Blueberry Bundt Cake Recipe
This blueberry bundt cake recipe is everything you want in a dessert—tender, buttery, and bursting with juicy berries in every bite.
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
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In the mixing bowl of a stand mixer, mix the softened butter and sugar, until light and fluffy.
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Add the eggs one at a time, and blend after each addition.
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Add the Vanilla, and blend again.
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In a separate bowl, add the flour, baking powder, baking soda, and salt, and mix well.
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Add the flour mixture, alternating with the milk, and blending between additions until all ingredients have been added.
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Remove the mixing bowl from the stand, and add the sugared blueberries, and gently fold into the batter.
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Grease and flour the bundt pan, and pour the cake batter into the bundt pan.
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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.
Recipe Notes
Store your blueberry bundt cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. To freeze, wrap the cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight and bring to room temperature before serving.