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Blueberry Bundt Cake is an incredibly moist and tender cake that is topped with the prettiest thick, sugary glaze! This bundt cake is as delicious as it is beautiful, and it turns out pretty perfect every single time with all of my easy tips and tricks!
The abundance of blueberries in the warmer months is always a delight to see at the grocery store. You can even go blueberry picking at local berry farms! I love fresh and delicious blueberries as they offer a burst of flavor and natural sweetness in everything you add them to, especially baked goods like this blueberry bundt cake.
I know, we all fear the bundt cake and hold our breaths as we turn them out. IYKYK. That feeling of trying to flip it out of the pan and then having half of the cake stuck in the pan; it’s so frustrating and I totally get it. However, I’ve included some easy tips below to make sure that doesn’t happen. With this easy recipe, you’ll just get moist, tender, frosted, blueberry speckled bundt cake that always impresses.
This beautiful blueberry bundt cake is the epitome of summer and one that you should make while you still have the time! The tender and moist yellow cake is dotted throughout with fresh blueberries bursting with tart and sweet flavor. It’s finished with a thick, sugary glaze that gives this bundt cake a beautiful topping. You won’t be sorry you made this cake!
Why You’ll Love This
- It’s just so pretty! Not much makes me quite as happy as a pretty dessert that also tastes amazing. There are so many gorgeous bundt cake pans out there with intricate designs that make for a beautiful cake when turned over. The magic of a well-greased bundt pan can not be overstated in this case!
- Oh-so-summery. If you like to pick fresh blueberries at your local berry farm (or just got a good looking container of them from the produce department), you’ll love getting some good use out of your summery berries with this bundt cake recipe.
- Tender and moist. Bundt cake is one of those desserts that, when made just right, really are the superior cakes. They should be just dense enough to really have a great tender and moist consistency without being too heavy, and this recipe really nails it.
Ingredients You’ll Need
Here is a list of ingredients you will need to make blueberry bundt cake. Make sure to scroll down to view the full recipe for exact measurements.
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- White granulated sugar
- Vegetable oil
- Eggs
- Vanilla extract
- Buttermilk
- Blueberries
For the glaze:
- Powdered sugar
- Unsalted butter
- Milk
How To Make Blueberry Bundt Cake
Here is a general overview of the steps involved to make this blueberry bundt cake recipe. Be sure to scroll to the bottom of this post for the full recipe.
Prepare. Preheat the oven to 350°F. Grease and flour your bundt pan.
Whisk the dry ingredients. Whisk together flour, baking powder, and salt in a mixing bowl.
Make the cake batter. Beat the butter, sugar, and vegetable oil together on medium speed, until light and fluffy. Reduce the speed to low, then beat in the eggs one at a time. Then, beat in the vanilla. Beat in about a third of the flour mixture and half of the buttermilk until almost incorporated. Add another third of the flour mixture and the remaining buttermilk. Beat and scrape down the sides as needed. Add the remaining flour mixture and beat for just about 30 seconds, then finish mixing by hand to avoid over-mixing.
Add the blueberries. Toss the blueberries with flour. Spoon about a third of the batter into the prepared pan, add half of the blueberries, then add more batter. Scatter the remaining blueberries on that layer before topping the with the rest of the batter.
Bake. Bake for 1 hour, possibly an hour and 10 minutes if needed.
Let it cool. Place the cake, still in the pan, on a wire rack and let it cool for 30 minutes. Run a knife alone the edge of the pan to loosen the cake. Flip it out of the pan and onto the rack to cool completely.
Make the glaze. Whisk together all the ingredients for the glaze until smooth.
Glaze and serve. Place the cooled cake onto a cake stand. Pour the glaze all over, serve, and enjoy!
Recipe Tips, Substitutions, and Variations
- Spoon your flour. Whenever you’re measuring flour, you should do so by spooning the flour directly into the measuring cup. If you dip the cup into the bag of flour, you’re really packing it in there, which results in too much flour.
