Irresistibly Moist Blueberry Bundt Cake: Your Go-To Recipe for a Sweet Treat
Prepare to fall in love with this super moist blueberry bundt cake, crowned with a sweet, simple glaze and adorned with an abundance of fresh, plump blueberries. This cake truly shines when it’s generously packed with summer’s favorite little fruit, making it an absolute delight for any occasion. Its tender crumb and vibrant burst of berry flavor make it a dessert that’s both elegant and utterly comforting. Whether you’re a seasoned baker or just starting out, this recipe promises a show-stopping cake that’s surprisingly easy to achieve.
Why This Blueberry Bundt Cake Recipe is a Must-Try
This blueberry bundt cake stands out as a true classic, a staple in any baker’s repertoire. It’s more than just a cake; it’s an experience. Imagine a cake that strikes the perfect balance: dense enough to feel substantial, yet incredibly moist and tender. Each slice reveals a beautiful scattering of juicy blueberries, creating a visual feast before you even take the first bite. Topped with a glistening glaze and a sprinkle of fresh berries, its presentation is as appealing as its taste, making it ideal for everything from casual family brunches to elegant dinner parties.
Blueberries, nature’s tiny flavor bombs, are truly the perfect companions for a rich, moist cake. Their sweet-tart profile cuts through the richness of the batter, adding a refreshing contrast that elevates the entire dessert. Beyond this exquisite bundt cake, blueberries also shine in a myriad of other treats, whether it’s a comforting blueberry breakfast cake, fluffy blueberry muffins, or a rustic cobbler. Their versatility and natural sweetness make them an indispensable ingredient, and in this bundt cake, they transform a simple batter into something truly extraordinary. The combination of a fluffy texture, the tang of fresh fruit, and a sweet topping ensures every bite is pure bliss.
Essential Ingredients for Your Perfect Blueberry Bundt Cake
Crafting this delightful blueberry bundt cake requires a selection of fresh, high-quality ingredients, each playing a vital role in achieving its signature moist texture and irresistible flavor. While the full list with precise measurements is available in the printable recipe card at the end of this post, let’s dive into some key components and their nuances.
Ingredient Spotlight and Smart Substitutions
BLUEBERRIES: Fresh or Frozen – Your Choice!
The star of our show, blueberries, are incredibly versatile in this recipe. When summer graces us with its bounty, opting for fresh, ripe blueberries will infuse your cake with their peak natural sweetness and juiciness. However, if fresh berries aren’t in season or readily available, frozen blueberries work beautifully as well. There’s no need to thaw them beforehand; simply incorporate them into the batter directly from the freezer. A helpful tip to prevent them from sinking to the bottom of your bundt pan is to gently toss them in a tablespoon or two of flour before folding them into the batter. This light coating helps them suspend evenly throughout the cake, ensuring a burst of berry flavor in every bite.
THE CAKE BATTER BASE: Moisture is Key
Beyond the blueberries, the foundation of this bundt cake’s amazing texture lies in its rich, moist batter. Ingredients like sour cream are crucial here, adding a wonderful tang and contributing significantly to the cake’s tender and velvety crumb. The fats and acids in sour cream react with the baking soda, creating a lighter texture and enhancing flavor. Ensure your unsalted butter is softened to room temperature for optimal creaming, which incorporates air into the batter, leading to a lighter final product. Using all-purpose flour, combined with both baking soda and baking powder, provides the perfect lift and structure, preventing a heavy, dense cake while maintaining that desirable moistness. Don’t forget a touch of vanilla extract to deepen the overall flavor profile.
THE GLAZE: Simple Elegance or Zesty Twist
A bundt cake isn’t quite complete without its signature pour-over glaze. For this recipe, we feature a classic, fuss-free glaze made with powdered sugar (also known as confectioners’ sugar or icing sugar), a hint of vanilla extract, and a splash of milk (or heavy cream for extra richness). This simple combination creates a smooth, sweet cascade that drips beautifully down the sides of the cake. If you’re looking to elevate the flavor, consider a more adventurous topping! A luscious cream cheese frosting would add a delightful tang and richness. Alternatively, for a bright and refreshing touch, a vibrant lemon glaze is superb. To make a lemon glaze, whisk together about 1/4 cup of freshly squeezed lemon juice with 1 3/4 cups of powdered sugar, adding more lemon juice gradually until your desired drizzling consistency is achieved. This citrusy option perfectly complements the sweet blueberries.
