Blueberry Bundt Cake

A super moist blueberry bundt cake topped with a sweet and simple glaze and fresh plump blueberries. This cake is positively delicious when packed with summer’s favorite little fruit.

Why this recipe works

Blueberry bundt cake is one of those staple cakes. A dense yet incredibly moist cake speckled with fresh blueberries is seriously hard to resist, and it looks so pretty topped with glaze and sprinkled with berries.

Whether it be blueberry breakfast cake, blueberry muffins, or this beautiful bundt cake, blueberries are the perfect accompaniment to a moist cake, as well as so many other recipes!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BLUEBERRIES – Fresh or frozen blueberries will work for this recipe. We opt for fresh when they’re in season, and grab frozen when they aren’t. You do not need to thaw your blueberries before adding to the batter if you plan on using frozen.

GLAZE – A simple glaze made with powdered sugar (confectioners sugar), vanilla extract, and milk. Typically, bundt cakes are topped with a glaze, but cream cheese, lemon, or vanilla frosting would be amazing atop this cake as well. If you’d like a little bit of lemon incorporated into the glaze, mix 1/4 cup freshly squeezed lemon juice with 1 3/4 cup powdered sugar, optionally adding more lemon juice to reach your desired consistency.

How to Make Blueberry Bundt Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 degrees F. Grease a 9 inch bundt pan.
2. In a large bowl, add all cake ingredients except blueberries. With an electric mixer, beat 30 seconds on low until all ingredients are combined. Turn speed up to medium and beat an additional 2-3 minutes.
3. Stir blueberries into cake batter.
   
   EXPERT TIP: Toss your blueberries in flour before adding them to the batter, this will help to avoid them sinking to the bottom of the pan.
   
   
4. Pour into bundt pan and bake 50-60 minutes, until toothpick comes out clean in center.
5. Leave cake to cool in pan for 15-20 minutes before turning out onto a wire cooling rack.
6. Make glaze by whisking all ingredients together in a medium bowl until desired consistency is reached.
7. Pour onto cooled cake. Add additional fresh blueberries if desired. Let set before serving.

Frequently Asked Questions & Expert Tips

Blueberries are notorious for sinking in batter due to their high water content. You can try tossing your blueberries in a light coating of flour before adding them to the batter to help avoid this. Or, you can pour the batter into the pan in sections, sprinkling with blueberries each time.

If you don’t have a bundt pan, you can pour the batter into a loaf pan or 1-2 round cake pans depending on the size pan you have.

Yes, you can make this blueberry cake ahead of time. I’d suggest no more than 1-2 days in advance, stored in an air-tight container at room temperature.

Sure! Store the cake in an air-tight, freezer-safe container for 2-3 months. I would wait to add the glaze until you plan on serving. You may also wrap the cake in a few layers of plastic wrap, ending with tinfoil, then store it in the freezer this way. Thaw at room temperature.

Serving Suggestions

Blueberry bundt cake can be served as breakfast or as a sweet treat after dinner. We like it alongside a cup of coffee or tea. If you’d like to cut back on the sweetness a bit to enjoy it as breakfast, skip the glaze and enjoy it as it, or top it with a light dusting of powdered sugar.

More Blueberry Recipes

• Blueberry Delight
• Blueberry Cobbler
• Blueberry Hand Pies
• Lemon Blueberry Trifle
• Lemon Blueberry Icebox Cake
• Blueberry Cheesecake Popsicles
• Lemon Blueberry Zucchini Bread

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