This buttery blueberry Bundt cake is bursting with fresh blueberries and a rich, tender crumb. Perfect for breakfast, dessert, or a cozy afternoon snack.
You know how some recipes feel like they have a little magic in them? This blueberry Bundt cake was that for me.
It all started with one of those unplanned baking afternoons. I’d just come back from the farmer’s market (you know, when you buy way more than you need because everything looks too good?) and ended up with way too many blueberries. Like, what am I even supposed to do with all these?
I remembered this old Bundt cake recipe my grandma used to make—simple, buttery, with just enough sweetness to feel special but not overwhelming. So, I tweaked it. Added those fresh blueberries, tossed them in flour so they wouldn’t sink (Grandma’s trick), and crossed my fingers.
The house smelled incredible. I’m talking buttery, vanilla sweetness with hints of warm berries—like the kind of scent that makes you feel like life is just…good. And when I sliced into it? Those blueberries burst in the soft crumb, staining it with the prettiest purple streaks.
That cake disappeared in a day. Now, it’s my go-to when I need something simple yet special. And guess what? It’s even better the next day—if you can wait that long.
Why You’ll Love This Blueberry Bundt Cake Recipe?
- Packed with Juicy Blueberries: Sweet bursts of berry goodness in every slice.
- Buttery & Soft: Rich, tender crumb with a hint of vanilla.
- Showstopper Vibes: That Bundt pan shape makes it look so fancy, but it’s all easy.
- Perfect for Any Time: Breakfast? Check. Dessert? Check. Midnight snack? Absolutely.
- Simple Ingredients: Nothing weird, just pantry staples doing their thing.
Ingredient Notes:
Let’s talk about why these ingredients work so well together:
- Butter: Unsalted and softened—it’s the heart of the cake, giving it that rich, melt-in-your-mouth crumb.
- Sugar: White sugar adds sweetness and helps with that soft texture.
- All-Purpose Flour: Gives structure while keeping the crumb tender.
- Baking Powder: The key to that perfect rise.
- Salt: Balances the sweetness beautifully.
- Fresh Blueberries: Sweet, juicy, and slightly tart—perfect for balancing the richness.
- Eggs: Provide structure and help create a moist, tender crumb.
- Vanilla Extract: Rounds out the flavors with that cozy, nostalgic aroma.
How To Make Blueberry Bundt Cake?
Trust me, if you can mix and stir, you can make this cake.
Step 1: Prep the Pan
Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt pan with 2 tablespoons softened butter—make sure you really get into those crevices. Now, sprinkle ¼ cup sugar inside the pan and tilt it around so the sugar sticks to the butter. It gives the cake a slightly caramelized finish that’s so good.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 3 cups flour, baking powder, and salt. Whisking helps the dry ingredients blend evenly, so you don’t end up with surprise lumps of salt or baking powder—been there, done that.
Step 3: Toss the Blueberries
Take the blueberries and toss them with ¼ cup flour. This is my go-to trick to stop them from sinking to the bottom while baking. The flour helps them “stick” in place.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, cream together 1 cup butter and 2 cups sugar using an electric mixer. Beat for about 3-4 minutes until the mixture looks light, fluffy, and pale. That air you’re whipping in? It’s key for a tender cake.
Step 5: Add Eggs and Vanilla
Crack in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract. At this point, the batter will look rich and silky—that’s how you know you’re doing it right.
Step 6: Mix in the Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. No overmixing—unless you want a tough cake (which, you don’t).
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Step 7: Fold in the Blueberries
Gently fold the floured blueberries into the batter. Try not to crush them—those whole berries make the cake extra pretty once baked.
Step 8: Bake the Cake
Pour the batter into your prepared Bundt pan, smoothing the top with a spatula. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool & Slice
Let the cake cool in the pan for 10 minutes before flipping it onto a wire rack. Waiting is the hardest part, I know. Once fully cooled, slice it up and admire your masterpiece.
Storage Options:
- Room Temperature: Store in an airtight container for up to 3 days.
- Fridge: Keeps for up to 5 days (but let it come to room temp before serving).
- Freezer: Slice, wrap in plastic wrap, and freeze for up to 3 months.
Variations and Substitutions:
Feeling creative? Try these fun twists:
- Lemon Blueberry Bundt Cake: Add 2 tablespoons lemon zest to the batter.
- Mixed Berry Cake: Swap half the blueberries for raspberries.
- Chocolate Swirl: Fold in ½ cup white chocolate chips for a sweeter twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Cinnamon Sugar Crust: Add a teaspoon of cinnamon to the sugar for coating the pan.
What to Serve with Blueberry Bundt Cake?
This cake shines on its own, but if you want to get fancy, try:
- Vanilla Ice Cream: Warm cake + cold ice cream = pure bliss.
- Fresh Berries: Extra blueberries or strawberries for a summery vibe.
- Lemon Glaze: Whisk powdered sugar with lemon juice for a tangy drizzle.
- Whipped Cream: Light, fluffy, and perfect for a tea party spread.
Frequently Asked Questions:
Can I use frozen blueberries?
Totally! Just toss them in flour and use straight from the freezer—no need to thaw.
Why did my blueberries sink?
Did you forget the flour trick? If you coated them and they still sank, it might be time to check if your batter was too thin.
Can I make this cake ahead?
Absolutely! It actually tastes even better the next day as the flavors settle.
So, what do you think? Ready to whip up a cake that tastes like pure happiness? Seriously, it’s buttery, fruity, and just fancy enough for guests without being a hassle.
Let me know if you give it a try! Did you add lemon zest? Go heavy on the blueberries? Share your twist—I’d love to hear how you make this your own!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Blueberry Bundt Cake
Ingredients
- 2 tablespoons unsalted butter softened (for greasing the pan)
- 2¼ cups white sugar divided
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries
- 1 cup unsalted butter softened
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
Prepare the Bundt Pan
- Preheat the oven to 325°F (165°C). Grease a 10-inch Bundt pan thoroughly with 2 tablespoons of softened butter, ensuring all crevices are coated. Sprinkle ¼ cup sugar into the pan and gently tilt to evenly coat the buttered surface. This step ensures a golden, slightly caramelized crust once baked.
Combine the Dry Ingredients
- In a medium-sized mixing bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. This helps distribute the leavening agents evenly throughout the flour.
Prepare the Blueberries
- Place the 2 cups of fresh blueberries in a separate bowl and toss them with ¼ cup of the flour mixture. This step prevents the berries from sinking to the bottom of the cake during baking.
Cream the Butter and Sugar
- In a large mixing bowl, using an electric mixer on medium speed, cream together 1 cup softened butter and 2 cups sugar for approximately 3-4 minutes, or until the mixture becomes light and fluffy. This process incorporates air, which contributes to the cake's soft texture.
Incorporate the Eggs and Vanilla
- Add the eggs, one at a time, to the creamed butter mixture, beating well after each addition. Stir in 1 teaspoon vanilla extract until fully combined. The batter should appear smooth and slightly glossy.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to maintain a tender crumb.
Fold in the Blueberries
- Gently fold the floured blueberries into the batter using a spatula. Ensure the berries are evenly distributed without crushing them.
Transfer Batter and Bake
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Release the Cake
- Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely. This resting period helps the cake set and release smoothly.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