How to Make This Irresistible Blueberry Bundt Cake
These step-by-step photos and detailed instructions are here to guide you through the baking process, helping you visualize how to make this delicious recipe. For a convenient printable version of this recipe, complete with precise measurements and full instructions, simply Jump to Recipe at the bottom of this post.
- Preheat your oven to 350 degrees F (175 degrees C). Thoroughly grease and flour a 9-inch bundt pan. This step is crucial for an easy release and beautifully shaped cake.
- In a large mixing bowl, combine all the dry and wet cake ingredients, *except* for the blueberries. This includes the all-purpose flour, granulated sugar, baking soda, salt, baking powder, softened unsalted butter, milk, sour cream, eggs, and vanilla extract. Using an electric mixer, beat on low speed for approximately 30 seconds until all ingredients are just combined and moistened. Increase the mixer speed to medium and continue to beat for an additional 2-3 minutes, until the batter is light and fluffy. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
- Gently fold the blueberries into the prepared cake batter. Be careful not to overmix, as this can crush the berries and tint your batter.
EXPERT TIP: To prevent blueberries from sinking to the bottom of the pan during baking, lightly toss them in 1-2 tablespoons of flour before adding them to the batter. This creates a thin coating that helps them stay suspended.
- Carefully pour the blueberry-studded batter evenly into the greased bundt pan. Bake in the preheated oven for 50-60 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Baking times can vary, so keep an eye on it.
- Once baked, remove the cake from the oven and allow it to cool in the bundt pan for 15-20 minutes. This crucial cooling period allows the cake to firm up slightly, making it easier to invert. After this time, carefully invert the cake onto a wire cooling rack to cool completely.
- While the cake cools, prepare your glaze. In a medium bowl, whisk together the powdered sugar, vanilla extract, and milk (or heavy cream) until you achieve a smooth, pourable consistency. If the glaze is too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.
- Once the cake is completely cooled, generously pour the prepared glaze over the top, allowing it to cascade down the fluted edges. For an extra touch of freshness and visual appeal, sprinkle additional fresh blueberries over the glazed cake. Let the glaze set for a few minutes before slicing and serving.
Frequently Asked Questions & Expert Baking Tips
Blueberries, due to their weight and water content, have a tendency to sink in cake batter. A classic baker’s trick is to gently toss your fresh or frozen blueberries in a light coating of a tablespoon or two of flour before folding them into the batter. This thin flour layer helps them adhere to the batter and prevents them from settling at the bottom. Another effective method is to pour half of your batter into the bundt pan, sprinkle a layer of blueberries, then top with the remaining batter and more blueberries, ensuring an even distribution.
Absolutely! While a bundt pan gives the cake its distinctive elegant shape, you can certainly bake this delicious blueberry cake in other pans. A standard loaf pan (or two, depending on size) or 1-2 round cake pans (8 or 9 inches) will work. Adjust your baking time accordingly; flatter cakes may bake faster, so start checking for doneness around 30-40 minutes with a toothpick.
Yes, this blueberry cake is excellent for making ahead! To maintain its freshness and moisture, I recommend baking it no more than 1-2 days in advance. Once completely cooled, store the cake in an airtight container at room temperature. For optimal flavor and texture, add the glaze just a few hours before serving, or even right before, to ensure it looks its best.
Freezing this bundt cake is a fantastic option for longer storage! For best results, allow the cake to cool completely after baking, but *before* adding the glaze. Wrap the cooled cake tightly in several layers of plastic wrap, followed by a layer of aluminum foil. Store it in a freezer-safe container or heavy-duty freezer bag for 2-3 months. When you’re ready to enjoy it, thaw the cake at room temperature, then prepare and apply the glaze as instructed.
To keep your blueberry bundt cake fresh and moist, store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer, or if your kitchen is particularly warm, you can also store it in the refrigerator for up to 5 days, though it’s best served at room temperature.
