Fold the wet ingredients into the dry to form a thick batter.
6. Gently fold in the floured blueberries.
7. Transfer the batter to the prepared pan and bake 50–55 minutes, until a tester comes out clean or with a few crumbs.
8. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.

For the Lemon Glaze

1. Whisk the powdered sugar with lemon juice until smooth and pourable.
2. Let the cake cool completely before drizzling the glaze on top.

Notes & Tips

• If you plan to add the lemon glaze, reduce the sugar in the batter by 1/4 cup to balance the sweetness.
• You can substitute vegetable or avocado oil if you don’t have light or fruity olive oil.
• Coating the blueberries in flour prevents them from sinking and ensures they remain evenly distributed in the cake.
• Sprinkle with confectioners’ sugar if you prefer a simple finish, or add the lemon glaze for a bright, tangy contrast.

Nutrition (approx. per serving)

• Calories: 323 kcal
• Carbohydrates: 47 g
• Protein: 3 g
• Fat: 14 g
• Saturated Fat: 4 g
• Sugar: 29 g

“Be merciful to me, O God, be merciful to me, for in you my soul takes refuge; in the shadow of your wings I will take refuge, till the storms of destruction pass by.” Psalm 57:1