- Let the cake cool. Let it cool in the pan for at least 30 minutes before you try to flip it out! This will help it retain that perfect bundt pan shape. Also, you’ll need to let it fully cool to room temp after that so the icing doesn’t melt.
- Grease and flour your pan. The kiss of death for most bundt cakes is skipping or not fully completing this crucial step! Make sure you really get cooking spray, then flour, in every little nook and cranny in your cake pan.
- Toss blueberries in flour. To prevent all the blueberries from sinking to the bottom of the cake, toss the blueberries in flour before folding them into the batter. This keeps the blueberries evenly dispersed as well.
- Make it berry-filled. If you want to make this a very berry cake, here are some berry options to add: raspberries, blackberries, strawberries.
Storage Instructions
In an airtight container at room temperature, blueberry bundt cake will stay fresh for up to 1 week. Pre-slice the cake so you don’t have to take out the whole cake every time you want a slice! Just take a slice (or two) out of the container when you’re craving something sweet.
More Fruit Dessert Recipes We Love
Blueberry Bundt Cake
Equipment
Ingredients
- 3 cups (375 g) plus 2 tablespoons all-purpose flour, divided
- 2 ½ teaspoon baking powder
- 1 ¼ teaspoon salt
- 1 cup (227 g) unsalted butter, room temperature
- 1 ¾ cup (350 g) granulated sugar
- ¼ cup (59 ml) vegetable oil
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (177 ml) buttermilk
- 2 cups (296 g) blueberries
For the glaze:
- 2 ½ cups (300 g) confectioners sugar
- 1 tablespoon (14 g) unsalted butter, room temperature
- 4-5 tablespoons milk
Instructions
- Preheat oven to 350 °F (177 °C) and grease and flour a 12-cup bundt pan. Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.3 cups (375 g) plus 2 tablespoons all-purpose flour, 2 1/2 teaspoon baking powder, 1 1/4 teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vegetable oil together on medium speed, until light and fluffy, about 5 minutes. Reduce speed to low and beat in the eggs, one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scrape down the sides of the bowl as needed, and then add the remaining flour mixture and beat about 30 seconds. Finish incorporating the flour by hand to avoid overmixing.1 cup (227 g) unsalted butter, 1 3/4 cup (350 g) granulated sugar, 1/4 cup (59 ml) vegetable oil, 4 large eggs, 1 teaspoon vanilla extract, 3/4 cup (177 ml) buttermilk
- Toss the blueberries with the remaining 2 tablespoons of flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan, Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter and smooth out the top.2 cups (296 g) blueberries
- Bake until cake is golden brown and toothpick inserted into the center comes out clean, about 1 hour to 1 hour and 10 minutes.
- Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife along the edge of the pan to loosen the cake then invert onto the rack to cool completely.
- Meanwhile, make the glaze. Whisk the confectioners sugar, butter, and 4 tablespoons of milk together in a bowl. If the glaze is too thick, whisk in one more tablespoon of milk, a little at a time.2 1/2 cups (300 g) confectioners sugar, 1 tablespoon (14 g) unsalted butter, 4-5 tablespoons milk
- Once cake has cooled, transfer to a cake stand (or whatever you want to serve it on), pour the glaze over the cake and let it drip down the sides. Slice and serve.
- Store in an airtight container for up to one week.
Nutrition
Photographs by Eat Love Eat
I went by the recipe the cake was good and moist! I don’t understand layered the 1/3 of the batter, then batter, blueberries and the cake batter on top why did the blueberries all through the cake batter?🤷♀️
Everyone raved about this cake. Moist and delicious!
Could you add some fresh lemon juice to the batter as lemon/blueberries seem o go together especially in the warmer months?
yes, definitely! some lemon zest would be nice
I tried the blueberry buttermilk cake it turned beautiful so far this is the fourt time and everybody liked it thank you ???
In the oven now, Batter tasted good. Making it to take to the Missionary’s tomorrow at the LDS Bishop Storehouse. Going to use a cream cheese frosting