Delicious Serving Suggestions for Your Blueberry Bundt Cake
The beauty of this blueberry bundt cake lies in its versatility. It can effortlessly transition from a delightful morning treat to an elegant after-dinner dessert. For a leisurely breakfast or brunch, serve a slice alongside a steaming cup of freshly brewed coffee or a soothing herbal tea. The cake’s inherent sweetness and the bright flavor of blueberries make it a wonderful start to the day. If you prefer a less sweet breakfast option, feel free to skip the glaze entirely and simply dust the cooled cake with a light layer of powdered sugar for a subtle finish.
As a sophisticated dessert, this cake truly shines. Enhance its richness by serving it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A sprig of fresh mint or a few extra blueberries can add a touch of gourmet flair. For those who appreciate a harmonious blend of flavors, a side of lemon curd would offer a zesty counterpoint to the sweet berries. Whether you enjoy it warm or at room temperature, this blueberry bundt cake promises a satisfying and memorable culinary experience, perfect for sharing with loved ones or savoring on your own.
More Irresistible Blueberry Recipes to Explore
If you’ve fallen in love with the magic of blueberries in this bundt cake, you’ll be thrilled to discover how this versatile fruit transforms other desserts. From comforting bakes to refreshing treats, here are more blueberry-centric recipes that are sure to tantalize your taste buds:
- Blueberry Delight (Blueberry Lush): A layered dessert featuring a creamy base and fruity topping.
- Classic Blueberry Cobbler: A warm, comforting classic with a sweet biscuit topping.
- Easy 4-Ingredient Blueberry Hand Pies: Perfect individual portions for a quick dessert or snack.
- Lemon Blueberry Trifle: Layers of cake, cream, and berries for an impressive dessert.
- No-Bake Lemon Blueberry Icebox Cake: A refreshing, easy-to-make dessert for warmer days.
- Creamy Blueberry Cheesecake Popsicles: A fun and cool treat, blending cheesecake and blueberries.
- Lemon Blueberry Zucchini Bread: A delightful way to use up zucchini with the added sweetness of blueberries and lemon.
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Blueberry Bundt Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 ⅓ cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup unsalted butter softened
- ¾ cup milk
- ¾ cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries up to 2 cups – fresh or frozen
Glaze
- 2 ½ cups powdered sugar i.e. icing sugar, confectioners sugar
- 1 teaspoon vanilla extract
- 3 Tablespoons milk or heavy cream
Things You’ll Need
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9 inch bundt pan
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Wire cooling racks
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Hand mixer
Before You Begin
- If you’re using salted butter, omit the salt called for in the ingredient list.
- If using fresh blueberries, you can toss them in a light coating of flour to avoid them sinking to the bottom of the pan.
Instructions
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Preheat oven to 350 degrees F (175 C). Grease and flour a 9-inch bundt pan well to ensure easy release.
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In a large mixing bowl, add all cake ingredients except the blueberries. Using an electric mixer, beat on low speed for 30 seconds until the ingredients are just combined. Increase the speed to medium and beat for an additional 2-3 minutes until the batter is smooth and well-aerated.2 1/3 cups all purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1/2 cup unsalted butter, 3/4 cup milk, 3/4 cup sour cream, 2 eggs, 1 teaspoon vanilla extract
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Gently stir the blueberries into the cake batter until evenly distributed. Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean, indicating the cake is fully cooked.1 1/2 cups blueberries
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Allow the cake to cool in the pan for 15-20 minutes. This allows it to firm up before carefully inverting it onto a wire cooling rack to cool completely.
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Prepare the glaze by whisking all glaze ingredients together in a medium bowl until smooth and desired consistency is reached. Pour the glaze over the completely cooled cake. For an extra touch, add additional fresh blueberries on top. Let the glaze set slightly before slicing and serving.2 1/2 cups powdered sugar, 1 teaspoon vanilla extract, 3 Tablespoons milk
Expert Tips & FAQs
- Store baked and cooled cake at room temperature in an air-tight container for up to 3 days to maintain optimal moisture.
- Ensure all cold ingredients, especially butter, milk, and sour cream, are at room temperature. This helps them emulsify properly into the batter, resulting in a smoother consistency and a more evenly baked, moist cake.
- Do not overmix the batter after adding the dry ingredients. Overmixing develops the gluten in the flour, which can lead to a tough and dry cake. Mix until just combined.
- To check for doneness, in addition to the toothpick test, gently press on the top of the cake. If it springs back, it’s likely done. If it leaves an indentation, it needs more time.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.