Blueberry Bundt Cake Recipe You’ll Want to Bake Again and Again
This blueberry bundt cake checks all the boxes: easy, impressive, and packed with fresh blueberry flavor.
If you’ve ever wanted to bake a cake that looks like it came from a bakery but feels totally doable in your own kitchen, this bundt cake recipe is it.
The texture is soft and buttery with just the right amount of sweetness, and each bite is dotted with juicy, slightly tart blueberries that burst with flavor.
The golden crust gives a subtle crunch, while the vanilla glaze adds a smooth, sweet finish that ties it all together.
Whether you’re baking for brunch, a summer get-together, or just a cozy weekend treat, this cake is one you’ll want to make again and again.
Be sure to scroll to the bottom of the post for the full printable recipe so you can keep it handy while you bake!
To make this cake recipe, you’ll need butter, sugar, eggs, vanilla, flour, baking powder, baking soda, salt, and milk — plus a cup of fresh blueberries tossed in a little sugar.
The batter comes together easily in a stand mixer, and you’ll fold in the sugared blueberries at the end for sweet bursts in every bite.
Don’t skip greasing the bundt pan well. Use butter or shortening and a dusting of flour (or baking spray with flour) to help the cake release cleanly.
Once baked, let the cake cool before glazing.
Let the cake cool for 10 minutes before inverting it to avoid sticking or breaking.
The simple glaze is made with powdered sugar, milk, and vanilla—just whisk until smooth and pour it over the cooled cake.
Let it set, slice it up, and enjoy a soft, fruity dessert that looks as good as it tastes.
Yes, but don’t thaw them. Toss them in a bit of flour to absorb excess moisture and prevent streaking in the batter.
It’s likely due to under-greasing or removing the cake too soon or too late. Be sure to grease every crevice of the pan and invert after 10 minutes of cooling.
Insert a toothpick or skewer in the center—if it comes out clean or with just a few crumbs, it’s ready.
Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Glaze after thawing for best results.
You can use buttermilk, sour cream, or even plain yogurt for a slightly tangier flavor and extra moisture.
Nordic Ware Platinum Collection Anniversary Bundt Pan
Nordic Ware Bundt Pan with Translucent Cake Keeper, 12 Cup pan capacity (50025)GoodCook Nonstick Steel Wire Cooling Rack, 16
Be sure to check out these other delicious dessert ideas that will help you make the most of your time in the kitchen:
- From muffins to smoothies, these fresh blueberry recipes are bursting with juicy flavor and perfect for any time of day.
- Keep your freezer stocked and your sweet tooth happy with these easy frozen blueberry recipes that work all year long.
- Say goodbye to stuck cakes with this simple homemade cake release recipe that works like a charm every time.
Blueberry Bundt Cake Recipe
Ingredients
For the Cake:
- 2 sticks butter softened
- 1 ½ cups sugar
- 4 eggs
- 1 tbsp vanilla
- 3 ½ cups flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- ½ cup milk
- 1 cup blueberries washed & sprinkled in 2 tbsp sugar
For the Glaze:
- 2 ½ cups powdered sugar
- ¼ cup milk
- 1 tsp vanilla
Instructions
- In the mixing bowl of a stand mixer, mix the softened butter and sugar, until light and fluffy.
- Add the eggs one at a time, and blend after each addition.
- Add the Vanilla, and blend again.
- In a separate bowl, add the flour, baking powder, baking soda, and salt, and mix well.
- Add the flour mixture, alternating with the milk, and blending between additions until all ingredients have been added.
- Remove the mixing bowl from the stand, and add the sugared blueberries, and gently fold into the batter.
- Grease and flour the bundt pan, and pour the cake batter into the bundt pan.
- Place in a pre-heated 350 degree oven for 45 – 50 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too fast, cover loosely with foil, and continue baking until done.