Blueberry Bundt Cake


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This cake is so easy! Plus, the sour cream keeps it extra-moist.

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Serving Size / Yield

8 servings


  • 2 tbs. flour
  • 1 1/2 C. fresh blueberries
  • 1 box yellow cake mix (2 layer)
  • 1 C. sour cream
  • 4 eggs
  • 2 tbs. confectioner's sugar

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Grease and flour bundt pan or tube pan. Sprinkle 2 Tbs. of flour over well drained blueberries. Combine dry cake mix and sour cream. Add eggs one at time while beating on low speed until all eggs are added and mixed together. Beat at medium speed scraping bowl often for another two minutes. Fold in floured blueberries. Pour into cake pan. Bake at 350 degrees for 35-40 minutes. Cool in pan for 15 minutes before removing. After bundt cake is cool lightly dust with confectioner's sugar.

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